Roast Pork Loin with Apple Brandy and Whole-Grain Mustard Sauce

By sadams1001

At a glance, this recipe calls for a time commitment. The pork is infused with flavor from garlic, sage, and bay leaves that are wrapped around it, so it has to marinate for at least four hours. Fortunately, it can marinate overnight and the actual cooking time is relatively short.

Ingredients

• 1 (3 1/2-pould) center-cut boneless pork loin
• 3 cloves garlic, cut in slivers
• 1 tablespoon chopped fresh sage
• 2 teaspoons chopped fresh sage
• 2 teaspoons cracked black pepper
• 2 teaspoons kosher salt
• 2 bay leaves, crumbled
• 2 tablespoons extra virgin olive oil
• 1/2 large yellow onion, chopped
• 1 large carot, peeled and chopped
• 1 large stalk celery, chopped
• 2 to3 pork bones
• 1/2 cup apple brandy or Calvados
• 1 1/2 cups brown chicken stock (see recipe)
• 1 tablespoon whole-grain mustard

Details

Servings 4

Preparation

Step 1

Set the pork loin on a piece of plastic wrap and sprinkle all sides with the garlic, sage, pepper, salt, and bay leaves. Wrap tightly in the plastic wrap and refrigerate for at least 4 hours and up to 24 hours.

Preheat the oven to 450 degrees.

Heat a large ovenproof skillet over high heat. Add the olive oil. Wipe off the herbs and garlic from the pork and add to the skillet. Cook for 1 to 2 minutes, until browned. Turn the pork and add the onion, carrot, celery, and pork bones to the pan. Cook for 2 to 3 minutes, until the meat and vegetables are lightly browned. Bake for 30 minutes, until the roast feels firm to the touch and the internal temperature reaches 145 degrees, turning a few times to cook evenly.

Transfer the pork to a cutting board. discard any oil in the skillet and return the vegetables to the stove over high heat. Add the brandy and cook for 2 to 3 minutes, until the liquid almost evaporates entirely. scrape the bottom of the pan with a spoon to loosen any stuck bits of meat and vegetables. Add the stock and cook for 3 to 5 minutes, until reduced by half. Strain the liquid into a small saucepan, add any juices from the pork that have collected on the plate, and whisk in the mustard. Cut the pork loin into thin slices, arrange on a plate, and spoon the mustard sauce over the pork.