IRISH Roast Pork with Cider Cream Sauce

• 2 tbsp. vegetable oil (25 mL)
• 3 cloves garlic, minced
• 1 tbsp. each minced fresh sage and thyme (15 mL) (or 1/2 tsp. crumbled dried sage and thyme)
• 1 tsp. salt (5 mL)
• 1/2 tsp. pepper (2 mL)
• 1 (3 lb.) pork loin centre roast 1 boneless, rolled and tied (about 1.5 kg)
• 2 tbsp. butter (25 mL)
• 2 Granny Smith apples, peeled, quartered and thinly sliced crosswise
• 1 onion, diced
• 1 cup alcoholic apple cider
• 250 mL)
• 1 cup sodium-reduced chicken stock (250 mL)
• 3/4 cup whipping cream (175 mL)
• 1 tbsp. grainy mustard
• 15 mL)
• 1 tsp. cornstarch (5 mL)

1. In small bowl, mix oil, garlic, sage, thyme, salt and pepper; rub all over roast.
2. Cover and refrigerate for 2 hours.
3. (Make-ahead: Refrigerate for up to 24 hours.)
4. Place roast on rack in roasting pan.
5. Roast in 375F (190C) oven (or 350F/180C in convection oven) until meat thermometer inserted into centre registers 160F (71C), about 1 hour and 30 minutes.
6. Transfer to cutting board; tent with foil and let stand for 15 minutes before slicing.
7. Cider Cream: Meanwhile, skim fat from pan juices.
8. Add butter and melt over medium heat; fry apples and onion, stirring often, for 5 minutes.
9. Add cider and bring to boil, scraping up any brown bits.
10. Stir in stock, cream and mustard; boil until reduced by half, about 8 minutes.
11. In small bowl, combine cornstarch with 1 tbsp (25 mL) cold water; whisk into sauce and cook, stirring, until thickened, about 1 minute.
12. Serve with pork.
13. Serves 8.
14. Canadian Living Magazine: March 2007

vegetable oil, garlic, sage, salt, pepper, pork loin centre roast, butter, apples, onion, apple cider, chicken, whipping cream, grainy mustard, cornstarch

Taken from www.foodgeeks.com/recipes/21354 (may not work)