Thyme Roasted Pork Loin in Creamy Cider Sauce

Thyme Roasted Pork Loin in Creamy Cider Sauce

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About this recipe: Fragrant and tender pork loin served with a creamy cider sauce. This makes an elegant dish to serve at a dinner party.


Serves: 6 

  • 1 boneless pork loin, rolled (1.5 kg approx)
  • small bunch of fresh thyme
  • 6 large parsnips
  • 150ml dry cider
  • 100 ml thickened cream
  • pinch of sea salt

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

  1. Preheat the oven to 200 degrees C.
  2. Peel and dice the parsnips.
  3. Once the pork joint is cleaned, rub salt into the skin of it to help create a crisp crackling.
  4. Put the thyme on the base of a baking dish and place the pork on top and roast for 45 minutes.
  5. Parboil the parsnips for 5 minutes, adding them to the roasting tin after the pork has cooked for 45 minutes. Baste them in some of the cooking juices from the pork.
  6. Cook the pork and parsnips for a further 45 minutes.
  7. Remove pork and parsnips from oven and leave standing for 10 minutes.
  8. Place the cider in a pot. Remove thyme from roasting tray and drain the excess fat from the tray into the pot. Bring to a boil for 2-3 minutes, then stir in the cream, and continue to heat for about 5 minutes – stirring all the time, strain the sauce into a jug
  9. Slice the pork loin and serve with the parsnips and cider cream sauce.

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