Ingredients

Pork Roast

• 2 tbsp vegetable oil

• 3 garlic cloves, minced

• 1 tbsp fresh sage, minced (or ½ tsp dried)

• 1 tbsp fresh thyme, minced (or ½ tsp dried)

• 1 tsp salt

• ½ tsp pepper

• 1 (3 lb) boneless centre-cut pork loin roast or rolled boneless pork roast, tied

Cider Cream Sauce

• 2 tbsp butter

• 2 Granny Smith apples, peeled, quartered, and thinly sliced

• 1 onion, diced

• 1 cup apple cider (or nonalcoholic apple cider)

• 1 cup reduced-sodium chicken broth

• ¾ cup whipping cream

• 1 tbsp grainy mustard or Dijon mustard

• 1 tsp cornstarch

Instructions

1. Season the Pork: In a small bowl, mix vegetable oil, garlic, sage, thyme, salt, and pepper. Rub the mixture all over the pork roast. Cover and refrigerate for at least 2 hours (or up to 24 hours for deeper flavour).

2. Roast the Pork: Preheat the oven to 375°F (190°C) or 350°F (180°C) for a convection oven. Place the pork on a rack in a roasting pan and cook until the internal temperature reaches 160°F (71°C), about 1 hour and 30 minutes. Transfer to a cutting board, tent with foil, and let rest for 15 minutes before slicing.

3. Prepare the Cider Cream Sauce: Skim excess fat from the pan juices. Melt butter in a pan over medium heat. Add apples and onion, stirring frequently, and cook for about 5 minutes. Pour in apple cider and bring to a boil, scraping up any browned bits. Stir in chicken broth, cream, and mustard, then boil until the sauce reduces by half, about 8 minutes.

4. Thicken the Sauce: In a small bowl, mix cornstarch with 1 tbsp cold water. Whisk the mixture into the sauce and cook for 1 minute, stirring constantly, until thickened.

5. Serve: Slice the pork and serve with the warm cider cream sauce. Enjoy! Serves 8.