Ann Cox Eastes from Kroger made 3 easy recipes for Easter: Honey Mustard Pork Tenderloin, Parmesan Asparagus and Roasted New Potatoes with Rosemary.
HONEY MUSTARD TENDERLOIN
1 whole pork tenderloin (about 1 pound)
¼ c honey
2 T apple cider vinegar
2 T brown sugar
1 T prepared Dijon mustard
Preheat oven to 450F. Combine honey, vinegar, sugar and mustard in a small bowl and mix completely. Place tenderloin in a shallow pan or on a roasting rack. Brush the surface of the tenderloin with about 1/3 of sauce. Baste the tenderloin at least 2 more times with the sauce and roast for 25-30 minutes or until meat thermometer registers 145-160F. Let stand for 5 minutes before slicing. Yield: 4 servings ** You could also marinate with favorite marinade and roast according to directions above.
PARMESAN ASPARAGUS
1 bunch fresh asparagus
2 T butter, melted
½ c shredded Parmesan cheese
Paprika
4 lemon wedges
Break off tough ends of asparagus. Cook asparagus to crisp tender, drain. Place in oven dish which has been coated with vegetable spray. Drizzle butter over asparagus and sprinkle with Parmesan cheese. Heat in 400F oven for 8-10 minutes or until cheese begins to brown slightly. Sprinkle with paprika and serve with lemon wedges. Yield: 4 servings
ROASTED NEW POTATOES WITH ROSEMARY
8-10 new potatoes, unpeeled, washed and scrubbed
1 T olive oil
1 T fresh rosemary, crumbled
2 cloves minced garlic
1 t salt
Freshly ground black pepper to taste
Preheat oven to 450F. Cut potatoes into quarters. Place the potatoes in a bowl with olive oil, rosemary, garlic, salt and pepper; toss until well coated. Place potatoes in a single layer on a heavy baking sheet or shallow casserole dish which has been coated with vegetable spray. Roast for 20-30 minutes, turning every 10 minutes. Yield: 4-6 servings
