Roast Pork Loin With Sage Crust And Apple Brandy Sauce
Recipe By : Chef Rene Bajeux of Bistrot Zinc/Cafe Zinc in Chicago
Serving Size : 4 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Fresh sage --
- woody stems removed, chopped
2 cl Garlic -- up to 3, crushed
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 Tart apples --
- Granny Smith or Braeburn
1 tb Olive oil
1/4 c Shallots -- chopped
1/2 c Fresh basil leaves -- chopped
1/4 c Calvados apple brandy **
1 tb Corn starch
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.
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.
Place pork on a rack in a roasting pan. Roast in a preheated 450°F
oven for 15 minutes. Lower oven temperature to 350°F and roast until
the internal temperature reaches 160°F, about 25 to 30 more minutes.
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.
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.
Sauce:
Core apples, but do not peel them. Chop into 1" cubes. Heat 1 tb
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 corn starch in 2 tb 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.
