We’re eating seared pork tenderloin crusted in rosemary salt and served with roasted brussels sprouts, cauliflower and butternut squash seasoned with bacon, rosemary and garlic. The dish was finished with a drizzle of tangy whole mustard cream.

So yeah, yeah, yeah we’re still on a fall foods kick in our house and this meal was really good, not to mention very simple, and you should all try it! But let’s move on to what I really want to talk about. Who here remembers the McSalad Shakers from the 90’s? I know at least a handful of you have to be with me on this. Anyway, for those who don’t remember it was a salad that Mickey Dees served in a cup with a lid; the idea being that you put the dressing into the cup, put the lid back on then do a little hippy hippy shake and voila! evenly disbursed salad dressing. It is this McSalad Shaker technology that appears in the recipe below. The part where I tell you to put all the seasonings and veggies into a pot then shake the crap out of it. Anyway, I hope when you go to make this recipe you will use the McSalad Shaker technique and perhaps dance around your kitchen whilest seasoning your veggies!

Recipes in this post:

• Bacon, Rosemary & Garlic Roasted Veggies
• Seared Rosemary Pork Tenderloin
• Tangy Mustard Cream Sauce

Related posts:

1. Wooo Wooooo, Deez Some Good Pork Ribs
2. Cornbread, Apple, and Cheddar Stuffed Pork Chops
3. National Meatloaf Day: Better Than Presidents Day.