Every now and then it just feels good to make a roast, surround it with a luscious sauce and serve it on the good dishes. There's no time like the present.
Roast pork loin with pears and shiitake mushrooms
Brine: 1 to 2 hours
Cook: 50 minutes
Note: If dried pears are not available, try substituting dried apples, dried cherries or dried apricots.
Salt and pepper brine (see recipe below)
1 boneless pork loin roast, 2 1/2 - 3 pounds
1 container (4 ounces) fresh shiitake mushrooms, stems discarded
1/2 cup finely chopped smoked ham, preferably applewood or cherry smoked
2 gloves garlic, finely chopped
1/3 cup finely chopped dried pears
1/4 cup chopped green onions or garlic chives
1/4 cup plus 2 tablespoons soy sauce
1/4 cup fine dry bread crumbs
2 tablespoons olive oil
2 tablespoons mirin or dry white wine