Posts Tagged ‘Memorial Day Backyard Picnic Menu’

Grilled Pork Tenderloin Baguette Sandwich with strawberry chutney and frisée


pork tenderloin sandwich

Here, finally, is the centerpiece of our Memorial Day Picnic.  I think it’s our best sandwich yet.  The delicious combo of savory pork, sweet berry chutney and crusty baguette edges out the banana nutella panino by virtue of the fact that it’s healthier and tastes exactly like summer.  Fresh strawberries and herbs simmered into a sweet and savory jam have a magical way of distilling the season.

strawberry chutney

Jar of strawberry chutney


The chutney takes time to cool so make that first, maybe the day before.  We based this recipe on one I developed for plum jam a few years ago when we taught a fall cooking class with a roast pork menu.  I had forgotten all about it, but Lydia, who has an elephant’s memory for taste and everything else, remembered it immediately once we started discussing pork.  The switch to strawberry made an even better chutney than she recalled.

Strawberry Chutney
Makes 2 cups
This savory chutney is delicious with roasted meats and on a cheese plate

1 tablespoon extra-virgin olive oil
2-1/2 tablespoons minced shallot
2 cups strawberries, about 1 pint, quartered then cut in half if quarters are large
1 teaspoon fresh rosemary, chopped
¼ cup brown sugar
2 tablespoons red wine vinegar
½ teaspoon sea salt
10 grinds black pepper
1 tablespoon butter

In a small saucepan over medium heat, sauté the shallot until transparent.  Add the berries and stir until soft, about 3 minutes.  Stir in the rosemary, sugar, vinegar, salt and pepper and stir until sugar is dissolved and vinegar has evaporated.  Stir in the butter to finish and remove from the heat.  The chutney will thicken as it cools.

All the ingredients ready for assembling


The pork marinade is a riff on one Lydia learned from Drew’s family.  It’s simple but so flavorful that this pork will immediately assert itself as King of your pork memory –pushing aside all those bland, sawdust-dry failures.  Assuming that you too carry secret pork shame.

To make a great thing even better, The USDA recently lowered the minimum temperature for cooking pork, so you can roast or grill yours confidently to a petal pink 145 degrees which is how we’ve been doing it all along.  The difference is huge.

Grilled Pork Tenderloin
Makes 6 baguette sandwiches


1 pork tenderloin
Black and white peppers
2 garlic cloves, smashed
soy sauce
olive oil
fresh thyme


Pepper the pork tenderloin. Mix together the soy sauce, smashed garlic cloves and fresh thyme in a plastic bag. Place pork into the bag and coat with marinade. Allow to marinate at least 30 minutes and up to a few hours.

Bring the pork to room temperature before grilling over medium-high heat for about 8 to 10 minutes on each side. After removing from the grill, allow the meat to rest for 10 minutes, tented with foil. Slice baguette into 6 portions, slicing each portion in half horizontally.  Smear one side of the baguette with mayo to taste.  Top with sliced pork and frisée.  Spread savory strawberry chutney on the other side of the baguette and top sandwich.  Serve immediately.


Sherry Lemonade


My mom is very blasé about this recipe.  She made it all the time in the seventies and it’s all of two steps, so when I crowed about it she thought I was being a little silly.

But it deserves fuss-making because it’s homemade, ice cold, slurpy and sweet.  As Lydia said, it’s an adult slushy.  It was new to me and I hope it’s new to you too because you’re going to really enjoy that first sip.

See the slush?

Here’s the recipe:

Mix equal parts frozen lemonade and dry sherry in a blender with a lot of chipped ice.  Blend until thick and serve over more ice.

If you use the Minute Maid frozen lemonade you can add the lemonade and use the empty tube to measure the sherry. No mess!

So refreshing.

Enjoy with our Memorial Day menu, serve at a luncheon or shower, or share with friends (or your mom) on a sunny day.

Thanks, Margy!




Memorial Day Backyard Picnic Menu


Make this Memorial Day memorable with an elegant back yard picnic and lots of family time. Spend time together cooking the meal and decorating your yard. Invite other families over for a picnic followed by board and lawn games in the afternoon light.

Sherry Lemonade in the grass


Rosemary symbolizes remembrance so use lots of it in your decor and share stories of the service men and women in your family lineage as you celebrate the day.


Rosemary in jam jars

Wind down the night with Americana classics, root beer floats and sparklers.


Root Beer Float

Memorial Day Picnic Menu
Sherry Lemonade
Peach Iced Tea

Grilled Pork Tenderloin Baguette Sandwich with Strawberry Chutney and Frisée
Potato Salad Gribiche
Raw Kale Salad with Strawberries, Almonds and Basil

Root Beer Floats


Memorial Day picnic meal


PS- Check back tomorrow for the FABULOUS Sherry Lemonade recipe, from Margaret Lagrotteria’s entertaining arsenal. A grown up slushy you will not forget. All the recipes for this picnic featured on The Daily Meal!