#SundaySupper: Easy Spring Recipes

Can you feel it? Spring is in the air!

IMG_6287Well, 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

Ingredients:

  • 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

Steps:

  1. Preheat oven to 425 degrees F. Lightly grease a shallow baking dish.
  2. In a wide bowl, whisk together the panko, Parmesan, parsley, lemon zest, salt, sage, and pepper.
  3. In another wide bowl, whisk together the egg whites, lemon juice, and cornstarch.
  4. Coat pork in the egg white mixture and then coat in the breadcrumbs.
  5. 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.

Parmesan Crusted Pork Tenderloin for #SundaySupper from Sew You Think You Can Cook

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Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Pecan Crusted Salmon

Ideally we have seafood once a week and I always have a package of salmon filets in my freezer. If I can’t get to the fish market or forgot to plan our seafood meal of the week this recipe is my easy go-to as I always have the ingredients on hand – and you probably do too!

An Original Recipe

Pecan Crusted Salmon

Ingredients:

  • 2 6oz filets of salmon
  • 2 tbsp Dijon or Honey mustard
  • 1/8 C chopped pecans
  • 1/8 C panko bread crumbs
  • 1/8 C shredded Parmesan cheese
  • Olive oil, for drizzling

Steps:

  1. Preheat oven to 350 degrees F. Lightly grease a baking sheet.
  2. Mix together pecans, panko, and parmesan.
  3. Spread mustard over the flesh of each filet. Crust with pecan mixture, pressing down lightly to stick. (You may have some left over) Drizzle with olive oil.
  4. Bake 15 minutes or until fish is cooked through and flakes easily with a fork.

Pecan Crusted Salmon

Update May 2017: While this electronic update is occurring end of February 2018, these updated photos are from May 2017! This salmon recipe is so simple and an easy weeknight dinner it’s on our relatively regular recipe rotation. (It’s hard to really have a set recipe rotation when you’re a food blogger – even a casual food blogger!) This salmon pairs well with any vegetable side dish your heart desires.

Pecan Crusted Salmon | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com