Tested till perfect Roast Pork with Cider Cream Sauce

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.

By The Canadian Living Test Ktichen

Source: Canadian Living Magazine: March 2007

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 2 tbsp 2tbspvegetable oil
  • 3 3cloves garlic, minced
  • 1 tbsp 1tbspminced fresh sage
  • 1 tbsp 1tbspthyme
  • 1 tsp 1tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 1pork loin centre roast bonelesspork loin centre roasts boneless, rolled and tied

Cider Cream

  • 2 tbsp 2tbspbutter
  • 2 2Granny Smith appleGranny Smith apples, peeled, quartered and thinly sliced crosswise
  • 1 1oniononions, diced
  • 1 cup 1cupalcoholic or nonalcoholic apple cider
  • 1 cup 1cupsodium-reduced chicken stock
  • 3/4 cup 3/4cupwhipping cream
  • 1 tbsp 1tbspgrainy mustard or Dijon mustard
  • 1 tsp 1tspcornstarch
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

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 Information Per serving: about

cal 397 pro 34g total fat 23g sat. fat 10g
carb 11g fibre 1g chol 128mg sodium 493mg

% RDI:

calcium 6 iron 11 vit A 10 vit C 5
folate 4
All rights reserved. Transcontinental Media G.P. © 2014