12/22/2025

Lisa M Baragiola

Happy Holidays From FSC

Holidays are an opportunity for gathering with family and friends sharing our traditional favorite foods. Remember my usual word, “moderation”, subsequently you can enjoy a little bit of everything you love this festive season. Food Service Consultants (FSC) focuses on serving quality food which is made possible by our talented chefs. Start by trying one of the two chef created recipes below, Holiday Cranberry Orange – Glazed Pork Tenderloin and Roasted Apple Cheesecake Dip.

As 2025 comes to a close, we at FSC would like to thank all our valued clients and customers for the opportunity to provide foodservice management and catering solutions. We wish you a happy holiday season and a peaceful and prosperous New Year.

Holiday Cranberry Orange - Glazed Pork Tenderloin

Chef D. Scott Phillips, President FSC

Festive Pork Dish

Print Recipe

Prep Time 20

Cook Time 40

Total Time 1

Course Main Course

Servings 8

Ingredients

Pork Tenderloin

2 each pork tenderloin (about 1 lb each)
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp dried rosemary
1 tsp dried thyme

Cranberry - Orange Glaze

1 cup fresh or frozen cranberries
1/2 cup orange juice (fresh is best)
1/4 cup honey
2 tbsp brown sugar
1 tsp orange zest
1 tbsp balsamic vinegar
1 pinch Kosher salt

Instructions

Prepare the Pork

Preheat oven to 400℉.
Pat the pork tenderloins dry. Rub with olive oil, salt, pepper, granulated garlic, rosemary and thyme.
Heat a large skillet over medium high heat.
Sear the tenderloins on all sides until golden brown (about 2-3 minutes per side).

Make the Glaze

In a small saucepan, combine cranberries, orange juice, honey, brown sugar, orange zest, balsamic vinegar, and salt.
Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly.
Remove from heat. Blend lightly (optional) for a smoother consistency.

Roast

Spoon half of the glaze over the seared pork.
Place the skillet in the oven and roast for 18 - 22 minutes, or until the pork reaches 145℉ internally.
Let rest 5-10 minutes before slicing.

Notes

Warm the remaining glaze and drizzle over sliced pork.

Garnish with fresh rosemary, orange slices, or whole cranberries for a holiday presentation.

Roasted Apple Cheesecake Dip

Chef Lee Gustin, FSC Supervisor

Chilled Party-Ready Dip

Print Recipe

Prep Time 20

Cook Time 15

Total Time 1 20

Course Dessert

Servings 7

Ingredients

8 oz cream cheese, softened
2 oz heavy whipping cream
2 oz unsalted butter
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/2 cup brown sugar, divided
2 each Honeycrisp apples, peeled and small diced
1 box cinnamon graham crackers for serving

Instructions

Roasting the Apples

In a bowl, toss the diced apples with half of the brown sugar, cinnamon, and allspice.
Line your air fryer basket with parchment paper, add the apples, and dot with butter.
Roast at 375℉ (190℃) for 15 minutes, stirring halfway through, until tender and lightly caramelized.
Remove and allow the apples to cool for 15 minutes.

Make the Cheesecake Base

While the apples cool, whip the softened cream cheese, heavy whipping cream, and remaining brown sugar until smooth, creamy, and lightly fluffy.

Fold and Chill

Gently fold the cooled roasted apples into the cheesecake mixture, keeping the texture light.
Cover and refrigerate for 30 minutes to allow the flavors to meld.

Shape and Serve

Once chilled, form the dip into a rustic ball or soft mound on a serving platter.

Notes

Serve chilled with cinnamon graham crackers.

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