Roasted pork loin is topped with a simple, but incredibly flavorful, creamy Parmesan Peppercorn Sauce. This easy recipe takes just 5 ingredients, including toasted peppercorns, which gives the dish even more smoky, peppery, flavor.
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There are two things that led to the creation of this Pork with Parmesan Peppercorn Sauce recipe. The first, my love of Parmesan peppercorn salad dressing, and the second being a pork recipe with a different kind of Parmesan sauce that I received in one of my Home Chef boxes a while ago.
Recipes like Creamy Garlic Parmesan Shrimp Pasta have also helped my love of creamy Parmesan sauces develop.
While I’ve never been a fan of black pepper, I do use it with salt to season everything when I’m cooking. I only ever use black pepper in very small amounts, as I don’t like the flavor to be too obvious. However, I love Parmesan peppercorn salad dressing so I had a feeling this sauce would be just as good.
Why This Recipe Works
This recipe is very easy to make, uses only 5 ingredients, and takes just 35-45 minutes to make, most of which is the time it takes for the pork to roast.
Quickly toasting the peppercorns before crushing them brings out a stronger, smokier flavor. Like I mentioned above, I’ve never cared much for pepper, but this is really good! I’ve used it in other recipes and it usually just takes a pinch or two to season a recipe.
The creamy Parmesan Peppercorn Sauce is very versatile. While it’s delicious on pork, it can also be served with chicken, turkey, shrimp, beef, over pasta, and with a variety of vegetables.
Just be aware that this sauce is meant to be served with hot foods, not on salad.
It’s naturally low carb, keto friendly, and gluten free.
How to Make This Recipe
What You Need To Make This Recipe
For the pork, you will need:
- 1.5 pound pork loin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon extra virgin olive oil
Chef’s Tip: you can use other cuts of pork in the recipe, such as tenderloin or chops, but the cook times will vary.
For the sauce, you will need:
- 1 tablespoon whole black peppercorns
- 1 cup heavy whipping cream
- 1/2 cup Parmesan cheese, shredded
- fresh parsley or basil (optional garnish)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
The only prep work for this recipe would be to shred the Parmesan cheese, if you are not using pre-shredded cheese.
Preheat your oven to 400°F.
Create!
Season the pork with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the pork, and cook a minute or two on each side, until it’s lightly browned.
Transfer the pork to a baking pan or sheet, cover, and place in the oven. Roast for 25 minutes. Insert a meat thermometer into the center of the thickest portion of the pork to check that the temperature has reached 145°F.
If it has not yet reached 145°F, place it back in the oven, uncovered, for 5-10 minutes, or until is comes to temperature.
Remove from the oven, cover with aluminum foil, and let rest.
While the pork is roasting, wipe out the skillet used to brown the pork and return it to medium heat.
Add the peppercorns and cook, stirring frequently until they become hot and fragrant, about 3-5 minutes.
Transfer to a bowl to cool.
Once cool, you can grind the peppercorns using a mortar and pestle, a clean coffee bean grinder, or you can even crush them with the bottom of a glass or pot on a flat surface.
While the pork is resting, make the Parmesan Peppercorn Sauce.
Add the heavy cream to the same skillet used to toast the peppercorns and bring to a boil over medium-high heat.
Stir in the Parmesan cheese and 1/4 teaspoon of the crushed peppercorns (save the rest to use in other recipes as you would normally use pepper). Taste and season with additional pepper and salt, as desired.
Present!
To serve, slice the pork into 1/2-inch thick slices and top with the sauce.
Garnish with fresh chopped parsley, if desired. Serve immediately.
Tips and Techniques
- Other cuts of pork can be used, such as tenderloin or chops, but the cook times will vary.
- You can use fresh ground pepper if you don’t have, or prefer not to toast, the peppercorns.
- When reheating, the sauce my separate. Simply whisk it back together before serving.
- Store leftovers in an airtight container in the refrigerator. Use within 3-5 days.
FAQ’s
What Is The Difference Between Parmesan and Alfredo Sauces?
Alfredo sauce is made with only Parmesan cheese, butter, and pasta water, while Parmesan sauce is typically made with cream and can include many other ingredients, such as butter, flour, and garlic.
More Pork Recipes
- Pan Fried Ranch Pork Chops & Brussels Sprouts
- Pork Carnitas Slow Cooker Recipe
- Chipotle Pork Chops
- Asian Ground Pork Tacos with Cabbage Slaw & Spicy Mayo
- Cuban Pork Tenderloin
- Asian Pork Salad with Quinoa
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Pork with Parmesan Peppercorn Sauce
Ingredients
Pork
- 1.5 pound pork loin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon extra virgin olive oil
Parmesan Peppercorn Sauce
- 1 tablespoon whole black peppercorns (you will have extra)
- 1 cup heavy whipping cream
- 1/2 cup Parmesan cheese * shredded
- fresh basil or parsley * optional garnish
Instructions
Pork
- Preheat oven to 400°F.
- Season the pork with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the pork, and cook a minute or two on each side, until it’s lightly browned.
- Transfer the pork to a baking pan or sheet, cover, and place in the oven. Roast for 25 minutes. Insert a meat thermometer into the center of the thickest portion of the pork to check that the temperature has reached 145°F.
- If it has not yet reached 145°F, place it back in the oven, uncovered, for 5-10 minutes, or until is comes to temperature.
- Remove from the oven, cover with aluminum foil, and let rest.
Parmesan Peppercorn Sauce
- While the pork is roasting, wipe out the skillet and return it to medium heat.
- Add the peppercorns and cook, stirring frequently until they become hot and fragrant, about 3-5 minutes.
- Transfer to a bowl to cool.
- Once cool, you can grind the peppercorns using a mortar and pestle, a clean coffee bean grinder, or you can even crush them with the bottom of a glass or pot on a flat surface.
- While the pork is resting, make the Parmesan Peppercorn Sauce by adding the heavy cream to the same skillet used to toast the peppercorns and bring it to a boil over medium-high heat.
- Stir in the Parmesan cheese and 1/4 teaspoon of the crushed peppercorns (save the rest to use in other recipes as you would normally use pepper). Taste and season with additional pepper and salt, as desired.
- To serve, slice the pork into 1/2-inch thick slices and top with the sauce. Garnish with fresh chopped parsley, if desired. Serve immediately.
Notes
Tips and Techniques
- Other cuts of pork can be used, such as tenderloin or chops, but the cook times will vary.
- You can use fresh ground pepper if you don’t have, or prefer not to toast, the peppercorns.
- When reheating, the sauce my separate. Simply whisk it back together before serving.
- Store leftovers in an airtight container in the refrigerator. Use within 3-5 days.
