Roast Pork Loin With Sage Crust And Apple
Ingredients
1 ounce(s) fresh sage; woody stems removed, chopped (1/2 C.)
2 cloves garlic; crushed (or3)
1/4 C. olive oil
1/4 tsp. black peppercorns; crushed
2 pound pork loin, center-cut boneless
2 C. veal stock; divided use
2 medium apples, tart; (granny smith or brae burn)
1 Tbsp. olive oil
1/4 C. shallots; chopped
1 ounce(s) fresh basil leaves; chopped (about 1/2 C.)
1/4 C. calvados apple brandy
1 Tbsp. cornstarch
salt and pepper to taste
Cooking Instructions
Combine sage, garlic, 1/4 C. olive oil and peppercorns in a shallow glass or other nonmetal 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 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. 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 1/4 C. 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 C.. To make the sauce: Core apples, but do not peel them. Chop into 1-inch cubes. Heat 1 Tbls. 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 3/4 C. veal stock; continue cooking over low heat for 15 minutes to reduce sauce. Dissolve cornstarch in 2 Tbls. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)