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.

No additional tips available.

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

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.

Irish Roast Pork With Cider Cream Sauce

How did you like this recipe?

Frequently Asked Questions