Yield: 4 Servings
|1 ounce||Fresh sage; woody stems re- moved, chopped (1/2 cup)|
|2 \N||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**|
|\N \N||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