It has been awhile since I’ve last posted a Tasty Tuesday ‘recipe’, huh? Well, time to get my rear in gear and get this house on the health conscience train again. The baby is born, the house {albeit not completely decorated} is functional and comfortable, and so its time to refocus.
While grocery shopping last week, this gorgeous hunk of pork called out to me…
{As a reminder, I don’t work well with recipes. I don’t cook by them or post specific amounts of ingredients. Instead, I skim resources to find awesome flavor combos and go from there.}
Originally I had planned to have Daddy D grill this bad boy, but since I had a bunch of veggies and potatoes needing to be cooked, I roasted all of them together with the same marinade. We are new to the grilling scene {my Mom got Daddy D a gorgeous new grill as an early Father’s Day gift}, and I didn’t realize that I could have done the same thing outside. Our next pork loin will get seared at high heat, then transferred to indirect heat.
Marinade:
~ A full head of garlic {I used a garlic press, or you can make a paste.}
~ Lots of rosemary
~ Dijon mustard
~ Olive oil {I used a few pads of butter this time, also}
~ Salt/pepper
Mix all the ingredients together and slather onto the pork and veggies. I used every last veggie that was in my fridge at the time… yellow squash, zucchini, onion, carrots, red potatoes and even one small sweet potato made its way into the roasting dish.
I love rosemary and garlic together, and while I am not a crazy mustard fan, it added a zing to the flavor.
The whole thing got served up with a yumtastic salad of tomato, cucumber and feta. Even Alina loved it..veggies and all! Easy and, other than the cooking time, quick to throw together.
We had left overs the next day, and since there were more veggies than pork, a heaping portion got mashed into Alina’s lunch of Annie’s mac n’ cheese. Ha!
Happy Tuesday!
