Roast pork loin with sage crust & apple bra
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Roast pork loin with sage crust & apple bra
  Roast    Pork    Crust    Apple  
Last updated 6/12/2012 1:20:36 AM. Recipe ID 52424. Report a problem with this recipe.
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      Title: Roast pork loin with sage crust & apple bra
 Categories: Pork
      Yield: 4 Servings
      1 oz Fresh sage; woody stems re-
           -moved, chopped (1/2 cup)
      2    Cloves garlic; crushed (or3)
    1/4 c  Olive oil
    1/4 ts Black peppercorns; crushed
      2 lb Pork loin, center-cut;
      2 c  Veal stock; divided use*
      2 md Apples, tart; (Granny Smith
           -or Braeburn)
      1 tb Olive oil
    1/4 c  Shallots; chopped
      1 oz Fresh basil leaves; chopped
           -(about 1/2 cup)
    1/4 c  Calvados apple brandy**
      1 tb 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, 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
  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.

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Recipe ID 52424 (Apr 03, 2005)

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