Syracuse (Mom's Alma Mater), made it to the Big Dance here in Atlanta! We had so much fun celebrating with Mom and cheering them on.
We had a Syracuse party complete with the official program, a pennant, orange necklaces, orange balloons, and orange cupcakes for dessert! Thanks to Mom for outfitting us all with Syracuse shirts!
Landon came over to play with Savannah and boy did they have a good time!
We had some good naps...
Brooke got Savannah this book for her birthday in December and it's become a huge hit.
"Great Thunder, Duck Under!"
And, my wonderful husband and great cook, surprised us with this...YUM!
PROSCIUTTO-WRAPPED PORK TENDERLOINS
Serves 6-8
1 pair pork tenderloins, about 2-to-2-1/2 pounds
Olive oil
Whole black pepper in a mill
2 tablespoons chopped fresh rosemary
3 large cloves garlic, finely minced
10-12 very thin slices prosciutto, preferably Prosciutto di Parma
1 cup dry white vermouth
3 tablespoons unsalted butter
2 lemons, cut into wedges
1. Trim tenderloins (see Tenderloin Basics, above). Rub entire surface lightly with oil. Sprinkle entire surface with pepper, rosemary and garlic, patting into surface. Wrap each tenderloin with prosciutto, completely covering surface. Secure in 5-6 places with twine. Set aside.
2. Preheat oven to 425 F. Rub roasting pan with oil and put in tenderloin. Drizzle with more oil. Roast 20 minutes and reduce heat to 350 F. Roast until meat reaches desired internal temperature, around 135 F for medium (it will continue cooking as it rests), about 15-20 minutes longer.
3. Remove to platter, loosely cover with foil, and let rest 15 minutes. Deglaze roasting pan over direct medium heat with vermouth and let boil until liquid is reduced by half and lightly thickened. Add accumulated juices from platter, turn off heat, and swirl in butter. Pour into warm bowl or sauceboat. Thinly slice tenderloins, garnish with lemons, and serve with sauce passed separately.
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