Apparently we missed one hell of a game last night.  We don’t have cable any more so I started the day checking out the ads from the Superbowl.  I’m guessing the game was way better than the ads.  I made the mistake yesterday of going to the grocery store to pick up a few things.  It was mobbed.  Not only was the “big” game last night but we are also now in the middle of yet another big snow storm.  So there was game shopping on top of the panic shopping people do before a storm.  This storm didn’t shift to the east this time so we’ll be getting a lot of snow today.

My husband lucked out with the travel and was able to come home safely.  I had a good time with the kids last week but it’s great to have him home with us.  I was struck the other day how much our kids are growing up.  After taking them out for a light meal we drove back and bad music was playing on the radio.  Our daughter decided that we needed to listen to some real music.  So she put on Bohemian Rhapsody by Queen and she and I belted out the song.  Slightly to our son’s dismay!  She took us through the 80’s and we ended with the Cupid Shuffle dancing in the kitchen.  Then we topped it off watching Master Chef Junior.  Those kids are incredible cooks.  We are just blown away that an 8 year old can do restaurant quality dishes and an 11 year old did up a branzino.  It’s insane.

To welcome home my husband I decided to make a pork loin with garlic and rosemary.   I found this recipe from Daily Dish Magazine to use as an inspiration.

Coarsely chop the rosemary and garlic.  This recipe takes a lot of garlic which is fabulous.  I used almost a whole bulb of garlic.  Place in a bag and add about 3/4 cup of dry white wine, 1/2 a cup of olive oil, and a few squeezes of lemon juice.  Season the pork loin with sea salt and pepper and marinate for at least an hour.

In a skillet heat up olive oil and pan sear the pork loin on both sides.

Finish in the oven at 350F/175C.  In a small skillet heat up the marinade and begin to reduce down.

Add butter a tablespoon at a time until there is a nice balance of the wine, lemon, and butter.  While the pork is resting saute some swiss chard with salt, pepper, and olive oil.  Slice the pork and serve over the chard.  Top with the sauce.

It goes very well with roasted potato and parsnip.  It was wonderful catching my husband up with how our week went and listening to him tell us about his.  🙂