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1
Mix sugar, salt, and herbs in dry stainless steel bowl.
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2
Rub pork loin with olive oil and garlic, then massage the brown sugar and herb mixture into the meat.
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3
Let the pork loin marinate overnight in the refrigerator.
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4
Preheat the oven to 300 degrees F.
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5
Remove pork from the refrigerator and coat it with the excess marinade in the bottom of the pan.
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6
Transfer to the oven and cook until the internal temperature measures 145 degrees F on a meat thermometer.
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7
Remove from heat and let rest, tented with foil, for 20 minutes; the internal temperature should rise to about 150 degrees F.
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8
While pork is roasting, make Mushroom Ragout Sauce.
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9
When ready to serve, slice pork as desired.
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10
For each serving, spoon 1/2 cup mashed potatoes in center of plate and sprinkle with candied pecans.
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11
Arrange pork on top of mashed potatoes and spoon 1/2 cup Mushroom Ragout onto each plate.
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12
Garnish with blue cheese crumbles and fresh mint and serve.
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13
2 tablespoons diced pancetta
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14
1 tablespoon olive oil
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15
1/4 cup julienned yellow onions
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16
1/2 tablespoon chopped shallots
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17
1 teaspoon minced garlic
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18
1 teaspoon lemon zest
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19
1/4-pound portobello mushrooms, chopped
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20
1/4-pound oyster mushrooms, torn by hand
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21
1/2 teaspoon Worcestershire sauce
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22
1 cup chicken demi-glace
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23
1/2 teaspoon chopped fresh rosemary leaves
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24
1 tablespoon diced Roma tomatoes
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25
1 tablespoon whole butter
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26
Render the pancetta in a braiser over medium heat until crisp.
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27
Add the olive oil, onions, and shallots.
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28
Cook until onions are starting to caramelize, and then add garlic and lemon zest and cook for a moment to release aromas.
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29
Add in mushrooms and saute until they break down, release their moisture, and liquid evaporates.
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30
Add Worcestershire and demi-glace.
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31
Stir in rosemary, tomatoes, and butter until incorporated.
