Thyme roast pork with cider cream sauce

    1 hour 45 min

    Beautifully tender pork loin and thyme served with a cider sauce.

    173 people made this

    Serves: 6 

    • 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

    Prep:10min  ›  Cook:1hr35min  ›  Ready in:1hr45min 

    1. Preheat the oven to 200 C / gas 6.
    2. Once pork joint is cleaned, rub salt into the skin of the pork to help create a crisp crackling.
    3. Put the thyme on the base of a roasting tin with the pork on top; roast for 45 minutes.
    4. 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.
    5. Remove pork and parsnips from oven and leave to rest for 10 minutes.
    6. 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.
    7. Slice the pork loin and serve with the parsnips and cider cream. Enjoy!

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    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