IRISH ROAST PORK WITH CIDER CREAM SAUCE
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.
Provided by Olha7397
Categories One Dish Meal
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 525.5, Fat 38.7, SaturatedFat 15.8, Cholesterol 140.3, Sodium 422.1, Carbohydrate 8.3, Fiber 1.3, Sugar 4.3, Protein 35.4
ROASTED PORK LOIN WITH CIDER AND CHUNKY APPLESAUCE
Steps:
- Preheat the oven to 425 degrees F.
- In a food processor, combine the chopped herbs with the garlic, crushed red pepper, a generous pinch of salt and enough olive oil to make a paste. Brush the paste on the outside of the pork rib roast.
- Toss the onions with olive oil, and salt, and place in the bottom of a roasting pan. Add the thyme, bay leaves and 2/3 of the cider. Place the pork on top of the onions and place in the preheated oven. Roast the pork at 425 degrees F for 20 to 25 minutes or until the pork has developed a lovely brown crust. Check the pork, stir the onions and cider if they are starting to burn. Add more cider when the level starts to go down.
- Lower the oven to 375 degrees F and roast for another 30 to 35 minutes or until an instant-read thermometer reads 150 degrees F. If the crust on the pork starts to get too dark, cover it with foil. Remove 1 1/2 cups of the cider from the bottom of the roasting pan and reserve for the applesauce.
- Let the pork rest for at least 15 minutes before carving. When ready to carve remove the pork from the bone and cut the loin into thin slices. Serve with the onions braised in cider and Chunky Applesauce.
- Melt the butter in a saucepan large enough to accommodate the apples. Add the apples and saute over medium-low heat until the apples start to soften. Add the reserved cider, apple cider and cinnamon and cook over low-medium heat until most of the cider has evaporated and the apples are cooked and very soft.
- Add the heavy cream and walnuts and cook until the cream has reduced by half. The end result should be a very chunky, sweet/savory applesauce.
PORK ROAST WITH HARD CIDER GRAVY
Steps:
- Preheat oven to 375 degrees F.
- Heat a large Dutch oven over medium heat. When the pan is hot, add 2 tablespoons of butter. Season the pork generously with salt and pepper, to taste, and sear on all sides in the hot pan until golden brown; set aside. Add the onions and apples and season again with salt and pepper. Cook until they begin to caramelize, then pour in the hard cider and scrape the brown bits off the bottom of the pan. Bring to a simmer and nestle the browned pork roast back into the pan. Cover with a lid and put in the oven to braise until the internal temperature reaches 145 degrees F on an instant-read thermometer, 25 to 30 minutes.
- Remove the pork roast from the pot and transfer to a carving board; tent with foil to keep warm. Transfer the contents of the pot to a food processor or blender and puree, then return the puree to the pan. Bring to a boil, season with salt and pepper, to taste, then reduce the heat to low and add more cider if gravy is too thick. Add the remaining tablespoon of cold butter, whisking constantly as it melts. Remove from heat when the gravy is smooth and shiny and the butter is completely melted.
- Slice pork loin roast and arrange on a serving platter. Serve with sauce and enjoy!
ROAST PORK WITH CIDER GRAVY
Hand and spring of pork is a cheaper cut that becomes irresistibly tender and juicy with slow-cooking - cook for a crowd and serve with a rich gravy
Provided by Caroline Hire - Food writer
Categories Dinner
Time 5h40m
Number Of Ingredients 13
Steps:
- Heat the oven to 220C/ 200C fan/ gas 7. Score the skin of the pork and rub with olive oil and sea salt. Put the pork, leeks, carrots, turnip and herbs in large high-sided roasting pan and pour in the cider and stock. Roast for 30 minutes, then take the roasting tray out of the oven and cover tightly with foil. Return to the oven and turn the heat to 150C/ 130C fan/ gas 2.
- After 4 hours, remove the foil, turn the oven back up again to 220C/ 200C fan/ gas 7 and roast for another 30 minutes.
- Take the pork out of the oven, remove the meat, cover and set aside to rest. Drain the cooking liquid, pouring off any excess fat. Either serve or discard the cooking vegetables.
- To make the gravy, melt the butter in a small saucepan and stir in the flour, cook for 2 minutes then whisk in the cooking liquid. Simmer for a few minutes. Serve alongside the meat. Delicious with braised red cabbage and roast potatoes.
Nutrition Facts : Calories 677 calories, Fat 39.3 grams fat, SaturatedFat 13.9 grams saturated fat, Carbohydrate 9.2 grams carbohydrates, Sugar 7 grams sugar, Fiber 3.2 grams fiber, Protein 62.3 grams protein, Sodium 1 milligram of sodium
IRISH CODDLED PORK WITH CIDER
Host your own St Patrick's day party with this cider infused Irish stew, perfect with a side of colcannon and a pint of Guinness
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Heat the butter in a casserole dish until sizzling, then fry the pork for 2-3 mins on each side until browned. Remove from the pan.
- Tip the bacon, carrot, potatoes and swede into the pan, then gently fry until slightly coloured. Stir in the cabbage, sit the chops back on top, add the bay leaf, then pour over the cider and stock. Cover the pan, then leave everything to gently simmer for 20 mins until the pork is cooked through and the vegetables are tender.
- Serve at the table spooned straight from the dish.
Nutrition Facts : Calories 717 calories, Fat 44 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 20 grams sugar, Fiber 12 grams fiber, Protein 44 grams protein, Sodium 2.59 milligram of sodium
PORK ROAST WITH APPLES, CIDER, AND CREAM
At certain times of the year, parts of Northern California's Sonoma County sprout masses of wild mushrooms, and at one time apple orchards covered many of the hills now blanketed with vineyards. Gone today are many of those venerable old trees, but remnants of some orchards remain, as does the heritage that inspired this savory slow-cooked meal.
Yield serves 4
Number Of Ingredients 9
Steps:
- Place a large sauté pan over medium-high heat and add the oil. Add the pork and cook, turning, for about 15 minutes, until evenly browned on all sides. Transfer the meat to the slow cooker.
- Add the onion to the pan and sauté in the oil for about 7 minutes, until it just begins to brown. Add the mushrooms and sauté for 5 minutes, until tender. Add the apple juice and wine and cook for 10 minutes, until reduced in half, scraping any bits from the bottom of the pan.
- Pour the sauce and vegetables over the roast. Cover and cook on low for about 6 hours, until the meat is very tender and has reached an internal temperature of at least 165°F. Remove the roast from the slow cooker and set aside on a plate. Add the cream and apple to the juices in the slow cooker and stir well. Return the meat to the slow cooker and continue cooking on high for 30 minutes.
- Preheat the oven to 350°F. Spread the walnuts on a baking sheet and toast, stirring occasionally, for 7 to 10 minutes, until evenly browned. Remove from the oven and allow to cool. When cool enough to handle, coarsely chop the walnuts.
- Remove the pork from the slow cooker and cut into serving slices. Arrange the pork on plates and spoon on the sauce and apples. Garnish each serving with the walnuts and serve at once.
More about "irish roast pork with cider cream sauce recipes"
ROAST PORK WITH CIDER CREAM SAUCE - CANADIAN LIVING
From canadianliving.com
15 IRISH PORK LOIN ROAST RECIPE - SELECTED RECIPES
From selectedrecipe.com
SLOW ROASTED CIDER PORK - FEASTING IS FUN
From feastingisfun.com
SLOW ROASTED IRISH PORK BELLY WITH DAN KELLY'S CIDER
From dankellyscider.com
IRISH ROAST PORK WITH STUFFING - IRISH FOOD HUB
From irishfoodhub.com
TRADITIONAL IRISH ROAST PORK WITH CRACKLING - A YEAR IN REDWOOD
From ayearinredwood.com
IRISH ROAST PORK WITH BRAMLEY APPLE SAUCE RECIPE
From irishcentral.com
EASY CIDER, CREAM AND MUSTARD PORK - EASY PEASY FOODIE
From easypeasyfoodie.com
IRISH ROAST PORK WITH CIDER CREAM SAUCE RECIPE - FOOD.COM
From pinterest.ca
10 BEST IRISH PORK LOIN RECIPES | YUMMLY
From yummly.com
PORK MEDALLIONS WITH CIDER, CREAM AND MUSTARD SAUCE RECIPE
From bbc.co.uk
ROAST PORK WITH CIDER CREAM SAUCE
From ukrainianclassickitchen.ca
IRISH ROAST PORK WITH CIDER CREAM SAUCE
From ukrainianclassickitchen.ca
IRISH ROAST PORK WITH CIDER CREAM SAUCE - RECIPE #21354
From foodgeeks.com
IRISH ROAST PORK WITH CIDER CREAM SAUCE RECIPE - FOOD.COM
From pinterest.com
PORK CHOP, CIDER CREAM SAUCE AND CARAMELISED APPLES RECIPE
From greatbritishchefs.com
IRISH STUFFED PORK STEAK WITH APPLE AND CIDER SAUCE RECIPE
From irishcentral.com
IRISH PORK ROAST WITH ROASTED ROOT VEGETABLES RECIPE - EATINGWELL
From eatingwell.com
APPLE CIDER PORK ROAST - THERESCIPES.INFO
From therecipes.info
RECIPE: PORK ROAST WITH CIDER SAUCE - FOOD NEWS
From foodnewsnews.com
ROAST PORK SHOULDER, HOISIN SAUCE – THE IRISH TIMES
From irishtimes.com
IRISH STYLE ROASTED PORK WITH CRACKLING - KITCHEN DREAMING
From kitchendreaming.com
RACK OF PORK ROASTING RECIPES - THERESCIPES.INFO
From therecipes.info
IRISH ROAST PORK WITH CIDER CREAM SAUCE RECIPE - FOOD.COM
From pinterest.com
21 IRISH PORK LOIN RECIPES - SELECTED RECIPES
From selectedrecipe.com
GIVE ME FIVE: PORK WITH APPLES AND CIDER - THE IRISH TIMES
From irishtimes.com
IRISH ROAST PORK WITH CIDER CREAM SAUCE RECIPE - WEBETUTORIAL
From webetutorial.com
PORK FILLET IN CIDER RECIPE | WAITROSE & PARTNERS
From waitrose.com
10 BEST PORK WITH CIDER CREAM SAUCE RECIPES - YUMMLY
From yummly.com
IRISH BEER BRAISED PORK LOIN RECIPE - SPARKLES OF YUM
From sparklesofyum.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #main-dish #pork #easy #european #irish #one-dish-meal #meat #pork-loins #4-hours-or-less
You'll also love