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Roast Pork Loin with Pearled Onions
Like my roast beef craving of a few weeks ago, this dinner came about because I was in the mood for one more wintery roast, and because I had never made a roast pork loin and I wanted to try it. I have to say it was pretty, darn good for my first try!

1 1/2 boneless pork loin
1 TB. dijon mustard
1 TB. olive oil
1 garlic clove, minced
1/2 ts. fennel seeds, crushed
1/2 ts. dried rosemary
1/2 ts. dried thyme
1/2 ts. salt
1/2 ts. ground black pepper
1 lb. pearled onions (fresh if you want, or you can use the frozen bagged onions – defrost first)

Note: feel free to experiment with the spices and try something else that you think will work.

Preheat oven to 400 degrees. Toss onions in a roasting pan with some olive oil and salt and pepper and move to the sides of the pan. Mix the mustard, olive oil and spices together and then rub the mixture all over the pork loin. Place pork loin in the pan, surrounded by the onions, and roast for 15 minutes. Turn onions; cook 10 minutes. Add 1/4 cup water; stir onions to coat. Continue cooking until onions are caramelized, pork juices run clear, and a thermometer inserted into thickest part of meat registers 140 degrees, 10-15 minutes more. Remove pork and onions from pan; let meat rest 20 minutes before slicing.

Cauliflower Gratin
This was the first recipe I tried from The Forest Feast. I really liked that her recipe doesn’t call for par boiling the cauliflower first. That extra step is the main reason I rarely make a cauliflower gratin. Erin recommends using gruyere and I would tend to agree. I used cheddar, because I had it in the fridge, and it was good, but I think the gruyere would melt better and add a little more interesting flavor.