Cole Family Christmas Dinner

On Saturday night, we hosted Kyle's family for a Christmas dinner! It was a wonderful time of fellowship filled with lots of love and laughter. Since we always celebrate Christmas Day with them in Memphis, I wanted to have them in our home at least one night during the holiday season. We hope to make this a tradition for years to come!

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Rosemary Ginger Pork Tenderloin

Roasted New Potatoes with Herbs

Tomatoes Lillian

Crunchy Romaine Salad

Sister Schubert Rolls

Chocolate Fondue

I would love to share any of these recipes with you! Just email at amytcole@gmail.com. I have made all of these before for different occasions except the pork tenderloin. It was delicious and one that I will make quite often now!

Rosemary Ginger Pork Tenderloin

Makes 8 (3 oz.) servings

2 (1 pound) pork tenderloins, trimmed

1 (12 oz.) jar apricot preserves

1 (5 oz.) bottle light teriyaki sauce

3 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh ginger (dried can be used on both; change the measurements)

Place the tenderloins in a large heavy-duty sealable plastic bag or in a shallow dish. Mix the preserves, teriyaki sauce, rosemary, and ginger in a bowl, and pour over the tenderloins. Seal tightly and turn to coat. Marinate in the refrigerator for 30 minutes or for up to 8 hours, turning occasionally. Drain the tenderloins, reserving the marinade. Preheat the oven to 425 degrees. Bring the reserved marinade to a boil in a small saucepan and set aside. Arrange the tenderloins in a baking pan and bake for 25 minutes or until a meat thermometer inserted in the thickest portion registers 155 degrees, basting frequently with reserved marinade (I baked mine for 40 minutes). Remove from the oven and let stand, covered, for 10 minutes or until a meat thermometer registers 160 degrees.