Growing up on the farm, Sunday dinner at noon was always a feast, many times with Aunt Jessie, Aunt Lucy and Ronnie joining us at the table.
I remember it all with good memories, except this one time:
Aunt Jessie, actually Dad’s aunt, my great aunt, was a tiny proper little lady, who wore pince-nez glasses…
Neither one Aunt Jessie, but the glasses are similar
On this particular day, Mom made roasted pork for our Sunday meal, and I got to sit at the dinner table beside Aunt Jessie. I liked to talk a lot, and this one time I became more than a little animated in the story I was telling. I swung my hand with a fork in it, right up to Aunt Jessie's glasses ~ hooked the side of them ~ and hurled her pince-nez glasses clear across the table.
Not a good moment, but then I was probably only around 7 or 8 years old.
Mom always went the limit with meals of fried chicken, roast beef or roast pork like this.
I carried the Sunday dinner tradition on until the boys got older, and life carried on, ball games, etc.
It’s juicy and tender on the inside with good crunchy meat on the outside.
Easy, peasy and good eating for Sunday dinner or anytime!
Ingredients:
1 (2-3 pounds) pork loin roast
1 teaspoon salt
1 teaspoon seasoned pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground mustard
½ teaspoon dried oregano
Method:
Preheat oven to 350°.
Combine seasonings in a small bowl.
Liberally pat seasonings onto roast.
Place meat on a rack in roasting pan.
Bake, uncovered, 2 to 2½ hours, until thermometer registers 155°.
Allow pork to rest for 10 minutes before slicing.
Serve
Printable recipe
Enjoy!
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