Apple Cider Reduction
and Onion Garlic Confit for Pork Roulade
2 tsp. canola oil
1 cup finely diced onion
2 cloves garlic
1-1/2 cups apple juice concentrate
1-1/2 cups stock
3 Tbsp. white wine vinegar
Salt and pepper, 1 tsp. each and then add to taste
2 tsp. corn starch, dissolved in
2 Tbsp. cold water or stock
In the same pan you used to sear the roulade, add 2 tsp.
canola oil and bring to medium-high heat.
Sauté the onion, then the garlic, until dark brown.
Add the concentrate, stock and vinegar. Reduce heat to low and cook until sauce has
reduced and thickened, about 12 minutes.
Strain the onion and garlic out with a fine meshed sieve, remove and
reserve onion and garlic.
Return liquid to the pan and raise heat to a high
simmer. Add cornstarch mixture, whisk
until thickened enough to coat the back of a spoon. (If it is too thick add a little warm water
until proper consistency is reached).
Serve sauce over roulade and onion/garlic mixture on the
Yield: about 1-1/2 cups plus 1/3 cup onion/garlic confit