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.

No additional tips available.

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

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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.

IRISH Roast Pork with Cider Cream Sauce

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