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Roast Pork with Cider Cream Sauce
It's apple season, and while pie is the go-to dish for many, America's favorite fruit doesn't just have to be about dessert. Sweet and crunchy, apples can dress up main dishes, too.
This is a perfect entree for entertaining because it's as pretty on the plate as it is lush on the tongue. Plus, meat roasting in the oven with garlic just smells like fall!
Choose a long, slender roast for easy slicing. Serve with pan-roasted Brussels sprouts and buttered noodles.
2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon each minced fresh sage and fresh thyme (or 1/2 teaspoon each crumbled dry)
1 teaspoon salt
1/2 teaspoon pepper
3 pounds boneless pork loin center roast, rolled and tied
For cider cream
2 tablespoons butter
2 Granny Smith apples, peeled, quartered and thinly sliced crosswise
1 onion, diced
1 cup apple cider
1 cup chicken broth
3/4 cup whipping cream
1 tablespoon grainy or Dijon mustard
1 teaspoon cornstarch
Mix together oil, garlic, sage, thyme, salt and pepper; rub over roast. Cover and refrigerate for 2 hours or up to 24 hours.
Place pork on rack in roasting pan. Roast at 375 degrees for about 11/2 hours until juices run clear when pork is pierced and just a hint of pink remains inside, or an instant-read thermometer inserted into thickest part reads 160 degrees.
Transfer pork to cutting board; tent with foil. Let stand for 15 minutes before slicing.
Meanwhile, skim fat from pan juices. Add butter; melt over medium heat. Fry apples and onion, stirring often, for 5 minutes. Add cider and bring to boil, scraping up any browned bits. Stir in broth, cream and mustard. Boil until reduced by half, about 8 minutes.
Stir in cornstarch with 1 tablespoon cold water. Whisk into sauce and cook, whisking, until thickened, about 1 minute. Serve with pork.
Makes 8 servings.
-- "150 Essential Beef, Pork & Lamb Recipes" by the Canadian Living Test Kitchen (Transcontinental Books, $29.95)
Gretchen McKay: firstname.lastname@example.org, 412-263-1419 or on Twitter @gtmckay.