Roast Pork with Cider Cream Sauce
- 2 tbsp (30 mL) vegetable oil
- 3 cloves garlic, minced
- 1 tbsp (15 mL) minced fresh sage
- 1 tbsp (15 mL) thyme
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) pepper
- 1 pork loin centre roast boneless, rolled and tied
- Cider Cream
- 2 tbsp (30 mL) butter
- 2 Granny Smith apples, peeled, quartered and thinly sliced crosswise
- 1 onion, diced
- 1 cup (250 mL) alcoholic or nonalcoholic apple cider
- 1 cup (250 mL) sodium-reduced chicken stock
- 3/4 cup (175 mL) whipping cream
- 1 tbsp (15 mL) grainy mustard or Dijon mustard
- 1 tsp (5 mL) cornstarch
In small bowl, mix oil, garlic, sage, 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.