Mindblown: a blog about philosophy.

1 (4 pound) boneless pork loin roast1/4 cup Dijon mustard2 tablespoons packed brown sugar1 1/2 cups apple juice, divided1 cup pitted prunes1 cup dried apricots3/4 cup red wine1/4 cup packed brown sugar1/8 teaspoon ground cloves2 teaspoons cornstarch

12 boneless pork loin chops, 3/4 inch thick2 cups bread crumbs2 tablespoons grated Parmesan cheese1 tablespoon dried parsley flakes1 teaspoon salt1/2 teaspoon freshly ground pepper1/2 pound butter2 cloves garlic, minced1 cup dry white wine (optional)1 pound mushrooms, sliced1 tablespoon cornstarch2 tablespoons waterolive oil as needed

4 pounds dark meat chicken pieces1 tablespoon vegetable oil5 cloves crushed garlic1/2 cup all-purpose flour1 teaspoon poultry seasoning3 (4 ounce) links sweet Italian sausage, sliced1 cup chopped onion3 carrots, sliced1/2 pound fresh mushrooms, sliced1/2 teaspoon dried rosemary1 cup red wine1 (14.5 ounce) can whole peeled tomatoessalt and pepper to taste

1/4 cup butter1 pound portobello mushrooms, diced1 1/2 cups port wine2 cups heavy cream1/4 cup chopped fresh basil