Friday, April 22, 2011

Easter Dinner Ideas Days 4 & 5

Good evening fellow bloggers. I'm very sorry about my disappearance. My internet decided it did not like us over here and it ran away. It's come back, but I'm not sure for how long... However, I will not babble long today. I have two (2) recipes to make up for the inconvenience. This is because I adore each and every one of you! So, here we go!

Apricot Filled Pork Tenderloin
 You will need:
  • 2 pork tenderloins (1 pound each)
  • 1 package (6 ounces) dried apricots
  • 1/3 cup sweet-and-sour salad dressing
  • 1/4 cup packed brown sugar
  • 3 tablespoons teriyaki sauce
  • 2 tablespoons ketchup
  • 1 teaspoon Dijon mustard
  • 1 onion slice, separated into rings
  • 1 garlic clove, minced
  • 2 teaspoons minced fresh ginger root
  • 1/4 teaspoon pepper
  • 1/8 teaspoon pumpkin pie spice

  1. Make a lengthwise cut three quarters of the way through each tenderloin; pound to flatten evenly.
  2. Set aside three apricots for marinade.
  3. Stuff remaining apricots into pork to within 1/2 inch of ends and secure with toothpicks or kitchen string.
  4. In a blender, combine the remaining ingredients and reserved apricots.
  5. Cover and process until smooth.
  6. Set aside 1/3 cup.
  7. Pour the remaining marinade into a large resealable bag; add tenderloins.
  8. Seal bag and turn to coat.
  9. Refrigerate for at least 2 hours, turning meat often.
  10. Drain and discard marinade.
  11. Place pork in a greased 13 x 9 baking dish.
  12. Drizzle with reserved marinade.
  13. Bake, uncovered, at 400 degrees for 30 to 35 minutes or until a meat thermometer reads 160 degrees.
Are you still there? Good. Here's the next recipe.
Roasted Lamb Shoulder with Mint-Caper Sauce

You will need:

  • 1 (4 pounds) lamb shoulder, bone in
  • 1 large bunch fresh rosemary
  • 2 head of garlic, cloves separated but unpeeled
  • Extra virgin olive oil, as needed
  • Coarse salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon flour
  • 2 cups chicken broth
  • 2 tablespoons capers, chopped
  • 1 large bunch mint leaves, stems removed, minced
  • 2 tablespoons red wine vinegar
  1. Preheat the oven to 450 to 500 degrees. You want it very hot!
  2. Pour about 1/4 cup of olive oil into the bottom of a roasting pan.
  3. Lay down a bed of rosemary sprigs, about half of what you have.
  4. Sprinkle about half of your garlic cloves over top of the rosemary.
  5. Prepare the lamb by scoring the fat with a knife. You'll want to create a diamond pattern, scoring at 1" intervals in one direction, and then 1" intervals in the other.
  6. Rub lamb with about 2 tablespoons olive oil, sprinkle with salt and pepper and rub into the lamb.
  7. Place lamb in roasting pan on top of the rosemary bed.
  8. Sprinkle the rest of your sprigs of rosemary and unpeeled garlic cloves on top of the lamb.
  9. Cover the lamb very tightly and place in your hot oven.
  10. Right after the lamb goes in, reduce your oven temperature to 325 degrees.
  11. Roast for four hours.
  12. Separate the meat from the bones and set aside. Keep warm.
  13. Pop the garlic cloves out of their skins into in a small bowl and mash with a fork. Set aside.
  14. Discard rosemary sprigs.
  15. To make the sauce, reserve about a tablespoon of fat in the bottom of the roasting pan, along with any lean pan juices.
  16. Stir in mashed garlic.
  17. Heat pan on medium heat until bubbling.
  18. Stir in flour until well mixed.
  19. Gradually whisk in chicken broth.
  20. Bring to a boil and allow to simmer about 5 minutes.
  21. Stir in mint, capers, and vinegar.
  22. Allow to come back to a boil and simmer about 30 seconds.
  23. Remove from heat.
  24. Serve with your Easter lamb.

 Pictured Above: Apricot Filled Pork Tenderloin
Pictured Above: Roasted Lamb Shoulder with Mint-Caper Sauce

And there you have 2 excellent traditional meat-based Easter dinners. I will see you all tomorrow (provided my internet is still around). Good night everyone!