Roast Pork Loin
prefer veal stock if possible
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.
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.