September Sunday Dinner

One more bit of Autumn Bliss to share.

~Menu~

Garlic-roasted Pork Loin

Applesauce

Roasted Veggies

Warm Gingerbread with Whipped Cream

Here's the recipe from Emeril Lagasse:

Garlic Roasted Pork Loin:

2 1/2 to 3 1/2 pound boned pork loin
8 large cloves garlic, peeled
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
Olive oil
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper

Place a large cast iron skillet over medium-high heat. Add oil to coat the bottom and heat. Season the pork loin with salt and pepper. Sear loin on all sides until golden brown, about 2 to 3 minutes per side.

In a food processor, combine the garlic, rosemary, sage, and thyme. Process until smooth. Add enough oil to make the mixture a good, spreadable consistency. Season with salt and pepper.
Remove the pork from the heat. Carefully rub the garlic/herb mixture over the pork loin.
Roast until an instant read thermometer inserted into the center of the roast registers an internal temperature of 140 degrees F, about 40 to 45 minutes at 375*
(This recipe also had a raspberry glaze with it, but my family doesn't like that sort of thing on their meat, so I omitted it. If you'd like to see the entire recipe, click here.)

The Roasted Veggies were just that -- veggies (potatoes, broccoli, baby onions, garlic, mushrooms, apple chunks) all chopped and tossed with olive oil, salt & pepper. I roasted them alongside the pork loin for about 30 minutes, turning occasionally.

Now for the finale'.......
Warm Gingerbread

1/2 c. butter
2 T. fresh-grated ginger
1/4 t. salt
1 t. cinnamon
1/2 t. allspice
1/2 t. ground ginger
1/4 t. black ground pepper
1/2 c. dark brown sugar
1 c. dark molasses
1 t. spicy brown mustard
2 eggs
2 t. baking soda
2 1/4 c. flour
1 c. hot strong-brewed coffee
powdered sugar

Combine butter and fresh ginger in saucepan. Simmer until aromatic, 3-5 min. Stir in salt, cinnamon, allspice, ginger, pepper and simmer another 30 seconds. Remove from heat.

In a large bowl mix spice mixture and stir in sugar, molasses, and mustard until smooth. Mix in eggs and soda until it foams. Stir in flour and beat well. Mix in coffee until smooth. Pour into greased 9x9" pan, dusted with flour. Bake at 375* for 40-45 minutes. Cool in pan 10 minutes. Remove. Dust cake with powdered sugar and a stencil. Serve warm with whipped cream.

And it was GOOD!

Autumn Bliss!