*  Exported from  MasterCook II  *

          Roast Pork Loin With Sage Crust And Apple Brandy Sauce

Recipe By     : Chef Rene Bajeux of Bistrot Zinc/Cafe Zinc in Chicago
Serving Size  : 4    Preparation Time :0:00
Categories    : Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  c             Fresh sage --
                        - woody stems removed, chopped
   2      cl            Garlic -- up to 3, crushed
     1/4  c             Olive oil
     1/4  ts            Black peppercorns -- crushed
   2      lb            Pork loin --
                        - center-cut, boneless
   2      c             Veal stock -- divided use *
   2      md            Tart apples --
                        - Granny Smith or Braeburn
   1      tb            Olive oil
     1/4  c             Shallots -- chopped
     1/2  c             Fresh basil leaves -- chopped
     1/4  c             Calvados apple brandy **
   1      tb            Corn starch
                        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.

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 F
oven for 15 minutes. Lower oven temperature to 350 F and roast until
the internal temperature reaches 160 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.

Sauce:

Core apples, but do not peel them. Chop into 1" cubes. Heat 1 tb
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 corn starch in 2 tb 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.

Recipe FROM: Chicago Sun-Times, Sep 4, 1996


                   - - - - - - - - - - - - - - - - - -