| Ingredients | Weight | Measure | | Pork loin, boneless | 3-4 lbs. | | | Salt | | as needed | | White pepper | | As needed | | Garlic cloves, crushed | | 6 | | Olive oil | | 1 Tbsp. | | Wild Mushroom Pasta | | | | Brandy | | 4 oz | | Oyster mushroom, cleaned and chopped | | 12 oz | | Shiitake mushrooms, cleaned and chopped | | 6 oz | | Red bell peppers, julienned | | 3 | | Yellow bell peppers, julienned | | 3 | | Angel hair pasta | | 24 oz | | Olive oil | | 4 oz | | Sautéed Pears with Anisette | | | | Olive oil | | 1 Tbsp. | | Anisette | | 1 Cup | | Fresh ginger, grated | | 4 Tbsp. | | Shallots, chopped | | 3 oz | | Bartlett pears, cored and chopped | | 4 | | Chicken stock | | 1 cup | | Heavy cream | | 2 cups | | Method of preparation | | Season surface of roast with salt, pepper and garlic. Heat olive oil in large sauté pan and brown all surfaces of roast. Remove to shallow roasting pan and finish in a 350 degree F. oven to medium doneness (about 45 minutes), to an internal temperature of 155 degrees F. | | Wild Mushroom Pasta | | Deglaze skillet used to brown roast with brandy, add mushrooms and bell peppers, sauté until vegetables are wilted. Stir in cooked and drained pasta; toss with olive oil. Keep warm. | | Sautéed Pears with Anisette | | Heat olive oil in medium saucepan; stir in anisette, ginger, shallots and pears; sauté until tender. Remove pears and keep warm. Meanwhile, deglaze pan with chicken stock and heavy cream; reduce to a sauce-like consistency. |
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