Roast Pork Loin
Submitted by smullins
Roast pork loin marinates overnight in sage, garlic, olive oil, and cracked pepper, then roasts to a juicy 160°F (71°C). Served with a flamed Calvados apple pan sauce built on the drippings.
YIELD
4 servingsPREP
30 minCOOK
35 minREADY
1 hrsRoast pork loin with a flamed Calvados apple sauce is classic bistro cooking done in a home kitchen. The overnight sage-garlic-pepper marinade is what separates this from a plain roast. Twelve-plus hours in that fragrant olive oil paste drives herb flavor deep into the meat so every slice tastes seasoned from the inside out.
The roast itself uses the high-low method. Fifteen minutes at 450°F (230°C) to build a dark sear on the exterior, then down to 350°F (175°C) to finish the interior gently until it hits 160°F (71°C). Rest the loin under foil before slicing, always. Cut it hot and all the juice ends up on the cutting board.
The sauce is where this recipe earns its dinner-party stripes. Cubes of unpeeled apple and shallots get a quick saute in olive oil, then Calvados goes in and gets flamed to burn off the alcohol and leave behind that deep apple brandy aroma. Veal stock (if you’ve got it) plus the skimmed pan drippings build the body.
A cornstarch slurry thickens the sauce just enough to coat the meat. Basil in an apple sauce sounds odd on paper but tastes bright and unexpected against the richness.
Pro Tips
- Use a digital probe thermometer. 160°F (71°C) is the sweet spot for modern pork; any hotter and the loin turns chalky.
- Pull the pork at 155°F (68°C). Carryover cooking brings it up the final five degrees while it rests.
- When flaming the Calvados, turn off the hood fan and keep a lid nearby in case the flames climb higher than expected.
- Sharp knife, against the grain, thin slices. Roast pork showcases its texture or fights you, depending on how you cut it.
Variations
- Swap Calvados for regular apple brandy or even a splash of dry white wine if that’s what you have.
- Use pears and rosemary in place of apples and basil for a different autumnal angle.
- Add a spoonful of Dijon mustard to the pan sauce at the end for sharper depth.
Ingredients
Directions
Combine sage, garlic, ¼ cup olive oil and peppercorns.
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-degree oven for 15 minutes.
Lower oven temperature to 350℉ (180℃) and roast until the internal temperature reaches 160 degrees, 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 ¼ cup of hot stock to pan. With afork or a wooden spoon, scrape up browned bits from bottom of pan.
Skim off fat. Pour drippings into a cup.
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 sauté 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.
Stir in pan drippings and remaining 1 ¾ 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.
Comments
