Yesterday, I made a delicious Sunday dinner for some of my extended family. Before I get to the menu, I have to share that it required no extra trips to the grocery store. I opened up my freezer and pantry and put together a fantastic spread.

The menu:
Garlic Crusted Pork Tenderloin
Roasted Red Potatoes
Honey Glazed Roasted Carrots
Hawaiian Sweet Rolls
Cantaloupe
Apple/Cherry pie

A meal like this could have cost a pretty penny, but because I stocked up when things were on sale, I didn't feel the pinch. I bought the pork when Albertsons had their buy 1 get 2 free deal. The red potatoes and carrots came from a Sunflower Market sale. Normally, I would have made the rolls, but I got the Hawaiian Sweet Rolls a couple of weeks ago for less than what it would cost to make them myself. The cantaloupe was on sale this week, and the pie was from the Safeway bakery and reduced to $0.99 (again, no way I could have made a pie for this)!

This just goes to show you that by shopping the sales and stockpiling food in your pantry and freezer, you can quickly put together a great meal for company without breaking your budget. Check out my recipe for the pork below.


Garlic Crusted Pork Tenderloin
2 cups Panko bread crumbs
3 cloves garlic, finely chopped
1/2 TBSP dried thyme
1/2 TBSP onion powder
1 TSP black pepper
1/2 TBSP coarse salt
4-5 lb. pork tenderloin
olive oil

1. Sprinkle the bottom of your roasting pan with olive oil before adding the pork to the pan.
2. Mix bread crumbs, garlic, and seasonings together in a small bowl.
3. Spread bread crumb mixture over the pork and pat into the meat.
4. Cover pan with foil and bake at 300 degrees Farenheit for 4 hours (or until internal temperature reaches 160 degrees).
5. Let meat rest for 10-15 minutes before slicing to maintain juiciness.
6. Enjoy! If you want to, use the pan drippings to make a delicious gravy.

Have leftover baked potatoes and ham? This is a great English recipe that is traditionally eaten on Boxing Day (the day after Christmas) to use up leftovers from Christmas dinner. Its name comes from the sound it makes while it cooks. My husband-who is not a big fan of ham or potatoes-loved it! It has lots of fiber and is very filling. Even if you don't care for cabbage much, give it a try. The seasonings and ham give this dish wonderful flavor.

Ingredients

• 1/2 medium head cabbage, sliced
• 3 slices bacon, diced (optional-I leave it out because I use honey glazed ham and I don't want the bacon to overpower the yummy flavor of the ham)
• 1 onion, thinly sliced
• 1 cup cubed cooked ham
• 1 tablespoon olive oil
• 3 cups potatoes - baked, cooled and thinly sliced
• 1 teaspoon paprika
• 1 teaspoon seasoning salt
• 1 teaspoon garlic powder
• salt and pepper to taste

Directions

1. In a medium saucepan, cook cabbage in a small amount of water for about 5 minutes, or until tender. Drain, and set aside.
2. In a well-seasoned cast iron skillet (I actually used a big wok), cook bacon until crisp. Add onion until onion is soft (If you are omitting the bacon, add the olive oil now to the bottom of the pan to brown the onions). Add ham, and cook until heated through. Add the olive oil (if you haven't already), then mix in the cooked cabbage and potatoes. Season with paprika, garlic powder, seasoning salt, salt, and pepper. Cook until browned on bottom, turn, and brown again.