Pork roast with cream sauce and butter-fried cauliflower

Rich and savory pork roast gets kicked up a notch with a decadent cream sauce and amazing butter-fried cauliflower. Umami at its finest!
Rich and savory pork roast gets kicked up a notch with a decadent cream sauce and amazing butter-fried cauliflower. Umami at its finest!
USMetric
6 servingservings

Ingredients

Pork roast
  • 2 lbs 900 g pork roast
  • 4 tablespoons 60 ml unsweetened apple sauce
  • 1 tablespoon 1 tablespoon ground ginger
  • 1 tablespoon 1 tablespoon tamari soy sauce
  • 1 teaspoon 1 teaspoon salt
  • ¾ cup 180 ml water
Cream sauce
  • juices from the roast, about one cup (240 ml) for every 2 lbs (900 g) of roast or chicken broth
  • 1 cup 240 ml heavy whipping cream
  • salt and pepper
Butter-fried cauliflower
  • 2 lbs 900 g cauliflower, in florets
  • 4¼ oz. 120 g butter
  • salt and pepper

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Preheat the oven to about 350°F (170°C), the smaller the roast, the higher the temperature.
  2. Bring out the meat ahead. Cold meat may take about 30 minutes more to cook and risk being unevenly cooked.
  3. Mix apple sauce, soy sauce and spices and brush or rub on to the roast. Insert a meat thermometer into the thickest part of the roast.
  4. Place in a baking dish on lower rack. Roast until the inner temperature is about 165°F (75°C). This will take about 1 ½ hrs. Add water towards the end.
  5. Remove the roast and let sit for 10-15 minutes to make it easier to cut.
  6. Meanwhile, prepare the sauce. Strain the juices and bring to a boil in a saucepan. Reduce by a third or half for a few minutes on high heat.
  7. Add the cream and let simmer for another 10–15 minutes on medium high, or until you think it's done. Salt and pepper to taste.
  8. Trim the cauliflower and divide into small florets. Fry on medium heat in butter for 10-15 minutes. Salt and pepper.
  9. Slice the roast into ¼ inch (½ cm) thick slices and serve with the sauce and butter-fried cauliflower or other side dish of your choice.

Tip!

Serve this dish with our pickled red onions or some dill pickles.

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