TROPICAL PORK TENDERLOIN for Easter

TROPICAL GLAZED PORK TENDERLOIN

2-3 pound pork tenderloin

1 cup apricot pineapple preserves

1 1/2 cup brown sugar

1/2 cup pineapple juice

  • Whisk together brown sugar and pineapple juice.
  • Blend in preserves.
  • Generously salt and pepper the pork loin.
  • Marinade roast overnight in jam mixture.
  • Preheat oven to 425 degrees.
  • Spread a small layer of the glaze on the bottom of the roasting pan.
  • Lay the pork loin on top and spread the remaining glaze on top and along the sides.
  • Baste as necessary.
  • Bake 45-60 minutes or until meat thermometer reads 170 degrees.

COUNTRY BISTRO

Country BistroCOUNTRY BISTRO

1 bag baby carrots

1 box sliced mushrooms

14.5 ounce can Hunt’s petite diced tomatoes

1 pound pork loin or 4 boneless pork chops

1 tablespoon herbs de provence

1 can cream of potato soup

1 tablespoon Classico sun dried tomato pesto

3 tablespoons dry sherry (I used Amontillado)

  • Combine carrots, mushrooms and tomatoes in a 5 quart slow cooker.
  • Season pork with salt and pepper.
  • Place on top of vegetables.
  • In a small bowl combine, soup, pesto and sherry, blending well.
  • Pour over pork.
  • Cover and cook on low 4-6 hours.
  • Remove pork and shred with 2 forks.
  • Return pork to vegetable mixture and mix well.
  • Serve over mashed potatoes or noodles.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.

Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.

MEAT LASAGNA & CHICAGO METALLIC’S 3-ROW LASGANA PAN

1 pound sweet Italian sausage

3/4 pound lean ground beef

1/2 cup minced sweet onion

2 cloves garlic, crushed

2 cans diced tomatoes with garlic, oregano and basil

1 (6.5 ounce) cans canned tomato sauce

2 tablespoons white sugar

1 1/2 teaspoons dried basil leaves

1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning

1 tablespoon salt

1/4 teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 lasagna noodles(I like the Barilla no cook)

16 ounces ricotta cheese

1 egg

1/2 teaspoon salt

3/4 pound mozzarella cheese, sliced

3/4 cup grated Parmesan cheese

  • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned.
  • Stir in crushed tomatoes (juice included) and tomato sauce.
  • Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.
  • Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water OR use no bake noodles.
  • In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees.
  •  To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish.
  • Arrange 6 noodles lengthwise over meat sauce.
  • Spread with one half of the ricotta cheese mixture.
  • Top with a third of mozzarella cheese slices.
  • Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
  • Repeat layers, and top with remaining mozzarella and Parmesan cheese.
  • Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes.
  • Remove foil, and bake an additional 25 minutes.
  • Cool for 15 minutes before serving.

My mom got me this new lasgana pan from Chicago Metallic for Christmas and I have to say it is awesome.  Lasagna no longer is a mess to cut and each edge of cheese is crispy and just perfect!  Assembly is also a breeze with no overlapping. You can even make 3 different flavors at once.  I can’t wait to try it on some banana bread and meatloafs.

SWEDISH MEATBALLS ~ OLDIE BUT GOODIE

Traditionally this recipe is served with lingonberries – YUMMMMMMY!!
MEATBALLS*
1 Jumbo egg
1/4 cup heavy cream
1 large slice white bread, crusts removed, and bread torn into 1-inch pieces
8 ounces ground pork, double ground
8 ounces ground beef, double ground
1 medium onion, grated or minced
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon white pepper
1 teaspoon brown sugar
1 1/2 teaspoons table salt
Olive Oil, heavy coat

  • Preheat oven to 350 degrees.
  • Whisk egg and cream together in small bowl. Stir in bread and set aside to soak.
  • Blend hamburger & pork, onion, nutmeg, allspice, pepper, brown sugar, and salt smooth and uniform.
  • Using fork, mash bread mixture until no large dry bread chunks remain.
  • Add mixture to beef mixture and blend until well mixed.
  • Form 1-inch round meatballs. You’ll have about 25-30. 
  • Bake 20-25 minutes until cooked through.
  • At this point you can either complete the recipe or freeze the meatballs for a later weeknight.

SAUCE
1 tablespoon butter
1 tablespoon all-purpose flour
1 1/2 cups chicken broth
1 tablespoon packed brown sugar
1/2 cup heavy cream
2 teaspoons juice from 1 lemon
Table salt and freshly ground black pepper

  • Melt butter over medium high heat.
  • Once melted, add flour and cook, stirring constantly with whisk, until flour is light brown.
  • Slowly whisk in broth.
  • Add brown sugar and bring to simmer.
  • Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes.
  • Stir in cream and return to simmer.
  • Add meatballs back to sauce and simmer, turning occasionally, until heated through, about 5 minutes.  If making the meatloaf, at this point pour sauce over the meatloaf and bake for 45 minutes at 350 degrees.
  • Stir in lemon juice; season with salt and pepper to taste and serve over noodles.

PEACH BBQ RIBS

3 pounds cut spareribs

1 can Peach Comstock*

1 cup Sweet Baby Ray’s hickory smoke BBQ sauce**

Juice of 1 lemon

salt and pepper 

1 tablespoon Frank’s hot sauce

  • Sprinkle ribs with salt and pepper; rub well. 
  • Place in baking dish and top tightly with foil, shiny side in.
  • Bake at 400 degrees for 1 hour, reduce heat to 375 degrees for an additional 30 minutes. 
  • Pour off any excess liquid. 

  • In the meantime pour peach Comstock into a food processor and puree.
  • Add BBQ sauce, hot sauce and lemon juice. Pulse until well blended.
  • Remove from oven, brush meat with sauce, turn, brush sauce on other side. 
  • Bake at 375 degrees with foil loose and open 30 minutes.

*Cherry works great too!

**or any other favorite brown sugar based sauce – I’m allergic to mustard so Sweet Baby Ray’s is about the only prepared sauce on the market I can use.  I really prepare to make sauce fresh.