Part 4/7:

To make the sauce, first drain the fat from the pan. Add a teaspoon of olive oil, followed by minced garlic and chopped shallots. Sauté until they are caramelized, deglazing the pan to unlock the flavors that have built up from cooking the pork.

Once the garlic starts to change color, pour in some Calvados, a type of apple brandy. Be ready—it can cause a flair-up! Reduce the alcohol for enhanced flavor, then add a touch of chicken stock to the mix. Let the sauce boil for about two minutes, reducing it down by half to intensify the flavors.

Next, incorporate some cream for richness, bringing it to a boil until you achieve a café au lait color. Stir in a teaspoon each of Dijon and grain mustard, which will enhance the sauce's depth and perfection.