Important update: The link to the original recipe is no longer available. I found another which I *think* is the same or close. Here it is:
Pork Loin in Cognac Sauce
I have a tendency to not actually follow recipes very closely but I stuck pretty close on this one. I didn’t have any fresh sage or rosemary, however, so I substituted ground sage and dried rosemary. I have no doubt fresh would have been much better and I’ll definitely try this again when I can obtain fresh herbs.
The recipe calls for an optional cornstarch slurry to thicken the sauce but I didn’t find that necessary. Otherwise, I followed the recipe as directed.
It was easy to prepare and we liked it quite well. As I said, I’m sure it would have been better with fresh herbs but even with dried it was very good. I will say, however, that if you don’t ever drink Cognac I’m not sure I think this would be worth purchasing a bottle for. Cognac isn’t cheap!
White wine makes a very nice cream sauce and while it wouldn’t be the same as the Cognac sauce, it would still be a tasty dish.
Pork Loin in Cognac Sauce is a keeper. It would be a nice, rather easy company meal. As shown in the photos above, I served it with homemade mashed potatoes (with a bit of the sauce on top), veggies and a salad.