An Inspired Supper

How has your September been thus far? It’s hard to believe, the month is nearly over. Before you know it, the holidays will be upon us.

It seems like the holidays just get harder and harder. Our family dynamics are not what they once were. Divorce does that, I guess. Oh don’t get me wrong, Hubby and I are doing just fine. It’s our blended family that just fell apart.

When I was a girl, the Holidays were such a magical time. Dad would be up before the first light of day on Thanksgiving just to get that big bird stuffed and in the oven. That was back in the day when people stuffed the stuffing inside their turkey. I can remember well the smells that floated through the entire house – a mixture of sage and giblets. Sometimes when we’ve been out for a walk I’ll get that whiff of wild sage and in an instant I’m home again. The house is bursting at the seams with siblings, cousins, neighbors and even a few strangers that would soon become friends. I wish people gathered like they did back in the day. These days with marriages failing and job transfers and folks determined to create their own traditions, family gatherings have shrunk. At least that’s the way it is for us, what about you?

Don’t mind me, I’m just feeling a bit melancholy. You know what will cheer me up? Yeah, just some quiet time in the kitchen as I putter about. I think I might have to take a little inspiration from the garden – fresh rosemary with its lovely scent is the perfect place to start.

Pork Medallion in Marsala Wine
1 lb Pork Tenderloin
2 Garlic Cloves
1/4 Red Onion
2 tablespoons Parsley
Flour for dusting
2 tablespoons Olive Oil
1/4 cup Marsala Wine

Cut pork tenderloin into medallions, 1/2-inch thick. Set aside. Mince garlic, dice onion and snip parsley. Set aside until ready to use.

Lightly dust pork with flour. Heat oil in a large skillet over medium-high heat until hot. Add pork slices; cook 3 minutes per side or until browned. Remove from pan. Reduce heat to medium.

To now empty skillet, add garlic, sauté 1 minute. Add wine and pork, cook 3-5 minutes or until pork is no longer pink in center. Remove pork from skillet, transfer to serving platter and tent to keep warm.

Note: The Rosemary sprig isn’t a part of the recipe, I just thought it looked pretty fresh from my garden.

Garlic-Rosemary Roasted New Potatoes
2 lbs small Yukon Gold Potatoes
2 springs Fresh Rosemary
3 Garlic Cloves
Olive OIl as needed
Kosher Salt to taste
Black Pepper to taste
Rosemary Sprigs for garnish

Heat oven to 400 degrees. Spray a rimmed baking sheet with cooking spray. Set aside.

Wash and scrub potatoes. Cut potatoes in half and set aside on paper towels to dry.

Strip fresh rosemary needles from the sprigs, chop and set aside. Peel and finely mince garlic cloves. Set aside.

Place potatoes in a bowl, drizzle with olive oil and toss to coat well. Season generously with salt and pepper to taste. Add minced garlic with chopped rosemary. Toss to blend well.

Turn seasoned potatoes out onto the prepared baking sheet. Bake, uncovered, in the heated oven for about 40 minutes or until golden and crisp. Remove roasted potatoes from oven, garnish with rosemary sprigs, serve and enjoy.

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In every age, O Lord, You have been our refuge.