Roast Pork Loin With Sage Crust And Apple Brandy Sauce

* Exported from MasterCook II *

ROAST PORK LOIN WITH SAGE CRUST AND APPLE BRANDY SAUCE

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ounce Fresh sage -- woody stems re-
chopped (1/2 cup)
2 Cloves garlic -- crushed (or3)
1/4 cup Olive oil
1/4 teaspoon Black peppercorns -- crushed
2 pounds Pork loin, center-cut -- boneless
2 cups Veal stock -- divided use*
2 medium Apples, tart -- (Granny Smith
Braeburn)
1 tablespoon Olive oil
1/4 cup Shallots -- chopped
1 ounce Fresh basil leaves -- chopped
1/2 cup)
1/4 cup Calvados apple brandy**
1 tablespoon 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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