Irish Roast Pork With Cider Cream Sauce |
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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 8 |
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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. Ingredients:
2 tablespoons vegetable oil |
3 garlic cloves, minced |
1 tablespoon fresh sage, minced |
1 tablespoon fresh thyme, minced |
1 teaspoon salt |
1/2 teaspoon pepper |
1 (3 lb) boneless center cut pork loin roast or 1 (3 lb) rolled boneless pork roast, tied |
2 tablespoons butter |
2 granny smith apples, peeled, quartered and thinly sliced crosswise |
1 onion, diced |
1 cup apple cider or 1 cup nonalcoholic apple cider |
1 cup reduced-sodium chicken broth |
3/4 cup whipping cream |
1 tablespoon grainy mustard or 1 tablespoon dijon mustard |
1 teaspoon cornstarch |
Directions:
1. In small bowl, mix oil, garlic, sage, thyme, or 1/2 tsp crumbled dried sage and thyme) salt and pepper; rub all over roast. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.).
2. 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.
3. 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.
4. 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.
5. Canadian Living Magazine: March 2007.
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