Lazy cool autumn Sunday afternoons are the perfect time to fire up the grill, and few meats are easier and tastier than grilled pork loin. The only plant in my garden I have never managed to kill is my rosemary bush, which is about 10 years old and spans about 5 feet across.  This was from a dinner club menu when Rod and I hosted one year, so it serves about 10.

2 3-lb. pork loins
2 t salt
1 t pepper
1/4 C coarse grained Dijon mustard
1/2 C EVOO
2 C soft breadcrumbs
5 T finely chopped fresh rosemary
1/4 C chopped garlic
Garnishes: sliced fresh pears, fresh rosemary sprigs

• Sprinkle pork loins evenly with salt and pepper.
• Stir together mustard and 1/4 C EVOO; spread evenly over pork.  Stir together remaining oil,, breadcrumbs, rosemary and garlic.
• Light one side of the grill, heating to medium high heat (350 to 400); leave the other side unlit.  Place pork over lit side and grill, covered with grill lid, 8 minutes on each side or until seared.  Remove pork from grill.  Press breadcrumb mixture evenly over the top of each pork loin.
• Grill over unlit side of the grill, covered with grill lid, 35 to 40 minutes or until a meat thermometer inserted in t part registers 155.  Let rest 10 minutes before slicing.  Garnish with slices of fresh pears and rosemary sprigs if desired.

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