Try this Roast Pork Loin with Sage Crust and Apple Brandy Sauce recipe, or contribute your own.
Suggest a better description* 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (359g) | ||
Recipe Makes: 4 | ||
|
||
Calories: 458 | ||
Calories from Fat: 177 (39%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 19.7g | 26 % | |
Saturated Fat 6.1g | 30 % | |
Monounsaturated Fat 9.6g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 145.2mg | 45 % | |
Sodium 157mg | 5 % | |
Potassium 1086.2mg | 29 % | |
Total Carbohydrate 21.9g | 6 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 16.7g | ||
Protein 48.5g | 69 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 458
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.