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Recipe: Irish Roast Pork with Cider Cream Sauce

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Joined: Dec 11, 2005

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Posted to Thread #10043 at 8:34 pm on Mar 12, 2008

IRISH Roast Pork with Cider Cream Sauce:

A golden crust and apple-flavoured sauce add to this dish's appeal for entertaining. Choose a long, slender roast (rather than short and thick) because even though they cook in the same time, the slender one will be easier to slice and look more attractive on plates.

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)

CIDER CREAM:

2 tbsp butter (25 mL)
2 Granny Smith apples, peeled, quartered and thinly sliced crosswise
1 onion, diced
1 cup alcoholic or nonalcoholic apple cider (250 mL)
1 cup sodium-reduced chicken stock (250 mL)
3/4 cup whipping cream (175 mL)
1 tbsp grainy or Dijon mustard (15 mL)
1 tsp cornstarch (5 mL)

In small bowl, mix oil, garlic, sage, 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 375F (190C) oven (or 350F/180C in convection oven) until meat thermometer inserted into centre registers 160F (71C), 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



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