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Ingredients

• Brine & Pork
• 1/2 ounce dried porcini mushrooms
• 4 cloves garlic, thinly sliced
• 1 teaspoon freshly ground pepper
• 20 fresh sage leaves, divided
• 1 cup boiling water
• 1 cup room-temperature water
• 3 tablespoons kosher salt
• 2 tablespoons brown sugar
• 2 cups ice cubes
• 1 1/2 pounds boneless pork loin, trimmed and cut into 1 1/2-inch cubes
• Basting Oil, Kebabs & Bruschetta
• 1/2 cup extra-virgin olive oil
• 16 cremini or white mushroom caps (2-inch diameter)
• 1 medium red onion, cut into 1-inch chunks
• Pinch of salt, plus 1/4 teaspoon, divided
• 1/4 teaspoon freshly ground pepper
• 3 slices crusty whole-wheat bread, cut in half

Description

Pork Spedini With Mushrooms & Bruschetta - The Huffington Post

Kitchen Daily