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.
Easy, peasy and good eating for Sunday dinner or anytime!
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
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.