Irish Roast Pork With Cider Cream Sauce Recipe

Name: Irish Roast Pork With Cider Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 375u00b0F (190u00b0C) oven (or 350u00b0F/180u00b0C in convection oven) until meat thermometer inserted into centre registers 160u00b0F (71u00b0C), 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.

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 3 garlic cloves, minced, 1 tablespoon fresh sage, minced, 1 tablespoon fresh thyme, minced, and more.

Yes, Irish Roast Pork With Cider Cream Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Irish Roast Pork With Cider Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions