Roast Pork Loin with Sage Crust & Apple Brandy Sauce
Submitted by nestlie
Sage-crusted roast pork loin marinated overnight with garlic and peppercorns, served with a flambeed Calvados apple brandy sauce made from pan drippings and Granny Smith apples.
YIELD
4 servingsPREP
20 minCOOK
1 hrsREADY
9 hrsThis is a dinner party centerpiece. A boneless pork loin rubbed down with fresh sage, crushed garlic, olive oil, and cracked peppercorns, marinated overnight, then roasted until the crust is fragrant and the interior hits a juicy 160°F (71°C). The apple brandy sauce built from the pan drippings ties it all together.
The two-temperature roast is smart technique. Fifteen minutes at high heat sears the sage crust and locks in color, then the temperature drops for a gentler finish that cooks the center evenly without drying out the edges.
The sauce is the real showpiece. Granny Smith apples sauteed with shallots and basil, then flambeed with Calvados (stand back when you light it). The flames burn off the raw alcohol and leave behind a concentrated apple brandy flavor. Pan drippings and stock reduce down, cornstarch thickens it into a glossy, pourable sauce.
Chef Tips
- Marinate at least 8 hours. The sage and garlic need overnight to penetrate the meat. A quick rub won’t have the same depth.
- Rest the meat before slicing. Cover with foil and let it sit for several minutes. Cutting too soon lets all the juices run out onto the cutting board.
- Deglaze the roasting pan with hot stock immediately after removing the pork. Those browned bits on the bottom are concentrated flavor for your sauce.
- Flambe safely. Use a long match or pour the Calvados into a heat-safe ladle to ignite it away from the pan, then add it. Keep your face and hands clear.
Variations
- Brandy substitute: Regular brandy or Armagnac works in place of Calvados, as the recipe notes.
- Chicken stock swap: If veal stock isn’t available, defatted chicken broth is a fine stand-in.
- Pear version: Swap the Granny Smiths for firm Bosc pears for a milder, sweeter sauce.
Ingredients
Directions
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, ¼ 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 350℉ (180℃) 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 ¼ 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 sauté 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 ¾ 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.
Comments
