Pork Loin with Cream Sauce

Name: Pork Loin with Cream Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: Quebecois
Ingredients: 1.5 kg pork loin (bone-in, trimmed); 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper (freshly ground); 2 tbsp butter; 2 shallots shallots (finely chopped); 2 cloves garlic (minced); 1/2 cup white wine; 1 cup heavy cream (35%); 1 tbsp Dijon mustard; 1 tsp fresh thyme (chopped); 1 tsp fresh rosemary (chopped); 1 tsp lemon juice

70 min 6 servings Medium

All Recipes

Tender pork loin topped with a rich cream sauce makes for a comforting and elegant meal.

Prep

15 min

Cook

45 min

Total

70 min

Servings

Difficulty

Medium

Pork loin with cream sauce, or 'carré de porc à la crème', is a delightful dish that combines the succulence of pork with the richness of a creamy sauce. This classic French-inspired recipe is perfect for both family dinners and special occasions, offering a balance of flavours and textures. The dish is particularly popular in Quebec, where pork is a staple in many traditional meals. The cream sauce, enriched with white wine and herbs, complements the natural sweetness of the pork, creating a comforting yet elegant meal.

Instructions

Prepare the Pork

Preheat your oven to 375°F (190°C). Rub the pork loin with olive oil, salt, and pepper.

Pro tip: Let the pork sit at room temperature for about 30 minutes before cooking.

Sear the Pork

In a large ovenproof skillet, heat the olive oil over medium-high heat. Sear the pork loin on all sides until golden brown, about 5 minutes per side.

Pro tip: Ensure a good sear by not moving the pork until it naturally releases from the pan.

Roast the Pork

Transfer the skillet to the preheated oven. Roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).

Pro tip: Use a meat thermometer to check the internal temperature at the thickest part of the loin.

Rest the Pork

Remove the pork from the oven and let it rest on a cutting board for 10 minutes before slicing.

Pro tip: Resting allows the juices to redistribute within the meat, keeping it moist.

Make the Cream Sauce

While the pork rests, prepare the sauce. In the same skillet, melt butter over medium heat. Add shallots and garlic, sautéing until translucent.

Pro tip: Use the pan drippings for added flavour in the sauce.

Finish the Sauce

Deglaze the pan with white wine, scraping up any browned bits. Stir in heavy cream, Dijon mustard, thyme, rosemary, and lemon juice. Simmer until slightly thickened.

Pro tip: Adjust seasoning with salt and pepper to taste.

Serve

Slice the pork and serve with the cream sauce drizzled over the top.

Pro tip: Garnish with fresh herbs for an elegant presentation.

💡

Tips & Tricks

Ensure the pork is at room temperature before cooking to ensure even cooking.
Sear the pork on all sides for a golden crust.
Use a meat thermometer to verify the internal temperature for safety.
Let the pork rest before slicing to retain its juices.

Frequently Asked Questions

How long should I roast the pork?

Roast the pork for 25-30 minutes, or until it reaches 145°F (63°C) internally.

What temperature should the pork be cooked to?

The pork should be cooked to an internal temperature of 145°F (63°C).

Can I make the sauce ahead of time?

Yes, you can prepare the sauce in advance and reheat it gently before serving.

What wine goes best with this dish?

A Chardonnay pairs well with the flavours of the pork and cream sauce.

How do I know when the pork is done?

Use a meat thermometer to check that the internal temperature is 145°F (63°C).

Can I use boneless pork loin?

Yes, boneless pork loin can be used, but cooking times may vary slightly.

Serving Suggestions

Serve this dish with mashed potatoes or a side of roasted vegetables to soak up the delicious cream sauce. A glass of white wine, such as a Chardonnay, pairs beautifully with the flavours of the dish. The pork loin can be prepared a day in advance, then reheated gently with the sauce before serving. Leftovers can be stored in an airtight container in the refrigerator for up to three days.

Nutrition per serving

450

Calories

40g

Protein

30g

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