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Close up of slices of pork loin topped with parmesan peppercorn sauce and fresh parsley on a white plate
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5 from 5 votes

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.
Prep Time15 mins
Cook Time25 mins
Total Time35 mins
Course: Main Dish
Cuisine: American, Gluten Free, Low Carb, Pork
Servings: 6
Calories: 362kcal

Ingredients

Pork

Parmesan Peppercorn Sauce

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.
** Nutritional information is an estimate and may vary.

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