Irish Roast Pork with Cider Cream Sauce
Indulge in the comforting flavors of the Irish countryside with this succulent Irish Roast Pork with Cider Cream Sauce. This hearty recipe begins with a perfectly seared boneless pork loin, slow-roasted to tender perfection and infused with the warmth of fresh thyme and savory chicken broth. The standout feature is the velvety cider cream sauce, made with dry hard cider, Dijon mustard, and a touch of heavy cream, creating a luscious accompaniment that beautifully complements the pork. The dish is finished with caramelized onions and minced garlic that add layers of flavor to every bite. Perfect for a cozy family dinner or a festive tabletop centerpiece, this recipe pairs wonderfully with sides like mashed potatoes or roasted root vegetables. It’s a rustic and elegant way to bring a touch of Irish charm to your kitchen. Keywords: Irish Roast Pork, Cider Cream Sauce, Pork Loin Recipe, Irish Cuisine, Easy Dinner Ideas, Comfort Food.
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Recipe Information
Ingredients
- 2 pounds boneless pork loin
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 cup dry hard cider
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves
- 2 tablespoons butter
Instructions
Preheat your oven to 375°F (190°C).
Pat the boneless pork loin dry and season it all over with salt and black pepper.
In a large oven-safe skillet or roasting pan, heat the olive oil over medium-high heat. Sear the pork loin on all sides until golden brown, about 3-4 minutes per side. Transfer the pork to a plate and set it aside.
Reduce the heat to medium. In the same skillet, add the sliced onion and cook for 5 minutes, stirring occasionally, until softened.
Add the minced garlic to the skillet and cook for another minute until fragrant.
Pour the hard cider into the skillet, scraping the bottom with a wooden spoon to deglaze and release any browned bits. Let the cider simmer for 2 minutes.
Add the chicken broth to the skillet and stir to combine. Bring to a gentle simmer.
Return the seared pork loin to the skillet. Cover the skillet with a lid or foil, and transfer it to the preheated oven. Roast for 1.5-2 hours, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the pork from the oven, transfer it to a cutting board, and tent it loosely with foil. Let it rest for 10-15 minutes before slicing.
While the pork rests, place the skillet with the cider mixture back on the stove over medium heat. Whisk in the heavy cream, Dijon mustard, butter, and thyme. Simmer for 5-7 minutes, allowing the sauce to thicken slightly.
Taste the cider cream sauce and adjust the seasoning with additional salt and pepper, if needed.
Slice the rested pork into thick slices and serve with the warm cider cream sauce drizzled over the top.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 760 mg | 33% | |
| Total Carbohydrate | 4.0 g | 1% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.1 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 648 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
