Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Roast Pork Loin

StarStarStarStarHalf star

Your rating

Recipe

 

Yield

4 servings

Prep

30 min

Cook

35 min

Ready

1 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 ounce sage
Camera
2 cloves garlic
crushed
Camera
¼ cup olive oil
Camera
¼ teaspoon black peppercorns
crushed
Camera
2 pounds pork loin
Camera
2 cups beef stock
prefer veal stock if possible
Camera
2 medium apples
Camera
1 tablespoon olive oil
Camera
¼ cup shallots
chopped
* Camera
1 ounce basil
chopped
Camera
¼ cup brandy
* Camera
1 tablespoon cornstarch
Camera

Ingredients

Amount Measure Ingredient Features
28.9 ml/g sage
Camera
2 cloves garlic
crushed
Camera
59 ml olive oil
Camera
1.3 ml black peppercorns
crushed
Camera
907.2 g pork loin
Camera
473 ml beef stock
prefer veal stock if possible
Camera
2 medium apples
Camera
15 ml olive oil
Camera
59 ml shallots
chopped
* Camera
28.9 ml/g basil
chopped
Camera
59 ml brandy
* Camera
15 ml cornstarch
Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 448g (15.8 oz)
Amount per Serving
Calories 82059% from fat
 % Daily Value *
Total Fat 53g 82%
Saturated Fat 16g 80%
Trans Fat 0g
Cholesterol 186mg 62%
Sodium 381mg 16%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 16%
Sugars g
Protein 133g
Vitamin A 17% Vitamin C 14%
Calcium 21% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe