Roast Pork Loin with Sage Crust and Apple Brandy Sauce

Roast Pork Loin with Sage Crust and Apple Brandy Sauce Ingredients

1 oz Fresh sage; woody stems re-	1 tb Olive oil
2 Cloves garlic; crushed (or3)	1/4 c Shallots; chopped
1/4 c Olive oil	1 oz Fresh basil leaves; chopped
1/4 ts Black peppercorns; crushed	1/4 c Calvados apple brandy**
2 lb Pork loin, center-cut;	1 tb Cornstarch
2 c Veal stock; divided use*	Salt & pepper to taste
2 md Apples, tart; (Granny Smith

Instructions for Roast Pork Loin with Sage Crust and Apple Brandy Sauce

* 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. "Perfect Addition" is a line of frozen concentrated stock bases. It has just introduced a veal stock, which isnt yet in full distribution. **Brandy or Armagnac may be substituted for the Calvados. 1. 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. 2. Place pork on a rack in a roasting pan. Roast in a preheated 450-degree oven for 15 minutes. Lower oven temperature to 350 degrees and roast until the internal temperature reaches 160 degrees, about 25 to 30 more minutes. 3. 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. 4. 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. 5. 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. Source: Chef Rene Bajeux of Bistrot Zinc/Cafe Zinc in Chicago; printed in Chicago Sun-Times September 4, 1996 Posted to MM-Recipes Digest V3 #242 Date: Thu, 5 Sep 1996 02:18:43 +0000 From: Linda Place

Main Ingredient: PorkCuisine: Uncategorized

More like this...

Roast Loin of Pork with Sage, Onion, Potato And Apple Stuff

Roast Pork Loin with Roasted Apple Compote

Herb Roasted Loin of Pork with Spiced Apple Sauce, Red Cabb

Apple and Cornbread-Stuffed Pork Loin with Roasted Apple Gravy

Roast Pork Loin in Horseradish Crust

Ingredient Insight - look inside this recipe

Basil	Brandy	Cornstarch	Garlic
Granny Smith	Olive Oil	Peppercorn	Pork
Sage	Shallot	Veal

Pork Corn Apple Basil Garlic Olive oil Pork Loin Shallot

for flavor and categorization

Recent searches:   yema   brulees   chicken -garlic   mushroom wine white chicken cornfed   gravy steak cube   haggis neeps   tomato mozarella salad   soup cream chicken   mayo   cheese-stuffed chicken breast   vegatarian dishes   all-purpose flour chicken breast onion   figs   whole grain pasta   broccoli olive oil garlic   tomato zucchini beans   crab stuffed bell peppers   salad potato kfc   party meatballs   pork meals