Garlic Dijion Rosemary Crusted Pork Loin

July 1, 2012

It is that time of year when we head out to picnics, summer parties, and outdoor eating. Here are some of my favorite things to make and bring.

Garlic Dijion Rosemary Crusted Pork Loin

 

Even though this is a fall/winter type dish, I find I make it in the summer often.  Recently I had a picnic to go to and the night before, I threw this in the oven then into the fridge.  It was so easy to grab the next day, put into a plastic bag with a baguette and some dijion mustard.  

1 pork tenderloin, 1-2 lbs.
2 garlic cloves, finely chopped
2 T. rosemary, finely chopped
1/4 c. dijion mustard
salt & pepper (about 1 t. salt, 1/2 pepper)

Toss all ingredients after pork together, then coat over tenderloin.  Cook at 425 for 20-25 min, testing for doneness as thicknesses vary. 

 

Speaking of picnics, has anyone seen this at a summer party?

Watermelon Baskets:  Is it summer without one of these??

If you have never made one they are very easy, just draw with a knife where you want the base and the handle to be, then cut and carve with a big spoon.  You need a big bowl to catch all the watermelon remnants, then you make a fruit salad with cubes of some of the watermelon and your favorite summer fruit like strawberries, grapes, blueberries, etc.. Then dump it back in. Mint is a nice garnish as well. 

 

Pomegranate Juice with Seltzer:

Super refreshing, and if you want to add tequila or vodka, be my guest! If not, it feels like a special drink even when you don’t want to drink.

Happy Summer!

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