3 Simple Easter roasts

Pork loin roast glazed with ruby port and Pork loin roast glazed with ruby port and plum preserves. (March 2013) Photo Credit: Marge Perry

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Marge Perry Newsday columnist Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition. ...

PORT-AND-PLUM-GLAZED PORK LOIN ROAST

2 shallots, chopped

2/3 cup ruby port, divided

4 cloves garlic, minced

2 tablespoons extra-virgin olive oil

1 tablespoon Dijon mustard

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1/2 teaspoon ground ginger

3/4 teaspoon ground cumin

1/2 teaspoon fennel seeds, crushed

4-pound boneless pork loin roast, trimmed

1 1/4 teaspoons salt

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3/4 teaspoon black pepper

3/4 cup plum preserves

1. Combine the shallots, 1/3 cup port, garlic, olive oil, mustard, ginger, cumin and fennel seeds in a small bowl. Transfer to a zip-top plastic bag and add the pork. Turn to coat, and refrigerate at least 3 hours or overnight, turning occasionally.

2. Preheat oven to 400 degrees. Coat a baking sheet pan or broiler pan with cooking spray.

3. Remove pork from marinade, taking off most of shallot and garlic; discard marinade. Place pork on broiler pan, season with salt and pepper; let stand at room temperature 30 minutes.

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4. Meanwhile, combine the remaining 1/3 cup port and plum preserves in a small saucepan over medium heat. Bring mixture to a simmer and cook, stirring occasionally, until reduced by 1/4, about 5 minutes. Remove from the heat and cool until slightly thickened, 8 to 10 minutes.

5. Transfer pork to the oven and roast 30 minutes. Brush with 1/2 of the preserve mixture and return to the oven. Roast 15 minutes, then brush with remaining preserves, return to the oven and roast 10 minutes. Spoon any pan juices over pork, then roast 5 to 7 minutes longer, or until a thermometer inserted into the thickest portion registers 140 degrees. Remove from the oven, spoon pan juices over, loosely cover with foil and let stand 10 minutes before slicing. Makes 12 servings.

Nutritional analysis for each serving 297 calories, 33 g protein, 16 g carbohydrates, 0 fiber, 9 g fat, 3 g saturated fat, 343 mg sodium

 

CHERRY-GINGER GLAZED HAM

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4-pound bone-in cured ham

15 to 20 cloves

1/3 cup cherry preserves

1 tablespoon grated fresh ginger

1. Preheat oven to 375 degrees. Coat a baking sheet pan and rack with cooking spray.

2. Use the tip of a sharp knife to score a diamond patter on the surface of the ham; insert a clove in the center of each diamond. Roast ham 1 hour.

3. Meanwhile, melt the preserves and stir in the ginger. Brush the ham with half the mixture and return to oven for 15 minutes. Brush with the remaining preserves and roast until the edges are golden brown, about another 15 minutes. Let stand 10 to 15 minutes before slicing. Makes 12 servings.

Nutritional analysis for each serving 207 calories, 30 g protein, 6 g carbohydrates, 0 g fiber, 6 g fat, 2 g saturated fat, 1,918 mg sodium

 

OVERNIGHT-MARINATED LEG OF LAMB

1 cup coarsely chopped onion

1/4 cup lemon juice

1/4 cup orange juice

1/4 cup fresh parsley, chopped

1 tablespoon fresh rosemary, chopped

2 teaspoons orange zest

2 tablespoons olive oil

3 cloves garlic, minced

5-pound boneless leg of lamb

1 teaspoon salt

1/4 teaspoon black pepper

1. Combine the onion, lemon juice, orange juice, parsley, rosemary, orange zest, olive oil and garlic in a large bowl.

2. Season the lamb with the salt and pepper and place it in the bowl with the marinade, turning several times to coat the surface. Cover the bowl and refrigerate overnight, turning several times the following day.

3. Preheat oven to 450 degrees. Coat a baking sheet pan with cooking spray and place the lamb on pan, discarding marinade. Bake 15 minutes; reduce the temperature to 350 degrees and bake until a thermometer inserted in center registers 135 degrees for medium-rare, about 1 hour and 10 minutes. Transfer to carving board and let rest 15 minutes before carving. Makes 12 servings.

Nutritional analysis for each serving 248 calories, 21 g protein, 3 g carbohydrates, 0 fiber, 16 g fat, 7 g saturated fat, 259 mg sodium

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