Make a beautiful spread
Sugar-crusted pork loin
Creamy mozzarella and fennel salad
Polenta with Parmesan
Sweet peppers with garlic-herb oil
Day before: Bake tart shell and prepare pastry cream. Prepare garlic-herb oil for vegetables.
Day of: Coat pork with sugar mix and chill 5 hours. Prepare salad and refrigerate. Stir berries into pastry cream and fill tart. Garnish and chill.
1 hour before: Grill pork.
During cocktails: Grill peppers, asparagus and polenta; cover with foil. Let pork rest while serving salad.
Carve and serve pork and vegetables.