Review
Fall into Cooking Featured Recipe: Roasted Pork Loin with Wild Mushrooms, Garlic, and Sage Pan Jus from Eric Ripert’s Avec Eric
This recipe was inspired by my visit to Tuscany and the flavors of the autumn season that were so prevalent while I was there. Searing the pork loin to lock in the juices keeps the meat moist, and the rich pan sauce is made using the drippings from the roasted pork along with the earthy mushrooms. I like to put the garlic cloves in the pan with their skins still on so they sort of roast inside their case; the result is tender roasted garlic. --Eric Ripert
