Farmers Daughter Herbs

Roasted Pork Loin in Apple Sage Broth

by Bill Oblock

Roasted Pork Loin

1 Pork Loin ( excessive fat removed )
Broth: 2 C Chicken stock
2 C red wine vinegar
1 C olive oil
1/4 C garlic puree
 12 sage leaves
2 T rosemary (fresh)
2 T thyme (fresh)
3 apples (tart)
1 oz/person blue cheese (saga)
1 / person Fettuccine pasta


Trim loin and place in foil lined hotel pan.Slice apples;  place around loin. Spread garlic and herbs over fat side of loin. Bake 15 minutes at 400°.  Mix liquids and pour over loin. Reduce temperature to 350° and cook 30 minutes to an internal of 155°. Strain broth. Slice pork and place on top of pasta and cheese. Spoon broth over.