1. To prepare the lentils: In a medium skillet, heat 2 tablespoons of the olive oil over medium heat. Add the fennel, onion carrot and celery. Saute for 5 minutes, or until the onion is soft but not browned. Add the lentils, stirring to coat with the oil. Mix in the water, 1 1/2 teaspoons of the salt, and 1 1/2 teaspoons of pepper. Bring to a boil, reduce heat to simmer, partially cover, and cook for about 40 minutes, or until the lentils are tender and the liquid is absorbed.

2. In a skillet, cook the bacon until crisp. Drain on paper towels and set aside. Preheat the oven to 400° . In a medium saucepan, cook the wine over medium-low heat to reduce to 1/4 cup. Remove from the heat and whisk in 6 tablespoons of the olive oil, the vinegar, and the remaining 1/2 teaspoon of the salt, and 1/2 teaspoon of pepper. Pour the vinaigrette over the lentils and mix in the bacon. Taste and adjust the seasoning; set aside and keep warm.

3. In a large ovenproof skillet, heat the remaining 2 tablespoons olive oil. Place the pork in a hot skillet and brown well on all sides. Place the skillet in the oven and roast for 10 to 15 minutes, or until an instant-read thermometer inserted in the center of the meat registers 145° . Remove from the oven, cover loosely with aluminum foil, and let rest for 5 minutes. Cut the pork into 1/4-inch-thick slices. To serve, portion the marinated lentils onto each plate and top with 4 or 5 slices of pork.

Reprinted with permission from Wildwood; Cooking From the Source in the Pacific Northwest

Claire Archibald, Cafe Azul
SERVES 6 as an entre
PREPARATION TIME: 2 hours
SALSA PASILLA DE OAXACA:
1 1/2 pound tomatillos, remove husks and rinse
3 cloves garlic, toasted on a cast iron pan in
their skin until nut brown, then peel.
1 chile chipotle (Chipotle en adoboâ
found in a 7 oz. tin)
1/2 cup water
1/2 tsp salt

Put the tomatillos and water in a pot, bring to a boil, and then simmer on low for 15 minutes with the lid on the pot. Cool slightly, and blend until smooth with the garlic, chile and salt. Makes about 3 cups. Note: if you want a spicier sauce, add more chile chipotle and blend.

TEQUILA SOAKED PRUNES:
12 oz. pitted prunes.
10 oz. premium tequila

Quickly rinse the prunes and pack them in a quart jar. Cover with the tequila and let sit overnight; do not refrigerate. They can be kept for weeks, but best if preserved for at least two days.

BRINE FOR THE PORK:
3 to 3 1/2 pound Carlton Farms pork loin
1/2 gallon cold water
1/4 cup kosher salt
1/2 cup white sugar
1 Tbsp whole thyme
1 Tbsp whole oregano
1 Tbsp black peppercorns, cracked
1 tsp allspice berries, (whole)
1 tsp cloves (whole)

1. Mix all ingredients in a 1-gallon container. Submerge the pork loin in the brine and refrigerate for 24 hours. When finished brining the meat, remove from the brine and wipe off excess spices. Throw away the brine and spices. Trim the pork loin of fat and cut into 3/4-inch slices crossways. They should be about 4 oz. each, yielding about 12 boneless chopsâ 2 per portion.

2. To prepare and cook the loin chops: Poke a hole in the middle of each chop with a paring knife, and turn the blade to make a 1/2-inch hole in the middle. Push a tequila-soaked prune into the center of each chop. In a large saute pan, heat olive or canola oil to almost smoking, then sear the chops for approximately 4 minutes on each side, or until cooked through. If you are cooking 12 chops, saute in 2 batches of 6 each. Remove chops from the pan and place on warm plates. Heat the sauce in a saucepan and pour 1/2 cup of sauce over the cooked chops.

Serve with a combination of vegetables such as roasted yams, new potatoes, green beans, seared green onions, chayote squash, or any fresh seasonal vegetable you like.