“We can do no great things, just small things with great love.” – Mother Teresa
We had such a great but busy week at our house. It was definitely one of those whirlwind kind of weeks.
Four Football Games, Middle School Dance, Book Report Due, Volunteering getting ready for our School’s Annual Fall Festival, Howl-o-Scream, Birthday Party, Grand-Opening of a new restaurant in town….on top of everyday school, work, football practice….made for an exhausting week!
While I don’t particularly care for these kind of weeks, they are inevitable when you have a large family with active children.
The best part of my week is always Sunday Evening when we regroup as a family and enjoy each others company Around the Family Table. This week, we found out that Reis not only danced with almost everyone in his class, he danced with the 7th and 8th grade girls too! Riley was so excited he scored a touchdown at this weeks football game. Ronnie had finally found his wallet that he had been searching for all week….under his bed. Howl-o-Scream was a blast. We were so excited that our four Football Teams had all won and replayed many plays while eating dinner. We were all so disappointed in the Gators and the Eagles. I never thought I would hear these words come out of my husbands mouth…”I think it may be time to become a Buccaneers Fan.” But we did hear them!
I am never sure if our Family Table is more about the food or the memories that are made…. This weeks dinner was amazing and so easy to make. I was missing the Fall weather and since we had a rainy day in Florida, I was inspired to create a Fall Menu for this weeks Sunday Supper.
2 Pork Tenderloins
1/4 cup of Olive Oil
4 Springs of Rosemary*
2 Large Onions
3 Lbs. of Potatoes
Sea Salt and Pepper to taste
Although the ingredients are the same for both dishes, use 2 separate baking dishes as the Potatoes take longer to cook
- Brush the Pork Tenderloins with Olive Oil. Sprinkle w/ 2 sprigs of Rosemary Leaves, Sea Salt and Pepper over the tenderloin.
- Slice the onions into thin rounds. Layer 1 of the onions on top to the tenderloin
- Cover with plastic wrap and let the tenderloin marinade for 2 to 3 hrs
- Cube the potatoes, add olive oil, 1 sliced onion, sprinkle with 2 sprigs of Rosemary Leaves, Sea Salt and Pepper and mix will in separate large baking dish
- Preheat oven to 375 and Roast the potatoes for 1.5 hrs, stirring occasionally
- Add the Pork Tenderloin last 1/2 hour. Use meat thermometer for desired temperature. Let tenderloin sit for 10 mins. before slicing into thin rounds.
4 Large Apples
8 Large Carrots
4 TB S Olive Oil
2 TBS Cinnamon
2 TBS Sugar
- Peel Carrots and slice into rounds
- Peel Apples and cube (make the cubes larger than the carrots as they will cook quicker)
- Add Olive Oil, Cinnamon and Sugar and Mix Well
- Bake at 375 for 1 hr
- Your house will smell amazing
- This goes so well with the Pork Tenderloin and Caramelized Onions
Kid Ratings: Ronnie 9.5, Reis 9, Riley 10