Roast Pork Loin with Sage Crust and Apple Brandy Sauce - sage

Method

• 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.
• Brandy or Armagnac may be substituted for the Calvados.
• 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.
• Place pork on a rack in a roasting pan.
• Roast in a preheated 450 degree F oven for 15 minutes.
• Lower oven temperature to 350F (180C) F and roast until the internal temperature reaches 160 degrees F, 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 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.
• 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.