It is simple, yet elegant, and best of all it tastes great. A special added feature to this meal is that the pork tenderloin is grilled. So clean the grill and put your best grilling efforts forward this Easter.
This meal serves a family of four.
Easter Dinner Menu
Marinated Pork Tenderloin Grilled
Roasted Asparagus
Mashed Potatoes
Patty Gries’ Strawberry Salad with Cinnamon Vinaigrette
Caramel Apple Cheesecake
Grilled Pork Tenderloin
Ingredients:
2 cloves garlic, finely chopped
1/4 cup olive oil
1/4 cup soy sauce
1/4 cup teriyaki sauce
fresh ground pepper to taste
1 pork tenderloin/approximately 1 pound
Directions:
1. In a medium mixing bowl or large glass measuring cup combine garlic and olive oil.
2. Add soy sauce and teriyaki sauce, mixing well. Add fresh ground pepper to taste.
3. Lay pork tenderloins in a large glass baking dish. Pour marinade over tenderloins. If the tenderloins are thick, you may butterfly them to help them absorb more of the marinade. Cover and marinate in refrigerator overnight or at least 8 hours.
5. Prepare Grill. Coat the grill rack with nonstick cooking spray for grilling. Cook tenderloin approximately 20 minutes on a medium high temperature, turning the tenderloin often, until the internal temperature registers 160 degrees. Let stand 10 minutes before slicing.
Roasted Asparagus
2 pounds fresh asparagus
3 Tbsp olive oil
Kosher salt
Preheat oven to 425 degrees F.
1. Snap off the tougher ends of asparagus.
2. Put on cookie sheet or baking pan lined with tin foil.
3. Drizzle the oil over the asparagus, followed by the salt and pepper.
4. Bake for 10 minutes, giving the pan a good shake about halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter.
Classic Mashed Potatoes
5 pounds red potatoes, peeled and cleaned
Kosher salt
2 sticks butter
½ pint sour cream
Fresh parsley
Cover potatoes with cold water with salt. Bring the water to a boil and cook the potatoes until they are tender when pierced with a knife, approximately 25 minutes.
When done, drain but do not rinse. Put potatoes back in the pot and return the pot to the stove on low heat. The low heat will allow some of the excess water to evaporate. Do not add butter and sour cream yet.
With an electric mixer, mix potatoes. Be careful not to over mix. If you are unsure, mix with electric mixer for 2–3 minutes on medium high, and use manual potatoes masher until potatoes have a creamy consistency. Mix in butter and sour cream. Top with fresh parsley.
Patty Gries’ Strawberry Salad with Cinnamon Vinaigrette
1/3 cup olive oil
1/3 cup raspberry vinegar
3 Tbsp. sugar
1/2 tsp. salad
Freshly ground pepper
Dash of Tabasco
1/2 tsp. cinnamon
2 heads Romaine lettuce
11 oz mandarin oranges, drained
1 pint strawberries, stemmed and quartered
1 small red onion, peeled and thinly sliced
1/2 cup toasted pecans, toasted for 10 minutes at 300 degrees F.
In jar or cruet, combine olive oil, vinegar, sugar, Tabasco, salt and pepper
and cinnamon. Shake and chill for 2 hours.
Combine lettuce, oranges, strawberries, red onion, and pecans. Add half of the chilled dressing and toss to coat. Pass remaining dressing.
Caramel Apple Cheesecake
(21-ounce) can apple pie filling
1 (9-inch) graham cracker crust
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup sugar
1/4 teaspoon vanilla extract
2 eggs
1/4 cup caramel topping
12 pecan halves, plus 2 tablespoons chopped pecans
Preheat 350 F. Reserve 3/4 cup of apple filling; set aside. Spoon remaining filling into crust. Beat together cream cheese, sugar, and vanilla until smooth. Add eggs and mix well. Pour this over pie filling.
Bake for 30 to 35 minutes, or until the center of cake is set. Cool to room temp.
Mix reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon apple-caramel mixture over top of the cheesecake and spread evenly. Decorate edge of cake with pecan halves and sprinkle with chopped pecans. Refrigerate cake until ready to serve.
From: Momsmenu.com
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