Recipes For A Traditional Easter Menu

This springtime healthy menu is reminiscent of the traditional “Easter Dinner” menu.

Fragrant herbs on pork tenderloin add tons of flavors without extra fat. Wild mushrooms add a deep rich taste to the sauce sans excess calories. The succulent pork is served on a bed of naturally sweet braised fennel and onions. Crunchy roasted Garlicky Yukon potatoes are perfect pork partners.

Nut crusted rhubarb cake eliminates frosting, so why not embellish it with a scoop of frozen vanilla yogurt? Bon appétit!

Herb Crusted Pork Tenderloin With Mushroom Sauce

On Braised Fennel(Serves 6-8)About 1 tablespoon avocado or grape seed oil

2 or 3, 1-pound each pork tenderloins, trimmed

About 1 tablespoon fresh thyme leaves, chopped, plus sprigs for garnish

About 1 tablespoon fresh sage leaves, chopped, plus sprigs for garnish

About 2 teaspoons fresh rosemary leaves, chopped

Sea salt and freshly ground black pepper to tasteFor the sauce:1 and 1/2 pounds mixed wild mushrooms, chopped

About 1 and 1/2 tablespoons olive oil plus 1 teaspoon unsalted butter

2 large cloves garlic, minced

Sea salt and freshly ground black pepper to taste

1 and 1/2 cups dry vermouth

About 2 cups chicken stockFor the fennel:About 2 to 3 tablespoons extra virgin olive oil

1 yellow onion, halved and thinly sliced

2 large bulbs fennel, trimmed, core removed, and thinly sliced

2 teaspoons fresh thyme leaves, chopped

Pinch of sea salt and freshly ground black pepper to taste

1 cup chicken stock or more if needed

Freshly squeezed lemon juice to tasteTo prepare:Preheat oven to 425 degrees F.

Line a rimmed baking sheet with parchment paper.

Trim the tenderloins and lightly coat with oil.

In a small bowl, mix thyme, sage and rosemary with salt and pepper. Rub the herb mixture on to coat the meat.

In a large skillet over high heat, sear the tenderloins until brown, about two to three minutes on each side. Transfer the meat to baking sheet and roast until an instant-read meat thermometer inserted into the thickest part of the tenderloin registers 140 degrees F. Roasting time is about 15 minutes—do not overcook. It should be light pink in the center. Tent the tenderloins and let rest for five to seven minutes on a cutting board.

Meanwhile, in the same skillet over high heat, add oil and butter. When the foam subsides, add mushrooms and sauté, stirring often, until browned, about 10 minutes. Add garlic, salt, pepper, and continue sautéing until fragrant, about two minutes. Add vermouth and bring to a boil, cook until the liquid has nearly evaporated, stirring often. Add stock and simmer until the sauce is somewhat reduced and is flavorful. Taste and adjust the seasonings.

Meanwhile, in a clean skillet with a lid over medium-high heat, coat the bottom with oil. Add onion and fennel. Add thyme and stock, cover the pan, reduce the heat, and braise (adding more liquid if necessary) until the fennel is crunch tender, about eight to 10 minutes. Uncover the pan and, if necessary, reduce the pan juices. Taste and adjust the seasonings with a few drops of lemon juice.

Transfer fennel to warm platter or dinner plates. Cut the pork into half-inch-thick slices and arrange them on top. Stir the meat juices into the mushroom sauce and reheat. Spoon the mushroom over the pork, garnish with sprigs of thyme and serve.Garlicky Roasted 
Yukon Gold Potatoes(Serves 6)3 pounds Yukon Gold potatoes, scrubbed and cut into even-sized pieces

4 to 6 cloves garlic, sliced

About 3 tablespoons extra virgin olive oil

About 1/3 cup chopped fresh herbs (rosemary, sage, thyme and parsley)

Sea salt and freshly ground black pepper to tasteTo prepare:Preheat oven to 425 degrees F.

Line a baking sheet with parchment paper and lightly coat it with oil.

Toss potatoes and garlic with oil in a mixing bowl until coated. Sprinkle with herbs, salt and pepper and toss again. Transfer potatoes to prepared pan and roast, stirring the potatoes every-so-often until the potatoes are brown and crispy on the outside and tender to the point of a fork, about 30 minutes. Note; remove garlic once it’s brown, reserve until potatoes are done.Nut-Crusted 
Rhubarb Cake(Serves 8-10)1/2 cup unsalted butter

2 cups sugar

1 large egg

1 cup sour milk (1 tablespoon fresh lemon juice in scant cup of milk)

2 teaspoons pure vanilla extract

1 cup all purpose flour

1 cup almond flour

1 teaspoon baking soda

2 and 1/2 cups fresh rhubarb, cut into 1/2-inch pieces

1/2 cup light brown sugar or turbinado sugar

2 teaspoons cinnamon

3/4 cup chopped roasted pecans or almondsTo prepare:Preheat oven to 350 degrees F.

Lightly oil or grease a bundt pan with butter and dust with flour.

Add lemon juice to the milk and let stand about 10 minutes.

Meanwhile, in an electric mixer bowl, add butter and beat until soft, with the beaters running gradually add the sugar, continue beating until light and fluffy. Add egg and beat well.

Stir vanilla into the “sour” milk. Mix the baking soda into the flour. Add flour mixture alternately with the milk, beating well after each addition. Fold rhubarb into the batter.

In a small bowl, mix sugar, cinnamon and nuts together. Spoon the nut mixture into the bottom of the bundt pan. Pour batter over nuts, smooth the top and bake on the center rack until a toothpick comes out nearly clean, about one hour and ten minutes.

Cool on a rack for 10 minutes and then invert onto a serving plate to completely cool.