Our children have multiple food allergies.  Milk, eggs, soy, peanut, tree nuts, sesame, barley, corn, potato, beans and peas are all (potentially life-threatening) problems.  Add to that list a salicilate intolerance (naturally occuring in fruits and vegetables--very high levels in tomato and citrus) and intolerance to dyes and preservatives, and preparing a meal that our entire family can eat often feels impossible.

Things we can all have are homemade chicken nuggets, homemade wheat pancakes, turkey bacon, hamburgers with no buns, some pasta noodles with olive oil on top, roast, and our new favorite find  for a Sunday feast . . . . PORK TENDERLOIN!

If you've never tried this you really ought to . . . it's so tender and delicious!

PORK TENDERLOIN RECIPE:

2 lbs. pork tenderloin (runs around $4.00/lb.)

1 Tablespoon salt

1 teaspoon pepper

Rinse and pat dry.  Mix salt and pepper together and then rub all over the pork loin.  Put loin on a rack in an open roasting pan.  Cook @ 325 degrees for 1 hour or until meat thermometer reads 170 degrees.