olga_d_ont
Well-known member
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 375°F (190°C) oven (or 350°F/180°C in convection oven) until meat thermometer inserted into centre registers 160°F (71°C), 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
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 375°F (190°C) oven (or 350°F/180°C in convection oven) until meat thermometer inserted into centre registers 160°F (71°C), 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