Sponsored Content: Food City Friday - The Centerplate

Nicole Pazdziorko, Registered Dietitian for Food City shows us how to prepare two different main courses for your holiday dinner.

Tenderloin Roast
• When it comes to the centerpiece for your holiday table, try leaner options. Food City full-service meat department is staffed with Certified Butchers who can help with planning, preparation tips, and custom cuts.
• A tender beef roast is lean, succulent, and flavorful. The tenderloin roast is from the loin meaning it will provide less fat per ounce and offers more than 20% of daily iron and zinc recommendations.
Preparation Tips:
• One technique to create a perfect crust is by dry brining the meat overnight. This involves rubbing the roast with salt, pepper and chopped fresh rosemary and leaving in the refrigerator the day before cooking. This not only flavors the roast, but it also works to draw the moisture from the surface of the meat, helping to create nice browning on the exterior, while retaining a juicy center.
• Start by searing the outside of the beef tenderloin should take about 12 to 15 minutes (about 3 to 5 minutes per side), the roast will then go in the oven – cooking for 15 minutes per pound for a medium rare cook.
• Let rest about 15 minutes, where it’ll still rise in temperature an additional 5 to 10 degrees and allow the juices inside to settle and redistribute. It is important to let your roast rest, so the juices have time to re-absorb into the meat ensuring a tender, juicy roast. Since tenderloin is so lean it is important to avoid overcooking as this will dry out your roast.
Pair with:
• Pair alongside a medley of colorful roasted root vegetables.
• A favorite holiday flavor pairing is tenderloin roast with festive cranberry sauce

Sirloin Roast
• For a recipe to wow your dinner guests, try this nut crusted top sirloin roast. Top sirloin is another leaner cut of beef, being lower in total fat and saturated fat than other roasts.
• The savory pine nut and dijon crust on this roast pairs perfectly with the bright flavors from a fennel and radish salad. This recipe also provides an excellent source of B vitamins, zinc and selenium and a good source of iron.
Preparation:
• To prepare the crust, coarsely chop pine nuts and combine with mustard and fresh parsley and distribute evenly over the entire roast. Roast with the fat side up in a shallow roasting pan in a 325 degree oven until thermometer registers 135 degrees, then move to a carving board and tent loosely with tin foil, allowing it to rest 10 minutes.
Pairing:
• savory barley risotto featuring roasted butternut squash and finished with a mushroom sauce.
• The rich flavor from the roast also pairs well with crisp garlicky green beans and roasted carrots and parsnips.