Irish Roast Pork With Cider Cream Sauce - cooking recipe

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 (3 lb) rolled boneless pork roast, tied
CIDER CREAM
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

Preparation

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.).
Place roast on rack in roasting pan. Roast in 375\u00b0F (190\u00b0C) oven (or 350\u00b0F/180\u00b0C in convection oven) until meat thermometer inserted into centre registers 160\u00b0F (71\u00b0C), 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.