Easter is synonymous with spring, it represents a time of renewal. The winter months are now in our rear view mirrors and we can look forward to those wonderful summer days. Fresh new buds are on the trees, just waiting to burst out as the season unfolds. Everything speaks of new life and fresh hope. Spring is so unique (even if we still have snow on the ground in our part of the country).
Though ham is traditional in many homes, there are just as many people who would prefer something different for dinner on Easter Sunday. Holiday cooking is all about making a meal that feels more special than what you would cook on a regular basis.
Pork tenderloin is one of my favorite meats due to its tenderness and versatility. This meal started out with an idea to stuff a tenderloin and developed into so much more. I must say, I was even more pleased with the final results when we both enjoyed it.
Braided Pork Tenderloin w/ Pineapple Stuffing
Drain pineapple; reserving 1/3 cup juice. In a large saucepan, melt margarine. Add walnuts, celery & sage; cook stirring until celery is tender-crisp. Stir in green onions, pineapple & reserved juice. Remove from heat; toss in cornbread stuffing mix & set aside.
Using a sharp knife starting 3-inches from end, slice tenderloin lengthwise twice; making 3 equal strips. Carefully take the knife & cut pockets lengthwise every 3-inches in the center of each of the tenderloin strips. Spread the combined rub ingredients over meat & allow to stand at room temperature for about 20 minutes before continuing with preparation.
When meat is marinated, stuff each pocket with pineapple stuffing. Place a strip of bacon along each tenderloin strip. Braid the stuffed tenderloin/bacon by crossing the right section over the middle section then the left section over the new middle section. Continue until you run out of tenderloin.
Insert a wooden or metal skewer into the end of braided tenderloin to keep it together. Tuck in the remaining stuffing mixture in the folds of the braid.
Preheat oven to 425 F. Bake, uncovered for 25-30 minutes or until meat thermometer reads 160 F. Remove from oven & loosely cover with foil. Allow to rest for 3-5 minutes before slicing. Serve with pineapple salsa.
In a large skillet, combine pineapple, sugar, vinegar, lime juice, red onion, cumin, salt & pepper. Bring to a boil & cook over medium-high heat until thickened, 7-10 minutes. If there is still a lot of liquid left, use a slotted spoon to transfer the pineapple to a bowl & continue to cook the liquid over high heat for 5 minutes more, then pour the liquid over the pineapple. Mix in the onions & cilantro. Season with salt to taste.
I guess if I were trying to classify this meal, I would put it somewhere between a crustless quiche and a frittata. Sometimes you just put together ingredients you like and it tastes amazing. There’s no incredible back story or cooking revelation, its just turns out to be a great meal.
Quiche and frittata are both egg dishes but they’re not just for breakfast anymore. The difference is the quiche, crustless or not, is made by adding ingredients to a custard base of eggs and heavy cream, milk or half & half that is poured into a baking dish and baked. With frittatas, eggs dominate and little or no cream or milk is used.
Usually they are first cooked in a pan on the top of the stove and then finished in the oven. These vegetable-bacon squares need only to be baked in the oven. For a nice compliment to this meal, I made some quick 5-ingredient bagels … no yeast or boiling required.
Vegetable-Bacon Squares w/ Baked Bagels
Preheat oven to 325 F. Butter a 9 X 9-inch baking dish; set aside.
In a large bowl, beat eggs until a little bit frothy. Sift in the flour & beat until well combined then whisk in oil. Add zucchini, carrot, onion, bacon & cheese; gently mix to combine.
Pour into prepared baking dish, smooth the top & bake for about 30-35 minutes or until 'set'. Allow to cool slightly before cutting into serving pieces.
Preheat oven to 375 F. Place parchment over a wire rack on a baking sheet.
In a bowl, whisk flour, baking powder & salt. Add yogurt & mix with a fork until combined. It should resemble small crumbles. Lightly flour work surface & knead dough a few times until tacky but not sticky. Dough should not stick to your hands at this point.
Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes & join the ends to form bagels. Top with egg wash & sprinkle with a topping of your choice or just leave plain. Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting.