I had a recipe I was originally going to make, but then I modified it so much that really I only used the sauce recipe from The Irish Heritage Cookbook. The sauce isn’t dairy-free, but I made it for company, and you don’t need the sauce to enjoy the pork. The spicing keeps it from drying out.
2 Tbsp melted butter or olive oil
2 Tbsp apple jelly or apple butter, I used 100 % apple cider jelly
1/4 tsp ginger
1/4 tsp allspice
1/4 tsp cinnamon
1 Tbsp lemon juice (juice from 1/2 lemon)
2 crushed garlic cloves
2 Tbsp whole-grain Dijon mustard
Fresh thyme and tarragon, minced (about 3 Tbsp)
Boneless pork loin
Mix all of the spicing ingredients together except the fresh herbs. Brush on the pork loin. Pat the herbs on top of the spice paste. Heat the oven to 300 F. Brown the roast in a little olive oil in a pan, and then put in the oven, directly on the rack with a foil covered pan underneath to catch the drippings (or in a roasting pan). Cook the roast for about 30 minutes per pound, or until internal temperature is 160 F.
Apple-Thyme Cream Sauce
From The Irish Heritage Cookbook
2-3 tart apples, peeled, cored, and chopped (I used Fameuse apples from the local apple orchard)
1/2 chopped Vidalia (or other sweet) onion
2 crushed cloves of garlic
2 sprigs fresh thyme
2/3 cup dry white wine (I used Sharpe Hill chardonnay, a local wine)
2/3 cup chicken stock
1 1/4 cup cream
Combine all sauce ingredients and bring to a boil. Lower heat and simmer about 15 minutes, or until sauce begins to thicken. Remove the thyme. Process in a blender until smooth.