Pork with Parmesan Peppercorn Sauce
Roasted pork loin is topped with a simple, but incredibly flavorful, creamy Parmesan Peppercorn Sauce that's made with toasted peppercorns to give it a unique smoky, peppery, flavor.
Servings: 6
Calories: 362kcal
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.
Nutrition
Serving: 1g | Calories: 362kcal | Carbohydrates: 7g | Protein: 30g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 131mg | Sodium: 400mg | Potassium: 578mg | Fiber: 2g | Sugar: 1g | Vitamin A: 696IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 2mg