Ginger Pork with Anisette
Ingredients:
3-4 pounds boneless pork loin
Salt, as needed
White pepper as needed
6 garlic cloves, crushed
1 tbsp olive oil
Wild Mushroom Pasta (recipe follows)
Sautéed Pears with Anisette (recipe follows)
Preparation:
Season surfaces 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 degrees 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 4 ounces of brandy, add 12 ounces
cleaned and chopped oyster mushrooms, 6 ounces cleaned and chopped
shiitake mushrooms, 3 EACH cleaned and julienne red and yellow bell peppers,
sauté until vegetables are wilted.
Stir in 24 oz. cooked and drained angel hair pasta; toss with 4 tbsp olive oil. Keep
warm.
Sautéed Pears with Anisette:
Heat 1 tbsp olive oil in medium saucepan; stir in 1 cup anisette, 4 tbsp grated
fresh ginger, 3 ounces chopped shallots and 4 cored and sliced Bartlett pears;
sauté until tender.
Remove pears and keep warm.
Meanwhile, deglaze pan with 1 cup chicken stock and 2 cups heavy cream;
reduce to sauce-like consistency.
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