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Lemon Drop Roasted Pork with Garlic Pepper Crust

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Lemon Drop Roasted Pork with Garlic Pepper Crust
2 servings Easy
Total: Active:
PREVIOUS: Lemon-Garlic Vinaigrette NEXT: Lemon Drop

Ingredients (8)

  • 4 minced garlic cloves
  • 1 teaspoon fresh parsley
  • 1 teaspoon ground black pepper
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh rosemary
  • 3 tablespoon mike's hard lemonade or lemon drop cocktail
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon balsamic vinegar

I found a recipe, surprisingly, from the Mike’s Hard Lemonade website that I thought looked interesting! So I modified it a bit and came up with this one! Just a few extra ingredients really that I think spice it up. They have quite a few recipes using Mike’s products that sound interesting that I’ll prob try next


  1. 1Heat oven to 450F.
  2. 2Chop the herbs to desired coarseness (I dont mind larger pieces but some people prefer more finely chopped herbs and dont enjoy mouthfuls of them).
  3. 3In a small bowl combine garlic, parsley, pepper, thyme, rosemary, and onions.
  4. 4In a small cup combine mike’s, olive oil, vinegar, and chili oil (if you chose to omit the chili oil use 1 full teaspoon of olive oil).
  5. 5Brush pork Tenderloins with mike’s olive oil mixture then rub garlic pepper mix on the tenderloins.
  6. 6Bake at 450 for approx 30 min until the pork is no longer pink in the center – let stand 5-10 min before serving.
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