You may remember my post about Kristen and Cody adopting a sweet little girl from China. Well, we finally had our night with her! We took their family dinner in exchange for some much needed quality time with this sweet and precious little girl, Mae! Oh, and we enjoyed catching up with Kristen and Cody too!
I am going to let the pictures do much of the talking here.
Do you think Susan is ready for a grandchild of her own?!
Mae having a blast with her new friend.
Kristen put on some music so we could watch Mae dance.
*Starting with the above picture, Cody put a new, fun, external flash on my camera. My world has been changed, and it will never be the same until I too own this fun flash.*
Kristen is an amazing new mom!
They are now a family of three. How perfect!
Mae found the top to my dessert, which I will be blogging about soon.
Mae and Dakin had the best time playing with that top.
Making funny faces at each other.
Dakin is awesome with children and will make a great grandfather one day!
I had to give back the flash which left me with a mediocre picture of Mae and Alex on the couch.
As you can see, we had an amazing time with their sweet new blessing! The pork was an easy meal to throw in the oven while we all talked and caught up on their trip to China. Susan made a salad and green bean/potato dish for the sides. I hope you enjoy!
Herb-Marinated Pork Tenderloins
Source: Adapted from Food Network-Ina Garten
- 1 lemon, zest grated
- 3/4 cup of freshly squeezed lemon juice (I used 5 lemons)
- 1/2 cup olive oil
- 2 tbsp. minced garlic (~6 cloves)
- 1 1/2 tbsp. minced fresh rosemary leaves
- 1 tbsp. chopped fresh thyme leaves
- 2 tsp. Dijon mustard
- 2 tsp. salt
- 2 pork tenderloins (they normally come in a package of two)
Place all ingredients into a gallon zip lock bag. Turn to coat the pork with the marinade. Seal bag with minimal air. Let the pork marinate refrigerator for 3 hours or overnight.
Heat oven to 400 degrees. Remove pork tenderloins from the bag and place in a baking dish. Scoop out chunks of herbs from marinade and place on pork. Thrown away remaining marinade.
Bake until internal temperature reaches 145 degrees. Season with salt and pepper before serving. Slice into thick pieces for serving.