#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.

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Paprika Pork Tenderloin

When I made the baked beans for yesterday’s #SundaySupper post I needed the perfect entree to serve them alongside. I went deep into the archives (over four years ago) to a favorite I used to make often back in the days before the blog. This pork tenderloin is inspired by something Bobby Flay made on his Food Network show Barbecue Addiction.

On the show Bobby used a 4lb rack of pork and put it in a brine for 12 hours. He then made a rub and grilled it. He also made a barbecue sauce. I altered this. I used a 2lb pork tenderloin, omitted the brining part of the prep, adjusted the rub, and baked it in the oven after a sear. I did make the barbecue sauce though!

When I made this pork last week we got to take advantage of the cast iron skillet – which saved us one dirty dish – woohoo! I also no longer had fennel seeds, but they weren’t missed.

Corn on the cob makes a perfect side to accompany this pork when it’s in season. As do sweet potato fries. And of course, some Whiskey Bacon Baked Beans!

Paprika Pork Tenderloin

Ingredients:

  • 2 tbsp paprika
  • 2 tsp cumin
  • 2 tsp ground mustard
  • 1 tsp black pepper
  • 1/2 tsp kosher salt
  • 2 lb pork tenderloin
  • 1-2 tbsp canola oil

Steps:

  1. Preheat oven to 450 degrees F.
  2. In a small bowl combine all of the spices. Rub mixture over the pork.
  3. Heat the oil in a cast iron skillet over medium-high heat. When hot sear the pork on all sides, 3-4 minutes per side to create a crust.
  4. Transfer skillet to the oven. Bake 25-30 minutes, or until cooked through. (An internal temperature of at least 145 degrees F) Let pork rest 5 minutes before serving.

Note: If you don’t have a cast iron skillet or another oven save skillet simply transfer the pork loin to a lightly greased casserole dish.

Paprika Pork

Sherry Paprika Barbecue Sauce

Ingredients:

  • 1 C ketchup
  • 1 C cooking sherry
  • 1/2 C chicken stock
  • 1/2 C dark brown sugar
  • 2 tbsp mustard (I used El Diablo Texas Chili)
  • 1 tsp dried thyme
  • 2 tbsp paprika

Steps:

  1. In a small sauce pan over medium-high heat combine all ingredients. Bring to a boil and reduce to a simmer. Allow to reduce and thicken to desired consistency.

Golden Slow Cooker Pork Tenderloin

Pork tenderloin is my favorite cut of meat. And cooking it in the slow cooker ensures a tender, juicy outcome every time.

The liquid you cook the pork in also becomes a great almost-gravy to pour over top the pork. If you want it to be thicker simply reduce it over the stove.

I tried slicing the pork so that I could pour the sauce over top and take a mouthwatering photograph. But Stuart decided that I was slicing the pork incorrectly and grabbed the knife out of my hand. He said I shouldn’t cut straight down, I should be cutting at an angle. Well, his attempt to cut at an angle failed completely. The pork was so tender that is simply shredded!

Time-saving Tip: Combine your liquid ingredients the night before and store in the fridge. That way all you have to do while you’re still half-asleep is whisk and pour atop the pork in the slow cooker!

Golden Slow Cooker Pork Tenderloin

Ingredients:

  • 1 can golden mushroom soup
  • 3/4 C apple juice
  • 2 tbsp sugar
  • 1 tbsp corn starch
  • 1 tsp dried mustard
  • 1/4 tsp pepper
  • 2 tbsp soy sauce
  • 2 lb pork tenderloin

Steps:

  1. Place tenderloin in slow cooker and season with S+P. Whisk together soup, apple juice, sugar, corn starch, mustard, and pepper. Pour liquid over top the pork. Cook on LOW 7-8 hours.

*This recipe is adapted from Jenn @ http://www.thespicekitrecipes.com/crock-pot-pork-roast/*

Golden Pork Tenderloin

Cuban Inspired Pork Tenderloin

Even though I’m not Cuban, this meal was very comforting to me. The flavors of Cuba are very similar to those of the Dominican Republic and I jumped on the opportunity to serve a very Latin meal.

With the pork in the slow cooker, I was able to better multi-task. I made black beans to go atop rice and fried up sliced plantains to serve on the side.

I fed a crowd with this recipe, if you’re making this for a gathering of four halve the recipe.

Cuban Inspired Pork Tenderloin

Ingredients:

  • 4 lb pork tenderloin
  • 1 1/4 C orange juice
  • juice of 6 limes
  • 1 C chicken broth
  • 4 tbsp soy sauce
  • 10 cloves garlic, minced
  • 2 tsp dried oregano
  • S+P
  • 4 tbsp butter
  • 6 tbsp flour

Steps:

  1. Place tenderloin in slow cooker.
  2. In bowl combine OJ, lime juice, broth, soy sauce, garlic, oregano, and S+P. Pour over tenderloin.
  3. Cook on LOW for 5-6 hours.
  4. Remove pork. Strain 4 C of the sauce into a sauce pan. Whisk in flour and butter. Cook until reduced to desired consistency, at least 5 minutes.
  5. Slice pork and serve.

* This recipe is adapted from Jo at http://www.jocooks.com/healthy-eating/crockpot-cuban-style-pork-tenderloin/*

Pork Tenderloin 1 Pork Tenderloin 2

This blog post also comes with a bonus recipe for fried plantains!

Fried Plantains

Ingredients:

  • plantains (2 for 3 people), peeled
  • olive oil, for shallow frying
  • salt

Steps:

  1. Slice plantains.
  2. Fry for 5 minutes, flipping halfway through.
  3. Set on paper towel lined plate to absorb the extra grease and sprinkle with salt.