Roast Pork Loin with Sage Crust and Apple Brandy Sauce
| Yield: | 4 Servings |
| Categories: | Pork |
| 1 | oz | Fresh sage; woody stems re- moved, chopped (1/2 cup) |
| 2 | Cloves garlic; crushed (or3) | |
| 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 | Apples, tart; (Granny Smith or Braeburn) |
| 1 | tb | Olive oil |
| 1/4 | c | Shallots; chopped |
| 1 | oz | Fresh basil leaves; chopped (about 1/2 cup) |
| 1/4 | c | Calvados apple brandy** |
| 1 | tb | Cornstarch |
| Salt & pepper to taste |
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