1 pk.           Miniat Fully Cooked Roast Pork (11125)
3 TBS.       Clarified butter
10 oz.         Sliced cooking apples
8 oz.            Julienne onions
18 oz.         Apple cider (hard or sweet)
1 sprig        Fresh thyme
1 ea.            Bay leaf
4 oz.           Heavy cream
1 tsp.          Honey (optional)*
To taste    Salt and white pepper

Reheat the pork roast in its vacuum bag by desired method (microwave, steamer, combo oven, stove top).  Drain off and reserve cooking juices.  Keep meat warm for service. Heat butter in a large pan and sauté apples until lightly browned.  Remove apples from the pan and reserve.

 Add onions and cook until golden brown. Deglaze pan with cider.
Add 1 c. of the reserved pork juices, thyme and bay leaf to the pan.  Reduce liquid to about 1/3 of its original volume.

Finish sauce with cream and add the reserved apples to reheat.
Remove thyme and bay leaf. Adjust seasoning with salt, pepper and honey* (if necessary).

Slice the pork roast and  serve with apples onions and sauce ladled over the meat.

Serves 10