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
- Make a lengthwise cut three quarters of the way through each tenderloin; pound to flatten evenly.
- Set aside three apricots for marinade.
- Stuff remaining apricots into pork to within 1/2 inch of ends and secure with toothpicks or kitchen string.
- In a blender, combine the remaining ingredients and reserved apricots.
- Cover and process until smooth.
- Set aside 1/3 cup.
- Pour the remaining marinade into a large resealable bag; add tenderloins.
- Seal bag and turn to coat.
- Refrigerate for at least 2 hours, turning meat often.
- Drain and discard marinade.
- Place pork in a greased 13 x 9 baking dish.
- Drizzle with reserved marinade.
- 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
- Preheat the oven to 450 to 500 degrees. You want it very hot!
- Pour about 1/4 cup of olive oil into the bottom of a roasting pan.
- Lay down a bed of rosemary sprigs, about half of what you have.
- Sprinkle about half of your garlic cloves over top of the rosemary.
- 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.
- Rub lamb with about 2 tablespoons olive oil, sprinkle with salt and pepper and rub into the lamb.
- Place lamb in roasting pan on top of the rosemary bed.
- Sprinkle the rest of your sprigs of rosemary and unpeeled garlic cloves on top of the lamb.
- Cover the lamb very tightly and place in your hot oven.
- Right after the lamb goes in, reduce your oven temperature to 325 degrees.
- Roast for four hours.
- Separate the meat from the bones and set aside. Keep warm.
- Pop the garlic cloves out of their skins into in a small bowl and mash with a fork. Set aside.
- Discard rosemary sprigs.
- To make the sauce, reserve about a tablespoon of fat in the bottom of the roasting pan, along with any lean pan juices.
- Stir in mashed garlic.
- Heat pan on medium heat until bubbling.
- Stir in flour until well mixed.
- Gradually whisk in chicken broth.
- Bring to a boil and allow to simmer about 5 minutes.
- Stir in mint, capers, and vinegar.
- Allow to come back to a boil and simmer about 30 seconds.
- Remove from heat.
- 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!
