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.
Servings: 8
Ingredients:
2 tbsp (25 mL) vegetable oil
3 cloves garlic, minced
1 tbsp (15 mL) each minced fresh sage and thyme (or 1/2 tsp/ 2 mL crumbled dried)
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
1 pork loin centre roast 1 boneless, rolled and tied (about 3 lb/1.5 kg)
Cider Cream:
2 tbsp (25 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 or Dijon mustard
1 tsp (5 mL) cornstarch
Preparation:
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.
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