Irish Roast Pork With Cider Cream Sauce

• 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 (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

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 375u0b0F (190u0b0C) oven (or 350u0b0F/180u0b0C in convection oven) until meat thermometer inserted into centre registers 160u0b0F (71u0b0C), 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.

vegetable oil, garlic, fresh sage, fresh thyme, salt, pepper, center, cream, butter, granny smith apples, onion, apple cider, chicken broth, whipping cream, grainy mustard, cornstarch

Taken from www.food.com/recipe/irish-roast-pork-with-cider-cream-sauce-291845 (may not work)