| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicago | Pork | 4 | Servings |
INGREDIENTS
| 1 | oz | Fresh sage, woody stems re- |
| moved chopped 1/2 cup | ||
| 2 | Cloves garlic, crushed or3 | |
| 1/4 | c | Olive oil |
| 1/4 | t | Black peppercorns, crushed |
| 2 | lb | Pork loin, center-cut |
| boneless | ||
| 2 | c | Veal stock, divided use* |
| 2 | Apples, tart Granny Smith | |
| or Braeburn | ||
| 1 | T | Olive oil |
| 1/4 | c | Shallots, chopped |
| 1 | oz | Fresh basil leaves, chopped |
| about 1/2 cup | ||
| 1/4 | c | Calvados apple brandy** |
| 1 | T | Cornstarch |
| Salt & pepper to taste |
INSTRUCTIONS
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-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. 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. Source: Chef Rene Bajeux of Bistrot Zinc/Cafe Zinc in Chicago; printed in Chicago Sun-Times September 4, 1996 Posted to MM-Recipes Digest V3 #242 Date: Thu, 5 Sep 1996 02:18:43 +0000 From: Linda Place <[email protected]>
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Nutrition (calculated from recipe ingredients)
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Calories: 587
Calories From Fat: 251
Total Fat: 28.1g
Cholesterol: 211.1mg
Sodium: 163.8mg
Potassium: 1459.4mg
Carbohydrates: 7g
Fiber: 2.7g
Sugar: <1g
Protein: 73.6g