Roast Pork Loin with Sage Crust & Apple Brandy Sauce
Yield
4 servingsPrep
20 minCook
1 hrsReady
9 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | ounce |
sage
woody stems removed, chopped (1/2 cup) |
|
| 2 to 3 | each |
garlic cloves
crushed |
|
| ¼ | cup |
olive oil
|
|
| ¼ | teaspoon |
black peppercorns
crushed |
|
| 2 | pounds |
pork loin
center-cut, boneless |
|
| 2 | cups |
beef stock
divided use, prefer veal stock if possible |
|
| 2 | medium |
Granny Smith apples
|
|
| 1 | tablespoon |
olive oil
|
|
| ¼ | cup |
shallots
chopped |
*
|
| 1 | ounce |
basil
chopped (1/2 cup) |
|
| ¼ | cup |
calvados (apple brandy)
|
*
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28.9 | ml/g |
sage
woody stems removed, chopped (1/2 cup) |
|
|
garlic cloves
crushed |
|
||
| 59 | ml |
olive oil
|
|
| 1.3 | ml |
black peppercorns
crushed |
|
| 907.2 | g |
pork loin
center-cut, boneless |
|
| 473 | ml |
beef stock
divided use, prefer veal stock if possible |
|
| 2 | medium |
Granny Smith apples
|
|
| 15 | ml |
olive oil
|
|
| 59 | ml |
shallots
chopped |
*
|
| 28.9 | ml/g |
basil
chopped (1/2 cup) |
|
| 59 | ml |
calvados (apple brandy)
|
*
|
| 15 | ml |
cornstarch
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
Defatted chicken stock or chicken broth may be substituted for the veal stock.
Frozen concentrated stock, which need not be defatted, is sold at some specialty markets.
Brandy or Armagnac may be substituted for the Calvados.
Combine sage, garlic, ¼ cup olive oil and peppercorns in a shallow glass or other non-metal dish.
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 F oven for 15 minutes.
Lower oven temperature to 350℉ (180℃) F and roast until the internal temperature reaches 160 degrees F, 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 a fork 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. (Or pour Calvados into a heat-safe ladle and ignite, then pour into pan.) 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.
Serve immediately alongside pork.
