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Roast Pork Loin with Autumn Pear Salad
by Jes Mostek 		 
In addition to the recipes, you will also need the following for this meal:
  1 pint  cinnamon or caramel ice-cream
    caramel sauce

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.
Carmelized Nuts
by Jes Mostek
serves: 8
  Carmelized nuts are incredibly easy to make and add a fantastic flavor to salads and desserts.

You can add cinnamon or other spice at the end of the carmelizing process for additional depth of flavor.
Ingredients:
  1 16 oz.   bag chopped nuts
  1 c.   sugar
  1 tsp.   cinnamon or other spice, optional
Directions:
  Using a large, heavy-bottomed, dry (no oil) skillet, pour entire contents of bag of nuts and the sugar. Do not add the spice at this time.

Using medium to high heat, stir the nuts and sugar constantly. The sugar will melt and look almost like water in the pan with the nuts. If the pan starts to smoke, reduce the heat immediately (you may want to remove the pan from the heat completely for a moment, until the smoke subsides). It is normal for the liquid sugar to turn a golden-brown; this is the carmelizing process. Continue stirring over heat until all of the sugar crystals are melted and the nuts seem to be evenly coated.

If the sugar turns a dark brown, do not dismay- wait until the nuts have cooled a bit and you can taste them before making your decision; they're probably still fine.

When the carmelizing process is complete, remove the pan from the heat and mix in the spice(s). Transfer the nuts to a plate to cool and soak your pan immediately.
Oven Roasted Pork Tenderloin
by Julie Long
serves: 6
  Basic recipe for cooking pork tenderloin. Meat thermometer should read 140-145 with a pale pink center for medium, and 160 degrees F for well done pork.
Ingredients:
  3 pounds   pork tenderloin
  1 T   grill seasoning
  2 T   EVOO
Directions:
  Preheat oven to 400F. Cover tenderloin with grill seasoning, then pat with EVOO. Place in oven to cook for 20 minutes.
Spicy Autumn Apple Crisp
by Jes Mostek
serves: 8
  Tart, flavorful apples meet their match with crumbly and crunchy autumn-spiced topping!
Ingredients:
  7   apples
  1/2 c.   butter, cold
  1 1/2 c.   Rice Krispies cereal
  1/4   milled flax seed, optional
  1 c.   quick oats
  2 tsp.   cinnamon
  1/2 tsp.   allspice
  1/2 tsp.   cloves
Directions:
  Preheat oven to 350 degrees F. Pour a spoonful of cooking oil in the bottom of a 9" x 13" baking pan or similar-sized casserole dish.

Peel and slice the apples. Spread the apples in the bottom of the baking dish.

Crush the rice cereal (roll a rolling-pin over a cereal-filled bag, or simply use your hand crush it in the mixing bowl). Then add the flax seed, oats, and spices. Stir.

Using a pastry knife, cut the cold butter into the oatmeal mixture until the pieces of butter are pea-sized and evenly distributed.

Bake for 40-60 minutes, until the apples are bubbling up at the corners of the pan, and the topping is evenly browned and crisp.