Brining a pork loin before roasting it greatly reduces the risk of winding up with dry, chewy meat. For an impressive-looking dish, wrap the pork loin around a stuffing made with ham and shiitake mushrooms, and braise pears alongside to later reduce for a flavorful sauce.
A key advantage of making this French pear and almond tart is the pleasure of eating it warm out of the oven, says David Lebovitz. He combines poached pears, almond paste and a jar of quick-candied sour cherries on a buttery pastry shell in this recipe.
Poached, roasted or sauteed, juicy pears are now in season and can perk up an otherwise weary winter meal. In this recipe for chicken pastilla, pears are caramelized in a saute pan with onions for the sauce.