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 tbsp. vegetable oil (25 mL); 3 cloves garlic, minced; 1 tbsp. each minced fresh sage and thyme (15 mL) (or 1/2 tsp. crumbled dried sage and thyme); 1 tsp. salt (5 mL); 1/2 tsp. pepper (2 mL); 1 (3 lb.) pork loin centre roast 1 boneless, rolled and tied (about 1.5 kg); 2 tbsp. butter (25 mL); 2 Granny Smith apples, peeled, quartered and thinly sliced crosswise; 1 onion, diced; 1 cup alcoholic apple cider; 250 mL); 1 cup sodium-reduced chicken stock (250 mL); 3/4 cup whipping cream (175 mL); 1 tbsp. grainy mustard; 15 mL); 1 tsp. cornstarch (5 mL)

Servings: persons

2 tbsp. vegetable oil (25 mL)
3 cloves garlic, minced
1 tbsp. each minced fresh sage and thyme (15 mL) (or 1/2 tsp. crumbled dried sage and thyme)
1 tsp. salt (5 mL)
1/2 tsp. pepper (2 mL)
1 (3 lb.) pork loin centre roast 1 boneless, rolled and tied (about 1.5 kg)
2 tbsp. butter (25 mL)
2 Granny Smith apples, peeled, quartered and thinly sliced crosswise
1 onion, diced
1 cup alcoholic apple cider
250 mL)
1 cup sodium-reduced chicken stock (250 mL)
3/4 cup whipping cream (175 mL)
1 tbsp. grainy mustard
15 mL)
1 tsp. cornstarch (5 mL)

1
In small bowl, mix oil, garlic, sage, thyme, salt and pepper; rub all over roast.
2
Cover and refrigerate for 2 hours.
3
(Make-ahead: Refrigerate for up to 24 hours.)
4
Place roast on rack in roasting pan.
5
Roast in 375F (190C) oven (or 350F/180C in convection oven) until meat thermometer inserted into centre registers 160F (71C), about 1 hour and 30 minutes.
6
Transfer to cutting board; tent with foil and let stand for 15 minutes before slicing.
7
Cider Cream: Meanwhile, skim fat from pan juices.
8
Add butter and melt over medium heat; fry apples and onion, stirring often, for 5 minutes.
9
Add cider and bring to boil, scraping up any brown bits.
10
Stir in stock, cream and mustard; boil until reduced by half, about 8 minutes.
11
In small bowl, combine cornstarch with 1 tbsp (25 mL) cold water; whisk into sauce and cook, stirring, until thickened, about 1 minute.
12
Serve with pork.
13
Canadian Living Magazine: March 2007

512

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 tbsp. vegetable oil (25 mL), 3 cloves garlic, minced, 1 tbsp. each minced fresh sage and thyme (15 mL) (or 1/2 tsp. crumbled dried sage and thyme), 1 tsp. salt (5 mL), and more.

Yes, IRISH Roast Pork with Cider Cream Sauce falls under the Meat & Poultry 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