Roast Pork Loin

• 1 ounce sage
• 2 cloves garlic crushed
• 1/4 cup olive oil
• 1/4 teaspoon black peppercorns crushed
• 2 pounds pork loin
• 2 cups beef stock prefer veal stock if possible
• 2 medium apples
• 1 tablespoon olive oil
• 1/4 cup shallots chopped
• 1 ounce basil chopped
• 1/4 cup brandy
• 1 tablespoon cornstarch

1. Combine sage, garlic, 1/4 cup olive oil and peppercorns.
2. Place pork loin in dish and pat sage-garlic mixture on all sides.
3. Cover and marinate in the refrigerator at least 8 hours or overnight.
4. Place pork on a rack in a roasting pan.
5. Roast in a preheated 450-degree oven for 15 minutes.
6. Lower oven temperature to 350F (180C) and roast until the internal temperature reaches 160 degrees, about 25 to 30 more minutes.
7. Transfer meat to a hot platter.
8. Cover with aluminum foil or place in a warm oven to keep warm.
9. Let meat rest for several minutes before slicing.
10. Meanwhile, add 1/4 cup of hot stock to pan.
11. With afork or a wooden spoon, scrape up browned bits from bottom of pan.
12. Skim off fat.
13. Pour drippings into a cup.
14. To make the sauce: Core apples, but do not peel them.
15. Chop into 1-inch cubes.
16. Heat 1 tablespoon olive oil in a medium saucepan.
17. Add shallots and saute over medium heat until lightly browned, about 3 to 5 minutes.
18. Add apples and basil, stirring to combine.
19. Add Calvados.
20. Raise heat to medium-high.
21. Stand back and ignite sauce with a long match.
22. Stir in pan drippings and remaining 1 3/4 cup veal stock; continue cooking over low heat for 15 minutes to reduce sauce.
23. Dissolve cornstarch in 2 tablespoons cold water and stir it into the pan.
24. Bring mixture to a full boil.
25. Cook, stirring often, until sauce thickens, about 1 minute.
26. Remove from heat.
27. Season with salt and pepper.

sage, garlic, olive oil, black, pork loin, beef stock, apples, olive oil, shallots, basil, brandy, cornstarch

Taken from recipeland.com/recipe/v/roast-pork-loin-46551 (may not work)