Roast Pork with Cider and Honey

By Susur Lee, chef and owner of Susur

46 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	407407 cal
pro	33 g33g pro
total fat	18 g18g total fat
sat. fat	5 g5g sat. fat
carb	30 g30g carb
fibre	2 g2g fibre
chol	88 mg88mg chol
sodium	361 mg361mg sodium
% RDI:	-
calcium	77 calcium
iron	1414 iron
vit C	1313 vit C
folate	1010 folate

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Searing the pork before roasting ensures a golden brown crust. Cipolline onions are small, flat Mediterranean onions found in many supermarkets and Italian markets. You can replace them with 13 small onions, chopping one and roasting the rest.

Ingredients

20 cipolline onions 20 20cipolline onioncipolline onions
2 cloves garlic , minced2 2cloves garlic, minced
3/4 cup apple cider 3/4 3/4cup cupapple cider or apple juice
1/3 cup Dijon mustard 1/3 1/3cup cupDijon mustard
1/4 cup liquid honey 1/4 1/4cup cupliquid honey
3 tbsp extra virgin olive oil 3 3tbsp tbspextra virgin olive oil or vegetable oil
1/4 tsp ground cardamom 1/4 1/4tsp tspground cardamom or nutmeg
1 pork loin centre roast boneless 1 1pork loin centre roast bonelesspork loin centre roasts boneless
1/4 tsp salt 1/4 1/4tsp tspsalt
1/2 cup 5% cream 1/2 1/2cup cup5% cream

Preparation

Peel onions. Finely chop 2 and place in large bowl. Add garlic, cider, mustard, honey, 2 tbsp (25 mL) of the oil and cardamom; whisk to blend. Add pork, turning to coat. Cover and refrigerate for 4 hours, turning occasionally. (Make-ahead: Refrigerate for up to 24 hours.)

In separate bowl, toss remaining onions and oil and salt ; set aside.

Transfer pork to large ovenproof skillet, brushing off any onion; cover and refrigerate marinade. Brown pork over medium-high heat, turning 3 times, about 5 minutes.

Nestle whole onions around pork; roast in 350°F (180°C) oven, stirring onions occasionally, until thermometer inserted into centre of pork registers 160°F (71°C), about 50 minutes.

Transfer onions to bowl; keep warm. Place pork on cutting board; tent with foil and let stand for 10 minutes before slicing.

Strain reserved marinade into same skillet. Whisk in cream and bring to boil over medium-high heat; boil, whisking, until reduced to 1 cup (250 mL), about 5 minutes.

Arrange pork and onions on platter; drizzle with sauce. Pass extra sauce.

Source : Canadian Living Magazine: June 2006