As much as I hated having to drag myself out of bed in the morning, then suffer through pinched cheeks and a seat at the "kiddie" table with my younger cousins, I'd give my left arm to be able to relive just one of those Sundays.
I can actually feel my hair graying as I wax nostalgic.
My mouth still waters at the memory of a plated filled with my grandmother's roasted pork tenderloin, fluffy mashed potatoes and homemade gravy. But food wasn't the only thing I looked forward to.
As the youngest child of a dual-income family, I witnessed my maritally-challenged parents battle it out on a regular basis. But during Sunday dinners, fighting was verboten. Between anybody. Even us kids. Believe me when I tell you the last thing we wanted was our Nana to suddenly appear in our midst, apron tied around her waist with a smudge of flour on her horn-rimmed glasses, waving a spatula and scolding, "You kids keep it down. I'm cooking."
Seeing as I can't turn back the clock to relive this fond and somewhat dysfunctional family memory, I can replicate the food. Almost.
This dish (from Cooks.com) comes mighty close and is super easy. Plus, it has the added bonus of filling my house with the same rosemary-laced aroma. Now, if only I had an apron...
Herbed Pork Tenderloin with Oven Roasted Potatoes
1/3 c. olive oil
2 garlic cloves, minced
2 tsp. dried rosemary leaves, crushed
2 tsp. dried thyme leaves, crushed
1/2 tsp. salt
1/4 tsp. pepper
2 whole pork tenderloins (3/4 to 1 lb. each)
2 1/2 lbs. new potatoes, quartered
Heat oven to 375 degrees. Stir oil, garlic and seasonings; coat meat with 3 tablespoons of seasoning mixture. Place in large roasting pan. Toss potatoes with remaining seasoning mixture; arrange around meat in pan.
Roast 35 to 40 minutes or until meat thermometer registers 155°F and juices run clear, stirring potatoes after 20 minutes. Broil on top rack of oven 5 minutes to brown. Let stand 5 minutes before slicing. Serves 8.