A summer dinner party at the home of my friend Emily showcased her love of her garden. It is HER happy place to be, & it is obvious she spends a great deal of time there.
She prefers cool pinks & blues in her flower choices. The royal blue tiles of the swimming pool match in color to tall earthenware pots on either side of the rustic gate that separates the patio from the pool area.
She has planted pink flowered climbing vines in those pots that grow up an arbor in front of that gate.
A covered pergola was a recent addition to her patio and Emily dressed it with curtains and a striped awning that shelters from the sun on bright days. The whole effect was just charming!
Given that the first couple created lived in a garden, I suppose this just might be a place where God reveals himself to us, too. Jesus often refreshed himself in a garden, & went there to pray the night he was betrayed. The bible says an angel came to him & strengthened him.
I believe my friend Emily finds strength & rest in her garden, even though it is a place of work AND recreation. As she putters about watering this, or pruning that, she prays….and finds that God is willing to meet with her there.
Today I’m posting Emily’s recipe for Marinated Pork Loin with Roasted Vegetables. It was so delicious! I can assure you that the food, friendship, & that beautiful garden refreshed all who were privileged to be in attendance that evening.
I’m encouraging YOU to enjoy a garden with a friend as soon as possible, & I am Confectionately Yours.
Roast Pork Loin with Roasted Vegetables
2 cloves garlic
salt & freshly ground pepper, plus 1 T. kosher salt
1 T fresh thyme leaves
1/4 c Dijon mustard
1 (3 lb) boneless pork loin, trimmed & tied
3 small fennel bulbs, tops removed
8 carrots, peeled, & thickly sliced diagonally
10 small potatoes (red or white skinned), cut in quarters
2 yellow onions, thickly sliced
4 T good olive oil
4 T unsalted butter, melted
Preheat the oven to 425 degrees. Grind the garlic, 1 T salt, & thyme in a food processor to make a paste. Add the Dijon mustard. Spread this mixture over the pork loin & allow to sit for 30 mins.
Meanwhile, cut the fennel bulbs in thick wedges cutting through the core. Toss the fennel, carrots, potatoes, & onions in a bowl with the olive oil, melted butter, salt, & pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for 30-50 minutes until a meat thermometer inserted in the middle of the loin reads 138 degrees.
Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with foil & allow it to rest for 15 minutes. Remove the strings from the meat & slice thickly.
Arrange the meat and vegetables on a platter. Sprinkle with salt & freshly ground pepper to taste. Serve warm.