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Thyme roast pork with cider cream sauce
Beautifully tender pork loin and thyme served with a cider sauce.
Ingredients
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
Method
Prep:10min ›
Cook:1hr35min ›
Ready in:1hr45min
- 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!
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Reviews & ratings
Average global rating:
(6)
Reviews in English (8)
Not bad, I'm more a fan of slow roasting though, here have a look. http://edscookingadventures.blogspot.co.uk/2012/04/roast-shoulder-of-pork-with-crackling.html - 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