- 8
Ingredients
- MEAT:
- 7 lb. boneless loin of pork
- 1 T. cracked black pepper
- MARINADE:
- 1 T. honey
- 1 T. fresh sage leaves,minced
- 1 T. fresh rosemary, minced
- 3 cloves garlic, minced
- 1 tsp. juniper berries, crushed
- 1 T. cracked black pepper
- SAUCE:
- 1.5 oz. Jus de Poulet Lie Gold
- 6 oz. water
- 1 tsp. dried crushed or 1 T. fresh sage minced
- 1 tsp. dried crushed or 1 T. fresh rosemary, minced
- 1 tsp. freshly ground black pepper
- 3 T. heavy cream, light cream or half & half
- 8 oz. apple chutney
- 2 T. Calvados or Apple Schnapps
Preparation
Step 1
FOR THE MARINADE:
1. Combine all ingredients in a bowl; mix well. Trim any excess fat or silver skin from pork loin. Place pork loin in a plastic sealable bag; pour in marinade. Place marinating pork in refrigerator and marinate for at least 2 hours, up to 8 hours.
FOR THE MEAT:
2. Preheat oven to 350°F.
3. Remove pork loin from marinade; discard marinade. Sprinkle cracked pepper all over tenderloin. Place meat on a rack in a shallow pan. Pour enough water in bottom of pan to 1/2 inch depth and roast for approximately 1 to 1 1/2 hours or until level of doneness is achieved using a thermometer (170°F).
FOR THE SAUCE:
4. In a saute pan on medium heat, add Jus de Poulet Lie Gold and water. Whisk until completely dissolved. Bring to a slow simmer. Add cream or half & half, sage, rosemary and black pepper and whisk. Add apple chutney and simmer for about 1 additional minute. Reduce heat and keep warm. Just before serving, increase heat, add Calvados or Apple Schnapps, bring to a simmer and whisk.
PRESENTATION:
5. Remove roast pork from pan, slice into thin slices. Place 3-5 slices on each plate and spoon sauce over slices. Garnish with additional apple chutney, sage, and rosemary leaves.