| 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 |
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 |
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.
1. 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.
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 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.
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 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 <placel@worldnet.att.net>
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