Thyme roast pork with cider cream sauce
Beautifully tender pork loin and thyme served with a cider sauce.
133 people made this
1 boneless pork loin (1.5kg rolled)
small bunch of fresh thyme
6 large parsnips, peeled and diced
150ml dry cider
100ml double cream
pinch of sea salt
- Preheat the oven to 200 C / gas 6.
- Once pork joint is cleaned, rub salt into the skin of the pork to help create a crisp crackling.
- Put the thyme on the base of a roasting tin with the pork on top; roast for 45 minutes.
- Parboil the parsnips for 5 minutes, adding them to the roasting tin when the 45 minutes is up, making sure you cover them in some of the pork's cooking juices. Roast for a further 45 minutes.
- Remove pork and parsnips from oven and leave to rest for 10 minutes.
- Remove thyme from roasting tray along with any excess fat. Add cider to the meat juices, and boil for 2-3 minutes. Stir in the cream, heat through but do not boil.
- Slice the pork loin and serve with the parsnips and cider cream. Enjoy!
Reviews & ratings
Average global rating:
Reviews in English (8)
Not bad, I'm more a fan of slow roasting though, here have a look.
09 Apr 2012
I just made the sauce to go with some pork chops and it was wonderful!
15 Feb 2011
made this for my family one cold Sunday evening and it went down a storm!!!!! I did add 2 teaspoons of honey to the cider cream sauce and it was a winner. Will be making this again!!!
04 Dec 2011
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