Roast Pork Loin

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.