Herb Crusted Pork Loin With Brandy Apple Cream Sauce

Herb Crusted Pork Loin With Brandy Apple Cream Sauce
3 pounds boneless pork loin, trimmed
1/4 cup Dijon mustard
Salt and pepper
2 cups herbed croutons
2 sprigs thyme
1 sprig rosemary
1 sprig sage
2 tablespoons butter
2 red apples, thinly sliced, skin on
1/2 cup brown sugar
1/3 cup tablespoons brandy
2 cups heavy cream
1 bunch parsley, chopped
Preheat oven to 325 degrees.
Clean the pork of all fat, including the side chain. Rub pork with mustard to coat. Season with salt and pepper.
In food processor place the croutons and the thyme, rosemary and sage. Process until ground. Bread the pork loin with this mixture, covering evenly.
Place meat on sprayed cookie sheet. Cover with foil. Bake for 25 minutes. Check temperature with meat thermometer. Rotate sheet 90 degrees and continue cooking until temperature is about 140 degrees. Remove foil and continue cooking until internal temperature is 155 degrees. Remove from oven and let rest to lock in juices.
For the sauce: Melt butter in shallow saucepan. When butter is hot add sliced apples and saute until apples turn caramel color. Add brown sugar and stir. Apples and sugar will brown quickly. Add brandy and flambe. Add heavy cream and reduce. When sauce is finished add 2 tablespoons chopped parsley.
With a sharp knife, slice meat about 1/2 inch thick. Place three to four pieces on each plate and spoon sauce over, making sure to include apple slices on each serving. Sprinkle with more parsley.
Serves four.
Chef Carol Buckantz, Wyndham Drake Hotel, Oak Brook