Roast Loin of Pork with Applejack Brandy Sauce
|Pork loin||4 Pound, trimmed off fat and bone|
|Peeled cored and sliced apples||1 Cup (16 tbs)|
|Coarsely chopped walnuts||1|
|Clarified butter/Vegetable oil||1 Tablespoon|
|Celery stalks||3 , sliced|
|Carrot||1 , sliced|
|Onion||1 , coarsely diced|
|Shallot||1 , finely diced|
|Fresh thyme sprig||1|
|Garlic||2 Clove (10 gm), minced|
|Black peppercorns||6 , crushed|
|Raisins||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm), peeled and crushed|
|Black peppercorns||8 , crushed|
|Apple||1 , cored and chopped|
|Applejack brandy/Calvados||1⁄4 Cup (4 tbs)|
|Brown sauce||2 Cup (32 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Apple||1 (Sliced For Garnish)|
1)Preheat oven to 500 degrees.
2)Pick a knife sharpener and poke through the loin,carving a hole through the centre.
3)Now widen the hole to 1 inch in diameter.
4)Pick apples,raisins and walnuts and stuff the hole.Use equal portions of each ingredient.
5)Once the loin is stuffed, rub the exterior with garlic,salt, and pepper.
6)Bake this at 225 degrees until the temperature of the meat is 165 on the thermometer.
7)Now make the sauce, by choosing a saucepan and coating the bottom with clarified butter or vegetable oil.
8)Add the celery,carrot,onion and shallots.Brown them well.
9)Sprinkle seasoning and toss in the apples.
10)Saute for 3 minutes,and pour the brandy.Reduce it on heat by half.
11)Now pour brown sauce,boil it until reduced by half.
12)Now strain sauce,pour back into the pan and add melted butter slowly.
13)Add salt and pepper to taste
14)Pour the sauce on a plate,add 2 slices of the pork loin.Garnish with apple slices.