Pork Loin, Chanterelles, Asian Pears, Red Quinoa, and Pecans

In a sauté pan over medium-low flame, heat olive oil and sweat shallots until translucent. Add quinoa and toast lightly. Pour in 3 cups chicken stock and simmer 15 to 20 minutes, stirring occasionally. When quinoa is almost fully tender, remove from heat.

In a sauté pan over medium-high flame, heat oil and sauté chanterelles until tender and remove from pan. In the same pan, add butter and pear slices. Brown pear on both sides. Add honey and cook until very hot. Add chicken stock and return chanterelles to pan. Stir to combine and season with salt and pepper.

Heat oven to 350°F. In a sauté pan over high flame, heat a splash of canola oil until very hot. Season pork liberally with salt and pepper. Sear pork on all sides and finish cooking in oven, 3 to 5 minutes. Remove from oven and rest. In a small saucepan over medium flame, heat oil and sweat shallots until translucent. Add 4 cups Quinoa and chicken stock; stir to thoroughly combine. In center of plate, spoon a mound of Quinoa. Cut pork loin into thick slices and arrange around Quinoa. Place Sautéed Chanterelles and Asian Pear between Quinoa and pork. Drizzle pan jus on top and around pork. Garnish with pecans.