Ingredients
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2 tablespoons vegetable oil
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3 garlic cloves, minced
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1 tablespoon fresh sage, minced
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1 tablespoon fresh thyme, minced
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1 teaspoon salt
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1/2 teaspoon pepper
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1 (3 lb) boneless center cut pork loin roast or 1 (3 lb) rolled boneless pork roast, tied
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2 tablespoons butter
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2 granny smith apples, peeled, quartered and thinly sliced crosswise
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1 onion, diced
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1 cup apple cider or 1 cup nonalcoholic apple cider
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1 cup reduced-sodium chicken broth
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3/4 cup whipping cream
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1 tablespoon grainy mustard or 1 tablespoon Dijon mustard
Instructions
- 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.