| 1 | * defatted chicken stock or chicken broth may be substituted for the veal stock. |
| 2 | Frozen concentrated stock, which need not be defatted, is sold at some specialty markets. |
| 3 | "perfect addition" is a line of frozen concentrated stock bases. |
| 4 | It has just introduced a veal stock, which isn"t yet in full distribution. |
| 5 | **brandy or armagnac may be substituted for the calvados. |
| 6 | Combine sage, garlic, ?cup olive oil and peppercorns in a shallow glass or other non-metal dish. |
| 7 | Place pork loin in dish and pat sage-garlic mixture on all sides. |
| 8 | Cover and marinate in the refrigerator at least 8 hours or overnight. |
| 9 | Place pork on a rack in a roasting pan. |
| 10 | Roast in a preheated 450°F oven for 15 minutes. |
| 11 | Lower oven temperature to 350 degrees and roast until the internal temperature reaches 160 degrees, about 25 to 30 more minutes. |
| 12 | Transfer meat to a hot platter. |
| 13 | Cover with aluminum foil or place in a warm oven to keep warm. |
| 14 | Let meat rest for several minutes before slicing. |
| 15 | Meanwhile, add ?cup of hot stock to pan. |
| 16 | With a fork or a wooden spoon, scrape up browned bits from bottom of pan. |
| 17 | Skim off fat. |
| 18 | Pour drippings into a cup. |
| 19 | To make the sauce: core apples, but do not peel them. |
| 20 | Chop into 1-inch cubes. |
| 21 | Heat 1 tablespoon olive oil in a medium saucepan. |
| 22 | Add shallots and saute over medium heat until lightly browned, about 3 to 5 minutes. |
| 23 | Add apples and basil, stirring to combine. |
| 24 | Add calvados. |
| 25 | Raise heat to medium-high. |
| 26 | Stand back and ignite sauce with a long match. |
| 27 | (or pour calvados into a heat-safe ladle and ignite, then pour into pan). |
| 28 | Stir in pan drippings and remaining 1 ?cup veal stock; continue cooking over low heat for 15 minutes to reduce sauce. |
| 29 | Dissolve cornstarch in 2 tablespoons cold water and stir it into the pan. |
| 30 | Bring mixture to a full boil. |
| 31 | Cook, stirring often, until sauce thickens, about 1 minute. |
| 32 | Remove from heat. |
| 33 | Season with salt and pepper. |
| 34 | Serve immediately alongside pork. |
