By David Harbilas
To me it takes little to make a great sauce, and this one is not much more than tomatoes and brandy.
In fact, the key ingredient is the time to allow the sauce to simmer and the flavors to combine.
A mild protein like pork is a perfect foil, thiough it would obviously go well with more assertive meats like steak, pheasant or even venison.
- 1 pork loin, about 1 pound
- 3 tablespoons dried thyme
- 3 tomatoes, rough chopped
- 1 cup brandy
- 1 cup chicken stock
- 1 stick of butter
- olive oil
- salt and pepper to taste
Preheat an oven to 350 degrees. Rub the pork with salt and pepper and olive oil. Place on a sheet pan and roast for 30-40 minutes, or until a thermometer inserted in the center registers to 160 degrees. Meanwhile, place the tomatoes in a saucepan with the brandy and cook over high heat until the juice is reduced by half, about 10 minutes.
Add the chicken stock and reduced the heat to medium and cook for another 30 minutes. Place the sauce in a blender and puree until smooth. Pass the sauce through a sieve into a saucepan and heat to a simmer. Slowly whisk in the sauce until fully incorporated and slightly thick. Slice the pork loin and serve with the sauce.