Roast Pork with Cream and Thyme
- 1 tbsp. vegetable oil
- ¼ cup butter
- 2 lb. boneless pork loin, rolled*
- 4 shallots, chopped
- 6 juniper berries
- 2 fresh springs of thyme, plus extra for garnish
- 2/3 cup hard apple cider
- 2/3 cup chicken stock
- 8 small stalks of celery, chopped
- 2 tbsp. flour
- 2/3 cup heavy cream
- Salt and pepper
*If you cannot find a pork loin already rolled, it is easy enough to do at home. Take your boneless pork loin and with a very sharp knife, slice the top 1/3 of the loin almost all the way through, leaving a flap of meat hanging off the side. Turn your knife and starting at the edge of the flap slice through the second 1/3 of the loin. At this point you should have the loin opened like a three page brochure. Starting at the short end of the pork, roll it tightly into a cylinder. Use kitchen twine to tie the pork at both ends and in the middle. Remove the twine before slicing the pork for serving.
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