Roast Pork Loin With Sage Crust And Apple Bra

* Exported from MasterCook *

ROAST PORK LOIN WITH SAGE CRUST AND APPLE BRA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pork

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

* 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 isn't 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



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