Roast Pork Loin with Sage and Apples - Chef Michael Stephans, Chairman, Culinary Arts Program, Ivy Tech State College.

Pork is a versatile meat because it is complemented well by a wide variety of ingredients.  Here Chef Stephans has combined some savory and some sweet flavors in a delicious mix.  We recommend you try this recipe.  You won't be disappointed. 

Ingredients:

7 lb. pork loin, center cut, bone-in, chine bone removed
11 tsp salt 
1 tsp pepper
1 tsp sage
1 large onion, chopped
2 carrots, chopped
2 ribs celery, chopped
2 Granny Smith apples, peeled, cored and diced
1 qt. chicken, veal or pork stock.
3 oz. flour
4 Granny Smith Apples, peeled and sliced
2 oz. butter
21 tbsp sugar
1/2 tsp salt
Salt and pepper to taste

Preheat oven to 325 degrees.  Rub pork with salt pepper and sage.  Place pork, bone side down in a roasting pan and roast for 1 hour.  Place onion, carrot, celery and diced apples in bottom of pan and continue cooking until the meat reaches an internal temperature of 150 degrees.

Remove roast from pan and hold in a warm place.  Set roasting pan on a burner over medium heat and cook until moisture has evaporated and vegetables are well browned.  Drain off and reserve fat.  Deglaze roasting pan with stock and pour contents into saucepan. Skim well.

In a separate pan make a brown roux with the reserved fat and flour.  Then add the roux to the stock and simmer for 15 minutes.

While sauce is thickening, melt butter in a saute pan, add sliced apples and cook for 5 minutes.  Add sugar and continue cooking until apples are golden brown.

Cut port loin between bones and serve one chop along with 2 oz. of the sauce and garnish with sauteed apples.  Serves 6.

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