Irish Roast Pork With Cider Cream Sauce
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.
Steps
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.
Place roast on rack in roasting pan.
Roast in 375f oven until meat thermometer inserted into centre registers 160f , 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 cold water.
Whisk into sauce and cook , stirring , until thickened , about 1 minute.
Serve with pork.
Serves 8.
Canadian living magazine: march 2007.
Ingredients
vegetable oil, garlic cloves, fresh sage, fresh thyme, salt, pepper, boneless center cut pork loin roast, butter, granny smith apples, onion, apple cider, reduced-sodium chicken broth, whipping cream, grainy mustard, cornstarch