Pork roast in cider with cream and mustard sauce

Pork roast in cider with sour cream and mustard sauce

If you are looking for a recipe that combines the rich flavor of pork with the delicacy of a creamy sauce, you have come to the right place. Pork roast in cider with sour cream and mustard sauce is an excellent choice for family meals or special occasions, being not only delicious but also easy to prepare. This recipe will bring to your table a flavorful dish that combines simple yet characterful ingredients.

Preparation time: 15 minutes
Baking time: 1 hour and 30 minutes
Total time: 1 hour and 45 minutes
Number of servings: 4

Ingredients

- 4 slices of pork (approximately 150-200 g each)
- 1 large onion, thinly sliced
- 300 ml dry cider (choose a quality cider for better taste)
- 2 bay leaves
- 4 tablespoons sour cream (preferably thick sour cream for a creamier sauce)
- 2 teaspoons Dijon mustard
- 1 bunch of fresh parsley, chopped
- Oil (for frying)
- Salt and pepper, to taste

History of the recipe

Pork roast in cider has deep roots in culinary tradition, being a dish that has been enjoyed for generations. Cider, a drink made from fermented apple juice, adds a note of sweetness and acidity that perfectly blends the flavors of the meat. The sour cream and mustard sauce completes the dish, providing a creamy texture and distinctive taste. This recipe is a perfect combination of tradition and innovation, easily adaptable to modern tastes.

Step-by-step preparation

1. Preparing the ingredients: Start by bringing all the ingredients to room temperature. Slice the onion thinly and make sure you have all the other ingredients prepared. It is essential that each ingredient is at hand to make the cooking process more efficient.

2. Frying the meat: Heat a little oil in a large skillet over medium heat. When the oil is hot, add the pork slices. Fry them on both sides until golden brown, about 3-4 minutes on each side. This step is crucial, as good frying will add a delicious crust to the meat and keep it juicy.

3. Sautéing the onion: After frying the meat, remove the slices from the skillet and set them aside. In the same skillet, add the sliced onion and sauté until soft and slightly golden, about 5 minutes. The flavors of the sautéed onion will enrich the dish.

4. Adding the cider: Put the pork slices back in the skillet, then pour the cider over the meat. Add the bay leaves and season with salt and pepper. Let everything come to a boil so that the flavors combine.

5. Transferring to the oven: Once it has boiled, transfer the mixture to a covered baking dish. Cover the dish and place it in the preheated oven at 180 degrees Celsius. Let it bake for 1 hour and 30 minutes. This step will make the meat extremely tender and full of flavor.

6. Preparing the sauce: After the roast is done, remove the dish from the oven. Using a fork, shred the meat into smaller pieces. Add the sour cream, Dijon mustard, and chopped parsley. Mix well to combine all the ingredients, then let everything in the oven for another 5 minutes so that the sauce thickens and becomes creamy.

7. Serving: Pork roast in cider with sour cream and mustard sauce is usually served alongside creamy mashed potatoes or steamed vegetables. You can also add some pickled cabbage or coleslaw for a pleasant contrast of textures and flavors.

Practical tips

- Choosing the meat: Opt for quality pork, such as the shoulder or loin, which are juicier. If you want a leaner option, you can use pork from the neck.
- The cider: Choose a quality dry cider, as it will influence the final taste of the dish. Avoid overly sweet cider, which can alter the balance of flavors.
- The taste of the sauce: If you like a spicier sauce, you can add an extra teaspoon of Dijon mustard or even a pinch of cayenne pepper.
- Variations: Instead of Dijon mustard, you can try whole grain mustard for a more interesting texture. Also, for a deeper flavor, you can add some sautéed mushrooms along with the onion.

Pairings and serving

This roast pairs perfectly with a dry white wine, such as Chardonnay or Pinot Grigio, that complements the flavors of the cider. Additionally, a pale ale could be an excellent choice for those who prefer refreshing drinks.

Frequently asked questions

1. Can I use another type of meat? Yes, you can substitute pork with chicken or turkey, adjusting the cooking time according to the type of meat used.
2. What can I do with the leftovers? The leftover roast can be used in sandwiches or salads, adding extra flavor to your meals.
3. How can I make this dish healthier? You can reduce the amount of sour cream and use Greek yogurt instead, maintaining a creamy consistency while reducing calories.
4. How long can the roast be kept? The dish keeps well in the refrigerator for 3-4 days, and the flavor intensifies as it sits.

Nutritional benefits

Pork is an excellent source of protein and contains essential vitamins such as B6 and B12, which are important for the optimal functioning of the body. Cider, on the other hand, provides antioxidants from apples, while sour cream offers calcium and healthy fats.

In conclusion, pork roast in cider with sour cream and mustard sauce is a dish that will not only delight your taste buds but will also bring a festive air to any meal. Don't forget to experiment with the ingredients and leave your personal touch on the recipe. Enjoy your meal!