For the main course, we served Spice-Rubbed Pork Tenderloin with Fresh Nectarine Salsa and Cilantro-Coconut Rice.  My husband was nice enough to take care of cooking these (I prepped them) so I could talk with the family.  The rub for the pork tenderloin was inspired by this recipe.  Mix the following spices, rub into a 1.5 lb pork loin, and refrigerate for 30 minutes.  Then, cook in oven to an internal temperature of 160 degrees.

• 2 teaspoons brown sugar 
• 1 teaspoon chili powder
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion powder 
• 3/4 teaspoon ground cumin
• 1/4 teaspoon dried thyme

The Fresh Nectarine Salsa was a food processing till chunky of the following ingredients:

• 4 peeled, pitted nectarines
• 1 de-seeded jalapeno
• 3 T cilantro
• 1/4 c red onion
• 1 garlic clove
• 2 T rice vinegar (more to taste)
• 1 t lemon juice
• salt to taste

The Cilantro Coconut Rice was based on this recipe.  It was supposed to have mint in it, but I think all of the mint was gone from the grocery stores for 4th of July mojitos (that’s the only explanation I could come up with for no mint at all in Athens).  Also, we followed the reviewer recommendations to add more coconut milk and broth than the recipe called for, but we added too much because the rice was really creamy.  I guess I would recommend following the recipe and then gradually adding extra coconut milk till you reach the desired consistency.

Next up is the Parents’ Day dessert course: Cream Cakes with Macerated Strawberried and Fresh Whipped Cream.