Ingredients

• 2/3 cup light brown sugar
• 1/4 cup seasoning salt
• 2 tablespoons chopped fresh rosemary leaves
• 1 tablespoon chopped fresh sage leaves
• 1 whole pork loin chop, excess fat removed
• 1/4 cup olive oil
• 1/4 cup minced fresh garlic
• 4 to 8 rib pork loin
• 2 cups Mushroom Ragout Sauce, recipe follows
• 2 cups mashed potatoes (your favorite recipe)
• 2 tablespoons candied pecans
• 1 tablespoon blue cheese crumbles, for garnish
• 1 teaspoon chopped fresh mint leaves, for garnish

Directions

Mushroom Ragout Sauce:

2 tablespoons diced pancetta

1 tablespoon olive oil

1/4 cup julienned yellow onions

1/2 tablespoon chopped shallots

1 teaspoon minced garlic

1 teaspoon lemon zest

1/4-pound portobello mushrooms, chopped

1/4-pound oyster mushrooms, torn by hand

1/2 teaspoon Worcestershire sauce

1 cup chicken demi-glace

1/2 teaspoon chopped fresh rosemary leaves

1 tablespoon diced Roma tomatoes

1 tablespoon whole butter

Render the pancetta in a braiser over medium heat until crisp. Add the olive oil, onions, and shallots. Cook until onions are starting to caramelize, and then add garlic and lemon zest and cook for a moment to release aromas. Add in mushrooms and saute until they break down, release their moisture, and liquid evaporates. Add Worcestershire and demi-glace. Stir in rosemary, tomatoes, and butter until incorporated.