Recipe by Olha
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.
- 29.58 ml vegetable oil
- 3 garlic cloves, minced
- 14.79 ml fresh sage, minced
- 14.79 ml fresh thyme, minced
- 4.92 ml salt
- 2.46 ml pepper
- 1360.77 g boneless center cut pork loin roast or 1360.77 g rolled boneless pork roast, tied
- 29.58 ml butter
- 2 granny smith apples, peeled, quartered and thinly sliced crosswise
- 1 onion, diced
- 236.59 ml apple cider or 236.59 ml nonalcoholic apple cider
- 236.59 ml reduced-sodium chicken broth
- 177.44 ml whipping cream
- 14.79 ml grainy mustard or 14.79 ml Dijon mustard
- 4.92 ml cornstarch
Directions See How It's Made
- 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.).
- 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.