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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: March 2007
Ingredients
Cider Cream:
Method
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.
Nutritional facts Per serving: about
- Sodium 493 mg
- Protein 34 g
- Calories 397.0
- Total fat 23 g
- Cholesterol 128 mg
- Saturated fat 10 g
- Total carbohydrate 11 g
%RDI
- Iron 11.0
- Folate 4.0
- Calcium 6.0
- Vitamin A 10.0
- Vitamin C 5.0
