HERBED PORK ROAST AND CREAMY MUSHROOM GRAVY
Steps:
- Preheat oven to 325 degrees F.
- Mix together rosemary, parsley, thyme and garlic. Cut small slits over surface of roast and insert herb mixture into slits. Place in a roasting pan. Roast until the internal temperature is 165 degrees F. Remove roast from pan and let stand 10 minutes. Stir soup into pan drippings in roasting pan and heat over a medium flame. Gradually stir in skim milk. Continue to stir until mixture boils. Slice pork and serve with gravy.
CREAMED PEAS
An old-fashioned, easy side dish recipe that's ready in just 10 minutes!
Provided by Blair Lonergan
Categories Side Dish
Time 10m
Number Of Ingredients 6
Steps:
- Cook peas according to package instructions. Drain and transfer to a bowl.
- Meanwhile, in a saucepan or small skillet, melt butter over low heat. Whisk in flour, salt, and pepper until blended. Cook, whisking constantly, for 1 minute.
- Gradually add cream, stirring for 1-2 minutes (or until thickened).
- Stir in the peas; gently toss to coat in the cream sauce.
Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 105.1 kcal, Carbohydrate 12.5 g, Protein 4.8 g, Fat 4.1 g, SaturatedFat 2.5 g, Cholesterol 11.5 mg, Sodium 235 mg, Fiber 3 g, Sugar 4.9 g, UnsaturatedFat 1.3 g
IRISH ROAST PORK WITH CIDER CREAM SAUCE
A golden crust and apple-flavoured sauce add to this dish's appeal for entertaining. Choose a long, slender roast (rather than short and thick) because even though they cook in the same time, the slender one will be easier to slice and look more attractive on plates.
Provided by Olha7397
Categories One Dish Meal
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In small bowl, mix oil, garlic, sage, thyme, or 1/2 tsp crumbled dried sage and thyme) salt and pepper; rub all over roast. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.).
- Place roast on rack in roasting pan. Roast in 375°F (190°C) oven (or 350°F/180°C in convection oven) until meat thermometer inserted into centre registers 160°F (71°C), about 1 hour and 30 minutes. Transfer to cutting board; tent with foil and let stand for 15 minutes before slicing.
- Cider Cream: Meanwhile, skim fat from pan juices. Add butter and melt over medium heat; fry apples and onion, stirring often, for 5 minutes. Add cider and bring to boil, scraping up any brown bits. Stir in stock, cream and mustard; boil until reduced by half, about 8 minutes.
- In small bowl, combine cornstarch with 1 tbsp (25 mL) cold water; whisk into sauce and cook, stirring, until thickened, about 1 minute. Serve with pork. Serves 8.
- Canadian Living Magazine: March 2007.
Nutrition Facts : Calories 525.5, Fat 38.7, SaturatedFat 15.8, Cholesterol 140.3, Sodium 422.1, Carbohydrate 8.3, Fiber 1.3, Sugar 4.3, Protein 35.4
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