Pantry secrets for Easter dinner

Friday, April 15, 2011
Maple Glazed Pork Tenderloin

Family Features

You probably don't know it, but you may have the secret ingredients for an exceptional Easter dinner in your pantry right now. The holidays are a perfect opportunity to sprinkle creativity into special meals by using staples like pancake mix, syrup and instant mashed potatoes in unexpected ways to craft new and delicious dishes the whole family will love.

Celebrity Chef Adam Gertler, host of Food Network's "Kid in a Candy Store," along with Hungry JackŪ, have come up with original, easy-to-prepare recipes using everyday items to create a memorable Easter meal. "Planning for a holiday meal can be stressful," says Chef Gertler. "But by looking to your pantry for inspiration, you will find ingredients to make a truly unique and special meal sure to delight your family and guests!"

Here are ways to use up what you already have to make a complete Easter menu, including savory Bacon and Cheese Appetizer Bites, Spinach Salad with Warm Maple Dijon Vinaigrette, Maple Glazed Pork Tenderloin, and a sweet Spiced Mocha Fudge Cake. You'll create an Easter meal worth celebrating and make your hungry family a happy one.

For more creative recipes and tips, visit

Maple Glazed Pork Tenderloin

Makes: 4 servings

Prep Time: 7 minutes

Cook Time: 12 minutes


1 teaspoon dried thyme leaves, crushed
1 teaspoon dried marjoram leaves, crushed
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 pound pork tenderloin, cut into 1/2-inch slices
1 tablespoon butter
2 tablespoons Hungry Jack
Original Regular Syrup


1.COMBINE thyme, marjoram, salt, onion powder and garlic powder in large reseal­able food storage bag. Seal bag and shake well. Add pork slices. Seal bag. Shake to coat.
2.MELT butter in large nonstick skillet over medium-high heat. Add pork mix­ture. Cook and stir 8 to 10 minutes or until pork is browned and no longer pink in center. Add syrup. Cook and stir until pork is glazed.

For the complete version of the Weekend Menu page, including more great recipes and food talk, see the print edition of the McCook Daily Gazette or subscribe to the Electronic Edition.

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