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!!