Irish 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.

• Ready In: 2 hrs 25 mins
• Serves: 8

Ingredients

• 2  tablespoons  vegetable oil
• 3  garlic cloves, minced
• 1  tablespoon fresh sage, minced
• 1  tablespoon fresh thyme, minced
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1 (3 lb)  boneless center cut pork loin roast or 1 (3 lb)  rolled boneless pork roast, tied

• CIDER CREAM

• 2  tablespoons butter
• 2  granny smith apples, peeled, quartered and thinly sliced crosswise
• 1  onion, diced
• 1  cup apple cider or 1  cup  nonalcoholic apple cider
• 1  cup reduced-sodium chicken broth
• 3⁄4 cup  whipping cream
• 1  tablespoon grainy mustard or 1  tablespoon Dijon mustard
• 1  teaspoon cornstarch

Directions

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. 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. 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. 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. Canadian Living Magazine: March 2007.