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DIRECTIONS

Trim excess fat from the pork loin.
ombine the sage, pepper, and salt. Rub the mixture over the meat. Refrigerate overnight.
Dry the surface of the meat. In a braising pan, brown the meat well in oil. Remove the meat from the pan.
Add the onion and garlic to the pan. Brown lightly.
Add the chopped apple and sauté for a few minutes.
Return the meat to the pan. Add the apple juice and bring to a boil.
Cover and braise in a low oven (325°F or 160°C) for 45 to 60 minutes, until the meat is done.
Prepare the garnish: Peel and core the apples. Cut into thick wedges or rings. Sauté in butter over moderate heat until tender and lightly browned. Keep warm.
When the meat is done, remove it from the pan and keep it warm. Degrease the cooking liquid and reduce as necessary. Strain. There should be about 1 to 2 oz (30 to 60 ml) per portion. Adjust the seasoning of the sauce.
Slice the meat. Plate and garnish with apple slices. Serve with the sauce spooned over the meat or in a sauceboat.