Part 4/7:

Crafting the Sauce

Exiting the stage, the next move is to create a rich sauce that will elevate the pork's flavor profile. Begin the sauce by draining the pan and adding a teaspoon of oil, minced garlic, and chopped shallots. Sauté until the shallots become translucent.

A crucial step is deglazing the pan, which involves adding Calvados—a type of apple brandy—while tilting the pan to ignite the alcohol, a theatrical touch that adds depth to the sauce. Ensure the alcohol burns off completely for optimal flavor.