1 oz fresh sage, woody stems re- moved, ch
2 cloves garlic, crushed (or3)
1/4 cup olive oil
1/4 tsp black peppercorns, crushed
2 lb pork loin, center-cut, boneless
2 cup veal stock, divided use*
2 medium apples, tart, (granny smith or braeburn
1 tbsp olive oil
1/4 cup shallots, chopped
1 oz fresh basil leaves, chopped (about 1/2 cup)
1/4 cup calvados apple brandy**
1 tbsp cornstarch
1 salt & pepper to taste
A Recipe for
Roast Pork Loin With Sage Crust & Apple Bra
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* 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. "Perfect Addition" is a line of
frozen concentrated stock bases. It has just introduced a veal stock,
which isn't yet in full distribution.
**Brandy or Armagnac may be substituted for the Calvados.
1. Combine sage, garlic, 1/4 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.
2. Place pork on a rack in a roasting pan. Roast in a preheated
450-degree oven for 15 minutes. Lower oven temperature to 350 degrees
and roast until the internal temperature reaches 160 degrees, about
25 to
30 more minutes.
3. 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.
4. Meanwhile, add 1/4 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.
5. 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 saute 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 3/4 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.
Source: Chef Rene Bajeux of Bistrot Zinc/Cafe Zinc in Chicago;
printed in Chicago Sun-Times September 4, 1996
Serves: 4
Roast Pork Loin With Sage Crust & Apple Bra Recipe brought to you by Recipes To-Go