Clearly a traditional turkey feast is in order for Thanksgiving but Christmas is more open for interpretation. I usually do our big celebratory meal on Christmas Eve and then relax and enjoy leftovers while my kids enjoy their slice of new toy heaven.

We usually serve pork tenderloin (one of my grandma’s recipes), but I’m always on the lookout for other ideas. (See below for Grandma’s recipe.)

I’ve heard of others doing prime rib or tri-tip, but we’re not huge beef eaters. We’ve done cranberry-glazed chicken and even gone out to eat some years. No one is a big fan of ham in our house, so we usually only serve that on Easter.

Question: What do you serve for Christmas?

Gram’s Pork Tenderloin
Pork tenderloin strips (trimmed from fat)
Italian style bread crumbs
eggs
flour
vegetable oil

Cut meat into 1-inch thick slices and then pound down until it’s 1/2 inch thick or thinner. Once the meat is pounded out and excess fat is trimmed off, dip the meat into the flour. Shake off excess flour and dip into egg mixture until coated, then place meat slice into bread crumbs. Shake off excess bread crumbs and then brown in skillet with oil. Brown on each side and then place on a cookie sheet and put in oven for an extra 20 minutes on 375 degrees to make sure the meat is cooked all the way through.