Recipe(tried): Roast Pork Loin with Garlic, Rosemary and Thyme, Turnip Greens in Ham Hock Gravy and Spinach Salad with Pears, Gorgonzola and Toasted Pecans

and Spinach Salad with Pears, Gorgonzola and Toasted Pecans

I made this meal last night for dinner. DH said twice what a good meal it was and how much he liked it. Instead of baking the pork loin in the oven, DH cooked it on our gas grill using the rotisserie. I have previously made the pork in the oven, and it is very good cooked that way. The turnip greens recipe is adapted from Emeril Lagasse, and I must say it's wonderful. Even half a recipe makes a lot but it freezes very well. The salad recipe is from Gina/FL and is a favorite of ours, especially this time of the year. I also served baked sweet potatoes with this meal.

---

ROAST PORK LOIN WITH GARLIC, ROSEMARY AND THYME
Adapted from Bon Appetit, June 1999

4 large garlic cloves, pressed
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
4 teaspoons chopped fresh thyme or 2 teaspoons dried
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
2 Tbsp. extra virgin olive oil
1 2 1/2-pound boneless pork loin roast, well trimmed (This is a center cut pork loin, not a pork tenderloin - the cut boneless pork chops come from.)

Preheat oven to 400 F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 5 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155 F., about 25 minutes longer. Remove from oven; let stand 10 minutes.

Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

Serves 8
Per serving: calories, 200; total fat, 7 g; saturated fat, 2 g; cholesterol, 100 mg.

---

COLLARD AND MUSTARD GREENS IN HAM HOCK GRAVY
Adapted rom source: Emeril Lagasse
Yield: 8-10 servings

1/2 cup vegetable oil
2 cups thinly sliced yellow onions
1/2 cup chopped celery
1/2 cup all-purpose flour
12 ounces beer (any type)*
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
4 bay leaves
2 tablespoons chopped garlic
8 cups chicken stock
3 pounds ham hocks (about 4 medium hocks) *
2 bunches (about 2 1/2 pounds) collard greens, thoroughly washed, picked over for blemished leaves, and tough stems removed*
2 bunches (about 2 1/2 pounds) mustard greens, thoroughly washed, picked over for blemished leaves, and tough stems removed*
1 cup water

*I halved this recipe so, basically, I halved all ingredients. if you don't want to use beer you could add 1/2 - 1 Tbsp. dark brown sugar, to taste, instead. I used two ham hocks, and, instead of using fresh greens, in order to simplify the recipe, I used two, 1 pound packages of frozen turnip greens since DH and I like them better than collard greens. If you can find it, serve pepper sauce such as Texas Pete's Pepper Sauce(or some other brand) with the greens. This condiment is not a hot sauce but rather tabasco peppers in vinegar. I just put the bottle on the table so each person can sprinkle the amount they like on the greens. You could probably substitute red wine vinegar instead. It cuts the richness of the greens a bit. I can't find it here so I buy it when we visit our daughter in Washington, DC. It can easily be found in Louisiana, and probably most of the South. And, finally, the directions:

Heat the oil in an 8-quart pot over medium heat. Add onion and celery, and cook until softened. Add flour, stir with a wooden spoon until smooth, and cook for 1 to 2 minutes. Add beer, and then add all the remaining ingredients, adding the greens by the handful until all of them are combined in the mixture. Bring the mixture to a boil, reduce the heat to medium-low, and simmer, uncovered, until the hocks are very tender, about 2 hours. Remove the ham hocks after about 1 1/2 hours. Cool. When the hocks are cool enough to handle cut the meat off the bone. Dice the meat and return it to the greens. Discard the fat and bones.

Remove the bay leaves and serve warm.

---

SPINACH SALAD WITH APPLES,
GORGONZOLA AND PECANS (Posted by Gina/FL)
Servings: 4

1/4 cup balsamic vinegar
1/4 cup maple syrup
1/4 cup olive oil
salt and pepper to taste
1 (6 oz.) bag of baby spinach leaves
1 large apple, thinly sliced (I used a pear instead.)
2 ozs. gorgonzola cheese
1/2 cup chopped pecans (I toasted the pecans to bring out their flavor.)
croutons

Combine the vinegar, syrup and olive oil in a small bowl and whisk til blended. Season with salt and pepper and set aside.

Combine the spinach, apples, cheese and nuts in a large bowl. Drizzle with the dressing and toss to coat.

Serve in individual bowls and top with croutons.