On the first day of the week, Mary of Magdala came to the tomb early in the morning, while it was still dark, and saw the stone removed from the tomb. So she ran and went to Simon Peter
and to the other disciple whom Jesus loved, and told them, “They have taken the Lord from the tomb, and we don’t know where they put him.”
[Jn 20, 1-2]
Not being much of a ham fan, I made this light pork entree for Easter dinner. It can cook while you are at church.
Lucy's Easter Pork
NB: 2 lbs untrimmed pork roast makes 4 servings
For every 2 lbs of pork roast
salt and pepper
1 T butter
1/2 cup diced spring onions
1/2 cup chicken stock
1/4 cup Marsala wine
1 bay leaf
1 cup frozen peas
1 T cornstarch dissolved in water
1 t fresh rosemary, thinly sliced
Trim excess fat from pork. Slice the pork thinly into strips 1" wide by 3" wide. Season with salt and pepper. Grease bottom of slow cooker with butter. Toss pork with onions; pour stock and marsala over meat. The pork should be partially but not completely submerged in liquid. Add more stock only if necessary. Insert bay leaf. Cook on low 2-3 hours for every 2 pounds of pork.
Switch to high setting. Add peas. Stir well and cook until peas are heated through. Add cornstarch, stirring well. Fold in rosemary. Cook until reaches desired thickness.