Friday, April 12, 2013

Spring Brunch

Excuse the poor photo quality.  The last two weeks have been a blur.  Ha!  This meal was so good it was worth sharing.  Its definitely an adaptable menu from casual to a more formal changing out the sliders for a pork entree and adding rolls and a side salad.  The pork was perfect - thanks Paula Deen!
Paula Deen's Fig Pork Tenderloin Sliders adapted with blue cheese butter; Bacon Wrapped Asparagus;Deviled Eggs 

Pork Tenderloin
Servings: 6Prep Time: 5 minCook Time: 30 min Difficulty: Easy
1 1 pound Pork Tenderloin
(I created my own version *below)
1/4 cup butter, room temperature
1/4 cup blue cheese
1/2 cup fig jam, (can sub any of your favorite jam)
Slider Rolls


Brush Tenderloin with Paula Deen Collection Fig Balsamic Grilling Sauce and roast in a 350º oven for 28-30 minutes or internal temperature reaches 160º F, or place on the grill for 8 minutes per side. Brush again with Fig Balsamic Grilling Sauce and allow to rest for 5 minutes before slicing.
In a small mixing bowl, stir together blue cheese and butter.
To assemble:  Slice tenderloin into 1/4” slices. Spread the bottom of a slider bun or roll with the blue cheese butter, top with two slices of tenderloin and finish with a dollop of fig jam. Place top of bun on the slider and secure with a decorative pick.
PreHeat - 350°

Roasted Asparagus with Bacon
1 lb fresh asparagus
8 -10 slices bacon
Wash and trim asparagus spears.
Cut bacon strips in half crosswise.
Wrap one-half strip bacon around each asparagus spear, leaving tip and end exposed.
Lay on a cookie sheet with sides.
Bake in a preheated 400 degree Fahrenheit oven for 20 to 25 minutes, or until bacon is cooked.
Serve warm or at room temperature.
**Note: You may want to cook the bacon in the oven for 10 minutes first, to avoid over cooking asparagus.

Dad's Deviled Eggs
6 eggs hard boiled
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Peel the eggs and slice in half lengthwise, remove yolks, place in bowl, and place the whites on a serving plate. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well. Spoon yolk mixture into egg white halves.  Chill until ready to serve.

I used 1/4 cup basalmic vinegar, a 1/4 cup Wegman's basting oil with garlic and herbs, and 1/4 cup Braswells Fig Preserves.  Whisk together and brush over pork.  I made an additional batch to pour over the pork after it cooked.

Easy Spring Centerpiece - the lemons seem to keep the flowers fresh longer too!

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