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1
Defatted chicken stock or chicken broth may be substituted for the veal stock.
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2
Frozen concentrated stock, which need not be defatted, is sold at some specialty markets.
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3
Brandy or Armagnac may be substituted for the Calvados.
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4
Combine sage, garlic, 1/4 cup olive oil and peppercorns in a shallow glass or other non-metal dish.
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5
Place pork loin in dish and pat sage-garlic mixture on all sides.
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6
Cover and marinate in the refrigerator at least 8 hours or overnight.
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7
Place pork on a rack in a roasting pan.
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8
Roast in a preheated 450 degree F oven for 15 minutes.
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9
Lower oven temperature to 350F (180C) F and roast until the internal temperature reaches 160 degrees F, about 25 to 30 more minutes.
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10
Transfer meat to a hot platter.
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11
Cover with aluminum foil or place in a warm oven to keep warm.
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12
Let meat rest for several minutes before slicing.
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13
Meanwhile, add 1/4 cup of hot stock to pan.
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14
With a fork or a wooden spoon, scrape up browned bits from bottom of pan.
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15
Skim off fat.
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16
Pour drippings into a cup.
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17
To make the sauce: Core apples, but do not peel them.
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18
Chop into 1-inch cubes.
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19
Heat 1 tablespoon olive oil in a medium saucepan.
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20
Add shallots and saute over medium heat until lightly browned, about 3 to 5 minutes.
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21
Add apples and basil, stirring to combine.
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22
Add Calvados.
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23
Raise heat to medium-high.
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24
Stand back and ignite sauce with a long match.
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25
(Or pour Calvados into a heat-safe ladle and ignite, then pour into pan.)
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26
Stir in pan drippings and remaining 1 3/4 cup veal stock; continue cooking over low heat for 15 minutes to reduce sauce.
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27
Dissolve cornstarch in 2 tablespoons cold water and stir it into the pan.
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28
Bring mixture to a full boil.
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29
Cook, stirring often, until sauce thickens, about 1 minute.
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30
Remove from heat.
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31
Season with salt and pepper.
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32
Serve immediately alongside pork.
