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Roast Pork Loin

 

26

Yield

4

servings

Prep

30

min

Cook

35

min

Ready

1

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

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

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

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Nutrition Facts

Serving Size 448g (15.8 oz)
Amount per Serving
Calories 82059% of calories 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?

 

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