Preheat oven to 375 degrees and grease a casserole dish
Make 1/2-inch slits in pork roast using a sharp knife. Place half of the chopped garlic into the slits in pork roast.
Place mushrooms (whole or cut them in half) in the bottom of the prepared casserole dish. Sprinkle parsley, thyme, salt, and pepper over mushrooms; and add the remaining garlic over mushrooms.
Heat olive oil in a large skillet over medium-high heat; place pork in hot skillet and cook, turning, until lightly browned on all sides, about 5 minutes. Transfer pork to the casserole dish (on top of mushrooms). Add salt to taste (only a little since the broth has salt).
Stir white wine and chicken stock together in a cup; pour into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Pour wine mixture over pork.
In a skillet, brown pork in butter. Transfer meat to a shallow baking dish. Sprinkle with salt and pepper; set aside. In the pan drippings, saute the onion and mushrooms until tender. Combine flour and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Pour over meat. Cover and bake at 325° for approximately 1 hour to 1 hour 15 minutes .
Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops until well browned.
In a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.
Sprinkle roast with salt and pepper. In a large nonstick skillet, brown roast in oil on all sides. Place in a shallow roasting pan coated with cooking spray. Arrange the apples, onions and garlic around roast; sprinkle with rosemary.
Bake, uncovered, at 350° for 60 to 75 minutes or until a thermometer reads 145°, turning the apples, onions and garlic once.
Place the salt and sugar in a medium-size metal or glass heat-proof baking dish
Add boiling water and stir to dissolve the ingredients
Stir in ice cubes to cool the brine
Add tenderloins and let them marinate, covered, for 30 minutes in the refrigerator
In a small bowl, stir together the peach preserves, rosemary, and mustard. Set aside 1/2 cup
Remove the meat from the brine and rinse it thoroughly. Pat it dry with paper towels and season it with pepper
Place both tenderloins on the grill and cook them turning occasionally, until their internal temperature reaches 145 degrees (about 20 minutes). About 5 to 8 minutes before the meat is done, brush on the peach-mustard glaze. Transfer the tenderloins to a cutting board, cover them with foil, and let them rest for 5 minutes. Serve them with the reserved glaze. Serves 6.
For brine, in large bowl dissolve salt and sugar in 8 cups cold water. Transfer pork to brine, making sure it is fully submerged, cover and refrigerate overnight, or up to 2 days
Remove loin from brine and blot dry with paper towels. In a nonstick skillet heat oil then brown roast on all sides, about 10 minutes. Set aside for 5 to 30 minutes to cool slightly
In food processor puree uncooked bacon to a smooth paste. Transfer half the bacon to bowl. Stir in apricot preserves, chopped garlic, and 2 tsp of the chopped rosemary
Place cooled pork loin on waxed paper. Spread thinly with bacon mixture. In separate bowl mix bread crumbs, remaining rosemary, parsley, melted butter, and 1/2 tsp each salt and black pepper. Toss well to mix. Press crumb mixture onto roast (except ends), applying enough pressure for the crumbs to adhere
Position over rack in lowest position; preheat oven to 425 degrees. Transfer roast to wire rack in foil-lined baking dish. Roast for 45 minutes or until a thermometer registers 145 degrees. (If crust begins to brown too deeply, tent with foil). Remove roast from oven, tent with foil, and allow to rest for 15 minutes in warm place.
Makes 6 servings plus leftovers
Use the remaining bacon to make appetizers. Spread on baguette slices and broil until golden. (the amount of bacon is necessary for blades to process).