The Daily Southerner, Tarboro, NC

Food

March 27, 2013

Enjoy the Easter Season

TARBORO — Sunday is Easter. I hope it will be a time of celebration and renewal for you and your family. I also hope that it won't be a stressful cooking day. The recipes here today  are not labor intensive recipes so they will give you time to spend with   your family. Maybe even hiding some eggs!

The first recipe is pork tenderloin. Wrapped in bacon, no less. Your husband and kids will love you for this one. It's also easy to make and can be done in about an hour, start to finish.

The second dish is mac and cheese with a bit of a zip. My brothers-in-law like hot foods so you can add hotter pepper to this to give it more heat. But, I like the way that it is.

The third recipe is just for fun. It's pimiento cheese pinwheels, The kids will love them. They're delicious, pretty and fun. It will give your Easter menu a little twist.

The last recipe is the best. It's coconut cake. Who could resist that for dessert! Not me. Toast the coconut. It's pretty and it changes the flavor to make it a very interesting dish.

Whatever you have for Easter, I hope you have a blessed day and enjoy  time with your family.

Bacon-Wrapped Pork Tenderloin

5 slices Bacon

1 pork tenderloin (1 lb.)

1/4 tsp. cracked black pepper

1/4 cup packed brown sugar

2 Tbsp. apple juice

1 tsp.  Dijon Mustard

Dash ground nutmeg

Heat oven to 400ºF.

Wrap bacon around meat. Place in foil-lined pan sprayed with cooking spray; sprinkle with pepper.

Bake 20 min. Or until cooked to 135ºF. Meanwhile, bring remaining ingredients to boil in saucepan on medium heat, stirring occasionally.

Brush meat with glaze. Bake 10 min. Or until done (145ºf); cover loosely with foil. Let stand 5 min. Before slicing.

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