Friday, February 25, 2011

60th Birthday Celebration!

My dad turned 60 yesterday....remember when you thought 60 was old, and then you get old and realize that 60 really isn't so bad......we had a nice little birthday celebration with Mom & Dad at our house!! The menu was ~ Maple Garlic Pork Tenderloin, Balsamic Roasted Red Potatoes and Lima Beans!! (Of course followed by cake and ice cream ~ store bought, not homemade).
Here is what you will need for the pork tenderloin:

Maple Garlic Marinated Pork Tenderloin
2 Tbsp. Dijon Mustard
1 Tsp. vegetable oil
3 Cloves Garlic
1 Cup Maple Syrup
1 1/2 - 2 lbs. Pork Tenderloin
DIRECTIONS: Combine mustard, oil, garlic and syrup. Place pork in a large, resealable plastic bag or a shallow baking dish and coat thoroughly with marinade. Cover and chill in refrig. for at least 8 hours. (I prepped mine the night before and let set in the fridge. overnight). Preheat grill for a medium to low heat. Grill tenderloin over low heat for 45 minutes - 1 hour, turning every 15/20 minutes. NOTE: Do not grill over high heat because the marinade will burn.

Balsamic Roasted Potatoes:

2 Tbsp. Olive Oil
2 lbs. red potatoes, quartered
1 Tbsp. Finely chopped green onion
4 Cloves of garlic, minced
1 tsp. thyme
1 tsp. rosemary
1/8 tsp. nutmeg
1/4 C. balsamic vinegar
Salt/Pepper to taste
DIRECTIONS: In large skillet heat oil over medium-high heat. Add potatoes, onion and garlic. Toss to combine. Add thyme, rosemary and nutmeg. Cook and stir 3-5 minutes or until potatoes are hot. Transfer to a 15x10x1 baking pan coated with cooking spray. Bake at 400 degrees for 40 minutes or until potatoes are golden and almost tender. (Stir a few times during this step). Next, add vinegar, salt and pepper, stir well and cook an additional 8 minutes.
Here is the birthday boy with his helpers:

Happy Birthday, Dad!!

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