Irish Roast Pork With Cider Cream Sauce Recipes

IRISH ROAST PORK WITH CIDER CREAM SAUCE

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.

IRISH PORK CISTE (PORK & APPLE CASSEROLE PIE)

Steps:

• FOR THE PASTRY CRUST: Combine flour and salt, mixing well. Cut in lard until mixture resembles coarse meal. Add water a Tablespoon at a time, while stirring with a fork, just until mixture holds together. Form into ball. Cover with plastic wrap; refrigerate.
• FOR THE FILLING: Brown pork in large saucepan over moderate heat, stirring frequently. Add water, onion, sage, and salt; mix well. Cover; simmer over low heat 30 minutes or until meat is tender.
• Combine milk and flour; stir to form smooth mixture. Add to pork mixture in saucepan, stirring constantly to prevent lumps from forming. Cook over low heat until thickened and bubbly. Pour 1/2 of pork mixture into 1 1/2 quart lightly greased casserole. Top with apples; sprinkle with sugar. Add remaining pork mixture.
• Roll pastry crust. Turn out dough onto lightly floured board; roll to fit casserole dish. Place over meat mixture. Turn under small margin of pastry around edge of casserole; crimp edge. Cut several steam vents in pastry.
• Beat egg yolk and milk together; brush crust well with egg wash. Bake at 450°F for 10 minutes. Reduce heat to 350°F and bake 25 minutes more. Serve hot. Makes 4 to 5 servings.
• International Creative Cookbooks Irish Cooking.

ROAST PORK TENDERLOIN WITH APPLE CIDER CREAM SAUCE

Steps:

• Preheat oven to 450 degrees. Salt and pepper the pork. Spray a baking pan with nonstick spray and place the pork in it. Bake for 20 minutes, or until a meat thermometer registers 155 to 160 degrees. Remove from oven and place pork on a cutting board.
• Pour the apple cider in the baking pan and scrape any brown bits from the bottom. Put the pan on the stove over medium-high heat (or pour the pan drippings and cider into a skillet). Stirring occasionally, let the cider boil until it is reduced to 1/4 cup. It will be quite dark.
• Add cream & brown sugar and boil 5 minutes, or until very thick. Remove from heat. Add 1 tablespoon butter and beat vigorously as it melts. Add the second tablespoon and beat until it melts. To serve the pork, slice thinly and drizzle with sauce. Pass extra sauce in a gravy boat, if desired.