ROASTED PORK LOIN and TWICE BAKED POTATO CASSEROLE and ROASTED BRUSSELS SPROUTS

We had a dear friend and her beautiful family over for dinner to celebrate her daughters birthday and pork was decided upon for the celebratory gathering. Although I wasn't able to get a good picture of the finished dish, I loved the cooking method of the pork - it came out extremely tender and very yummy.
The potatoes and brussels sprouts are recipes I have made several times - and it wasn't until she had tried a bite, and pronounced them delicious, that Amy told me she didn't like brussels sprouts - although she had nothing but good things to say about them prepared in this way.

ROASTED PORK LOIN

1 medium pork tenderloin
mayonnaise, Hellmans preferred
Cavenders Greek seasoning

Heat oven to 500F.
Pat pork dry with paper towels. Line a baking pan with aluminum foil.
Liberally spread pork with mayonnaise, then sprinkle liberally with Cavenders. Cover tightly with foil.
Bake at 500 degrees for 1 hour. After 1 hour, turn off the oven, do not open the door, and leave pork in the oven to continue cooking for 2 hours more.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, May 2010

TWICE BAKED POTATO CASSEROLE

5 potatoes
5 cloves of garlic, peeled
6 ounces of cream cheese
8 ounces of sour cream
1 cup of shredded cheddar cheese
2 tablespoons butter
1/4 cup green onions
salt and pepper to taste

Peel potatoes, cut in chunks. Place potatoes and garlic in a large saucepan and add enough water to cover the vegetables.
Add salt, bring water to a boil and cook until potatoes are tender, about 15 minutes. Drain potatoes and garlic, then combine them with cream cheese, sour cream, cheddar cheese, butter and green onions. Season with salt and pepper to taste. Beat on high speed with electric mixer until mixture is smooth and light. Place in a 9 by 13 baking dish, bake at 350 degrees for 30 minutes, or until heated through.
Enjoy!

ROASTED BRUSSELS SPROUTS

1 pound of brussels sprouts
olive oil
salt and freshly ground black pepper

Mix trimmed sprouts in a bowl, with the olive oil, salt and pepper.
Pour onto a sheet pan, roast 35 to 40 minutes, shake from time to time.
Sprinkle with more salt if desired, before serving.
Enjoy!