Holiday rubbed Pork loin with Dried Fig & Goat Cheese sauce Chef's Great Holiday Rubbed Pork loin.

The smell of Cinnamon, nutmeg, cloves just warms the core. This great rub will have your house smelling delightful.

5-6 lb Pork loin
¼ cup cinnamon
1 tablespoon Allspice
½ tablespoon Ground Coves
1 teaspoon Nutmeg
Pinch of Cayenne pepper
½ tablespoon salt

In small bowl mix all dry ingredients together. Then Rub the pork loin down very well with the rub make sure to work it in the best you can. Allow to set for a moment. Then in a roasting dish place the pork loin fattest side up. Cover with foil and place in a preheated 350 degree oven. Roast about 1 ½ hr. Temp the roast till it reaches a internal temp of 155 degrees this is far enough, the carry over cooking will finish the pork loin. In the mean time while that rests make the sauce, To make this recipe even more exciting consider adding Garam Marsala (A great dried spice mixture)

Dried fig & Goat Cheese sauce

½ cup dried figs diced small
4oz plane Goat Cheese
1 cup Port wine

In a small sauce pan on med to high heat , place port wine and reduce by half then add in dried diced figs and then crumble in Goat cheese. To finish the sauce let the mixture come together serve over sliced pork loin and enjoy.

Italian Sautéed Brussel Sprouts

Chef's great way to fool People into eating this not so favorite Vegetable.

2lb Brussel sprouts trimmed and cut in half
½ cup of Italian seasoned bread crumbs
2 cloves minced garlic
2 tablespoons grated parmesan
2 tablespoons olive oil

In a large pot of boiling salted water (3 tablespoons salt) place trimmed cut in half brussel sprouts, blanch for 1-2 min till just tender. Then drain, do not cool.  In large sauté pan heat over medium to high heat.  Add oil and garlic, sauté garlic 1 min add brussel sprouts combined with garlic 1-2 minutes then add bread crumbs stirring to prevent sticking for an additional 1 minute. Place in serving dish and sprinkle grated Parmesan and serve.   

Yankee Pot Roast Jardiniere
How can we not think of warm comfort foods in this cold time year? What better than Pot Roast! And only the BEST AT THAT!! “Poor Richard’s Recipe” It’s famous don’t you know!!

5-6lb “Chuck Roast”
1 cup chopped Onions
1 cup chopped Carrots
1cup chopped Celery
2 cups tomato juice
2 cups red wine
2 envelopes of onions soup mix
2 cloves of minced garlic
1 teaspoon nutmeg
½ cup dark brown sugar
¼ cup A-one steak sauce
Salt & Pepper to taste

Do not brown roast! Place meat in a heavy roasting pan. Mix all ingredients in a large bowl- pour over meat. Cover tightly with thick tinfoil. Place roast in preheated oven @ 350degrees. Cook approximately 1 hour per pound. Half way though cooking time, turn roast over. Re-cover tightly and continue cooking. When roast is fork tender remove and let rest. Thicken gravy with arrowroot or cornstarch. Left-over roast makes great sandwiches with a mixture of mayo a bit of horseradish. For a small family you can cut the recipe in half with a 3 lb roast.