Can you feel it? Spring is in the air!
Well, you’re probably feeling it more if you didn’t just have to survive a surprise late winter storm.
Here in SoCal the benefits of a wet winter have flowers in bloom and bright green grass at the park.
One weather feature I wasn’t prepared for was this concept called a “marine layer.” The marine layer is like a fog that won’t quit. It completely blocks the sun and makes everything “cold” and grey.
With the start of spring technically starting tomorrow, the #SundaySupper tastemakers have over 40 ways to make the most of your spring bounty. Be sure to scroll past my recipe to see them all! Thank you to Anne of Simple and Savory for hosting today’s event.
When thinking spring, I often think of bright green dishes, fresh veggies from the farmer’s market, and lots of salad. But I also think of the Easter season. With Lent in full swing, there’s often a lot more fish being prepared in my kitchen.
I’m not a fan of ham and growing up my family had a Polish cold meat salad called Swienconka (pronounced shven-shun-ka). Swienconka is Polish and translates to “blessed food.” My mom’s grandfather was a butcher and he would bring home the leftover meats for this dish – veal, smoked butt, two kinds of Polish sausage, and ham. These meats would be cooked and mixed with hard boiled eggs. The mixture would then marinate in vinegar and fresh and jarred horseradish.
Instead, for Easter, I’ve always made a pork tenderloin as the star of the dinner table. So, yes, for me, pork tenderloin qualifies as an “Easy Spring Recipe.”
The Parmesan Crusted Pork Tenderloin I’m sharing today is perfect for pairing with those fresh spring veggies and some mashed potatoes!
And it’s easy. Case in point: it’s the first pork dish I ever made. In high school, with my best friend. The recipe card comes from Publix (a grocery store I’m seriously missing out here in Cali).
Parmesan Crusted Pork Tenderloin
- 1 C panko
- 1/2 C shredded Parmesan cheese
- 2 tbsp finely chopped fresh Italian flat leaf parsley
- zest 1 lemon
- 1 tsp Kosher salt
- 1/2 tsp dried sage
- 1/4 tsp ground pepper
- 2 egg whites
- juice 1 lemon
- 2 tsp cornstarch
- 1 1 lb pork tenderloin
- Preheat oven to 425 degrees F. Lightly grease a shallow baking dish.
- In a wide bowl, whisk together the panko, Parmesan, parsley, lemon zest, salt, sage, and pepper.
- In another wide bowl, whisk together the egg whites, lemon juice, and cornstarch.
- Coat pork in the egg white mixture and then coat in the breadcrumbs.
- Place pork in prepared baking dish. Bake 20-25 minutes, until an internal temperature of 155 degrees F is reached. Allow pork to rest 5-10 minutes before slicing.
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- Parmesan Crusted Pork Tenderloin by Sew You Think You Can Cook
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Veggies and Sides
- Alfredo Scalloped Potatoes with Ham by Fantastical Sharing of Recipes
- Asparagus Ham and Swiss Danish Braid by Crazed Mom
- Asparagus Soup by Bottom Left of the Mitten
- Cheesy Potato Asparagus Tart by Sunday Supper Movement
- Herbed Lemon Potato Salad by Cosmopolitan Cornbread
- Microwave Carrots and Peas by Cricket’s Confections
- Roasted Spring Vegetables by Food Lust People Love
- Shaved Asparagus Salad by A Day in the Life on the Farm
Cakes, Pies, and Sweets
- Coconut Custard Pie by Renee’s Kitchen Adventures
- Fresh Strawberry Meringue Cake by That Skinny Chick Can Bake
- Mango Banana Bread by Asian in America
- Meyer Lemon Panna Cotta by Hezzi-D’s Books and Cooks
- Upside Down Brown Sugar Apricot Cake by The Bitter Side of Sweet
Cookies and Bars
- Carrot Cake Oatmeal Cookies by Pies and Plots
- Coconut Mango Chia Pudding Parfait by The Crumby Cupcake
- Maple Syrup Madeleines by The Finer Cookie
- Oatmeal Rhubarb Bars by Turnips 2 Tangerines
- Pistachio Lemon Bars by From the Bookshelf
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