IRISH Roast Pork with Cider Cream Sauce
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Ingredients
| 2 tbsp. | vegetable oil (25 mL) | | 3 cloves | garlic, minced | | 1 tbsp. | each minced fresh sage and thyme (15 mL) (or 1/2 tsp. crumbled dried sage and thyme) | | 1 tsp. | salt (5 mL) | | 1/2 tsp. | pepper (2 mL) | | 1 | (3 lb.) pork loin centre roast 1 boneless, rolled and tied (about 1.5 kg) |
CIDER CREAM
| 2 tbsp. | butter (25 mL) | | 2 | Granny Smith apples, peeled, quartered and thinly sliced crosswise | | 1 | onion, diced | | 1 cup | alcoholic apple cider or | | 250 | mL) | | 1 cup | sodium-reduced chicken stock (250 mL) | | 3/4 cup | whipping cream (175 mL) | | 1 tbsp. | grainy mustard or | | 15 | mL) | | 1 tsp. | cornstarch (5 mL) |
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Instructions
In small bowl, mix oil, garlic, sage, thyme, salt and pepper; rub all over roast. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Place roast on rack in roasting pan. Roast in 375°F (190°C) oven (or 350°F/180°C in convection oven) until meat thermometer inserted into centre registers 160°F (71°C), about 1 hour and 30 minutes. Transfer to cutting board; tent with foil and let stand for 15 minutes before slicing.
Cider Cream: Meanwhile, skim fat from pan juices. Add butter and melt over medium heat; fry apples and onion, stirring often, for 5 minutes. Add cider and bring to boil, scraping up any brown bits. Stir in stock, cream and mustard; boil until reduced by half, about 8 minutes.
In small bowl, combine cornstarch with 1 tbsp (25 mL) cold water; whisk into sauce and cook, stirring, until thickened, about 1 minute. Serve with pork. Serves 8.
Canadian Living Magazine: March 2007
Author's Comments
A golden crust and apple-flavoured sauce add to this dish's appeal for entertaining. Choose a long, slender roast (rather than short and thick) because even though they cook in the same time, the slender one will be easier to slice and look more attractive on plates.