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    You are in: Home / Recipes / Irish Roast Pork With Cider Cream Sauce Recipe
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    Irish Roast Pork With Cider Cream Sauce

    Irish Roast Pork With Cider Cream Sauce. Photo by Chef PotPie

    1/4 Photos of Irish Roast Pork With Cider Cream Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 25 mins

    25 mins

    2 hrs

    Olha's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    CIDER CREAM

    Directions:

    1. 1
      In small bowl, mix oil, garlic, sage, thyme, or 1/2 tsp crumbled dried sage and thyme) salt and pepper; rub all over roast. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.).
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Canadian Living Magazine: March 2007.

    Ratings & Reviews:

    • on February 04, 2013

      55

      We really enjoyed this!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 23, 2009

      55

      This was dee-lish! I used Johnny's seasoning salt on the roast and instead of slicing the apples I diced them and the onions to the same size. I used fat free half-and-half, and because it has a tendency to break at a simmer, I added about 1/4 cup canned evaporated milk to make a more silky sauce. I used cooking spray rather than the 2 tablespoons of oil to save on fat, and I added some seasoned salt to the sauce. Served with a green salad and Israeli couscous that also had lentils and orzo in it I got from Trader Joes. What a fantastic meal! We will make this again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 17, 2009

      55

      Outstanding! We thoroughly enjoyed it. Loved the savory with the touch of sweet from the apples. I made as recommended with one exception, I used 1/4 C of Calvados instead of apple cider. I knew this would work because I make a similar Wolfgang Puck recipe w/ this liquor. I did bump up the oven temperature to 375° because it was taking a bit too long (over 60 mins). I served with a green salad, the gravy over Spaetzle and a side of buttered peas. This seasoned pork roast could stand alone w/o the gravy. Just delightful!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Irish Roast Pork With Cider Cream Sauce

    Serving Size: 1 (323 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 525.5
     
    Calories from Fat 348
    66%
    Total Fat 38.7 g
    59%
    Saturated Fat 15.7 g
    78%
    Cholesterol 140.2 mg
    46%
    Sodium 422.1 mg
    17%
    Total Carbohydrate 8.2 g
    2%
    Dietary Fiber 1.2 g
    5%
    Sugars 4.3 g
    17%
    Protein 35.3 g
    70%

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