Roast pork loin with sage crust & apple bra
4 Servings
Quantity | Ingredient | |
---|---|---|
1 | ounce | Fresh sage; woody stems re- moved, chopped (1/2 cup) |
2 | Cloves garlic; crushed (or3) | |
¼ | cup | Olive oil |
¼ | teaspoon | Black peppercorns; crushed |
2 | pounds | Pork loin, center-cut; boneless |
2 | cups | Veal stock; divided use* |
2 | mediums | Apples, tart; (Granny Smith or Braeburn) |
1 | tablespoon | Olive oil |
¼ | cup | Shallots; chopped |
1 | ounce | Fresh basil leaves; chopped (about 1/2 cup) |
¼ | 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, 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.
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 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.
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 1¾ 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