Roast Pork Loin with Sage Crust and Apple Brandy Sauce
- 1 ounce sage woody stems removed, chopped (1/2 cup)
- 2 to 3 each garlic cloves crushed
- 1/4 cup olive oil
- 1/4 teaspoon black peppercorns crushed
- 2 pounds pork loin center-cut, boneless
- 2 cups beef stock divided use, prefer veal stock if possible
- 2 medium apples, granny smith
- 1 tablespoon olive oil
- 1/4 cup shallots chopped
- 1 ounce basil chopped (1/2 cup)
- 1/4 cup calvados (apple brandy)
- 1 tablespoon cornstarch
- 1 x salt
- 1 x black pepper
- Defatted chicken stock or chicken broth may be substituted for the veal stock.
- Frozen concentrated stock, which need not be defatted, is sold at some specialty markets.
- Brandy or Armagnac may be substituted for the Calvados.
- Combine sage, garlic, 1/4 cup olive oil and peppercorns in a shallow glass or other non-metal dish.
- Place pork loin in dish and pat sage-garlic mixture on all sides.
- Cover and marinate in the refrigerator at least 8 hours or overnight.
- Place pork on a rack in a roasting pan.
- Roast in a preheated 450 degree F oven for 15 minutes.
- Lower oven temperature to 350F (180C) F and roast until the internal temperature reaches 160 degrees F, about 25 to 30 more minutes.
- Transfer meat to a hot platter.
- Cover with aluminum foil or place in a warm oven to keep warm.
- Let meat rest for several minutes before slicing.
- Meanwhile, add 1/4 cup of hot stock to pan.
- With a fork or a wooden spoon, scrape up browned bits from bottom of pan.
- Skim off fat.
- Pour drippings into a cup.
- To make the sauce: Core apples, but do not peel them.
- Chop into 1-inch cubes.
- Heat 1 tablespoon olive oil in a medium saucepan.
- Add shallots and saute over medium heat until lightly browned, about 3 to 5 minutes.
- Add apples and basil, stirring to combine.
- Add Calvados.
- Raise heat to medium-high.
- Stand back and ignite sauce with a long match.
- (Or pour Calvados into a heat-safe ladle and ignite, then pour into pan.)
- Stir in pan drippings and remaining 1 3/4 cup veal stock; continue cooking over low heat for 15 minutes to reduce sauce.
- Dissolve cornstarch in 2 tablespoons cold water and stir it into the pan.
- Bring mixture to a full boil.
- Cook, stirring often, until sauce thickens, about 1 minute.
- Remove from heat.
- Season with salt and pepper.
- Serve immediately alongside pork.
sage, garlic, olive oil, black, pork loin center, beef stock, apples, olive oil, shallots, basil, calvados, cornstarch, salt, black pepper
Taken from recipeland.com/recipe/v/roast-pork-loin-sage-crust-appl-33320 (may not work)