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Savory Pork Roast, Salad, and New Potatoes
by Jes Mostek 		 

Recipes:
Autumn Pear Salad
by Jes Mostek
serves: 6
  Fresh field greens, tangy and creamy feta, cinnamon carmelized walnuts, and juicy sliced pears topped with a sweet blush wine vinaigrette.

You may substitute one large apple for the pears.
Ingredients:
  1 bag   field greens
  1 pkg.   crumbled feta
  1 recipe   camelized nuts (walnuts)
  2   pears
    blush wine vinaigrette
Directions:
  Core and slice the pears. Top the greens with the feta, nuts, pears, and vinaigrette.

Toss and serve.
Herb Rubbed Mushroom Pork Roast
by Jes Mostek
serves: 8
  This is a great recipe for a fancy holiday meal with guests, or you can cut the recipe down and make it in the crock pot for an every day meal with your immediate family.
Ingredients:
  4 lb.   rolled boneless pork loin roast
  1 T.   olive oil
  2 tsp.   seasoned salt
  2 cloves   garlic, minced (or 1/2 tsp. powder for each clove)
  1 tsp.   paprika
  1 tsp.   black pepper
  1/2 tsp.   dill weed
  1/2 tsp.   dried rosemary
  1/2 tsp.   rubbed sage
  1 med.   onion, chopped
  2 (8 oz.) pkgs.   sliced mushrooms
Directions:
  Make a paste out of the olive oil, the minced garlic, and the spices.

Rub the spice paste all over the pork roast.

Preheat the oven (to 350°F) or crock pot.

In a large, heavy-bottomed pan, brown all sides of the roast, about 3 minutes on each side, until nicely browned.

Coursely chop the onion and thoroughly wash and slice the mushrooms.

Transfer the browned pork roast to the pan or crock pot, on top of the mushrooms and onions.

Bake, covered with aluminum foil, at 350° for 1 1/2 to 2 hours or until a meat thermometer reads 160°F.

If you are cooking in a crock pot, cook 8-10 hours on low heat or 3-4 hours on high heat.

Let stand for 10 minutes before slicing.