Roasted Pork Loin with Onions
When buying pork, look for meat that's pink with a thin layer of fat on top...

1 boneless center-cut pork loin roast (2 pounds)
kosher salt and ground pepper
3 tsp. Dijon-type mustard
1 1/2 Tbls. plain breadcrumbs
1 lb. frozen pearl onions, thawed
1 Tbls. olive oil

Preheat oven to 450°. Rub pork with salt, pepper and 2 teaspoons mustard. On a plate, season breadcrumbs with salt and pepper. Coat top and sides of roast with breadcrumbs, leaving ends uncoated.

In a 9-by13-inch roasting pan, toss onions with the oil; season with salt and pepper. Place pork in center of pan/ roast 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 an instant-read thermometer inserted into thickest part of meat registers 140°, 10 to 15 minutes more. Remove pork and onions from pan; let meat rest 20 minutes before slicing.

While meat is resting, add 1/2 cup water and remaining teaspoon mustard to pan. Cook over medium heat, scraping up browned bits. Stir until sauce is fully blended, 3 to 5 minutes; serve with pork and onions. Serves 4

Cake:
1 cup unbleached all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup mild-flavored (light) molasses
1/4 cup sour cream
1/4 cup (1/2 stick) unsalted butter, melted
1/4 cup (packed) golden brown sugar
2 Tbls. finely chopped crystallized ginger
1 large egg
1 Tbls. grated peeled fresh ginger
1/2 tsp. grated lemon peel

Pears:
4 large pears (about 2 lbs.), peeled, halved, cored, each half cut into 4 wedges
2 Tbls. fresh lemon juice
1/4 cup (1/2 stick) unsalted butter
1/2 cup golden brown sugar
1/2 cup whipping cream
1/4 cup water
1 Tbls. brandy

Preheat oven to 350°. Butter and flour 8x8x2-inch baking pan. Whisk first 3 ingredients in medium bowl. Whisk all remaining ingredients in large bowl until smooth. Add flour mixture and stir until just blended. Spread batter evenly in pan.

Bake cake until tester inserted into center comes out clean, about 20 minutes. Cool in pan 5 minutes. Turn out onto rack; cool completely. (Can be made 1 day ahead. Wrap and store at room temperature.)

Combine pears and lemon juice in large bowl; toss. Melt butter in heavy large nonstick skillet over medium-high heat. Add pears to skillet, arranging in single layer. Saut? 1 minute; sprinkle with sugar. Shake skillet to loosen pears and cook until sugar melts and pears are tender, turning occasionally, about 4 minutes. Using slotted spoon, transfer pears to plate. Boil sugar mixture in skillet until thick and bubbling, about 3 minutes. Remove from heat. Add cream and 1/4 cup water, then Brandy. Return skillet to medium-high heat; cook until sauce thickens and is reduced to 3/4 cup, stirring occasionally, about 3 minutes. (Pears and sauce can be made 2 hours ahead. Let stand separately at room temperature.)

Cut cake into squares. Place 1 square on each plate. Add pears to sauce in skillet. Cook over medium heat until warmed through, about 5 minutes. Spoon pears and sauce over cake. Serves 8-10

1/4 cup walnuts or pecans
1 tsp. extra-virgin olive oil
1 shallot, minced
2 ripe but firm pears, cored and cut into 1/4-inch dice
6 Tbls. cider vinegar
3 Tbls. honey
4 whole cloves
1/4 cup golden raisins

Preheat oven to 375°. Spread nuts in a single layer on a small-rimmed baking sheet, and toast until fragrant and browned, 7 to 9 minutes. Remove from heat; let cool and roughly chop. Set aside.

Heat oil in a small saucepan over medium heat. Add shallot and saut? until softened, about 2 minutes. Add pears, vinegar, honey and cloves. Bring to a boil, reduce heat and cook until pears are tender, 4 to 5 minutes. Discard cloves, and stir in raisins and reserved nuts. Remove from heat. Serve warm or at room temperature. Serves 4.