Recipe - Roast Pork Loin With Sage Crust And Apple Brandy Sauce

1 ounce Fresh sage; woody stems re
moved, chopped (One half cup)
2 Cloves garlic; crushed (or3)
One fourth cup Olive oil
One fourth teaspoon Black peppercorns; crushed
2 pound Pork loin, centercut;
boneless
2 cup Veal stock; divided use*
2 md Apples, tart; (Granny Smith
or Braeburn)
1 tablespoon Olive oil
One fourth cup Shallots; chopped
1 ounce Fresh basil leaves; chopped
(about One half cup)
One fourth cup Calvados apple brandy**
1 tablespoon Cornstarch
Salt & pepper to taste

* 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, One fourth cup olive oil and peppercorns in a
shallow glass or other nonmetal dish. Place pork loin in dish and pat
sagegarlic 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
450degree 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 One fourth 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
1inch 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 mediumhigh. Stand back and ignite sauce with a long
match. (Or pour Calvados into a heatsafe ladle and ignite, then pour
into pan.) Stir in pan drippings and remaining 1 Three fourths 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 SunTimes September 4, 1996
Posted to MMRecipes Digest V3 #242

Date: Thu, 5 Sep 1996 02:18:43 +0000

From: Linda Place placel@worldnet.att.net