Tender pieces of pork in a delicious deep sherry sauce. This Roasted Pork Loin with a Sweet Sherry Sauce is not only delicious it’s impressive. Serve it with some roasted vegetables on the side and you’re all set for Sunday lunch.
So, celebrating the start of October yesterday, we went for some deep fall flavours. The sauce for this pork is one of my absolute favourites. It is so sweet and the pork is tender, a great combination.
Served alongside these Fall Roasted Vegetables For a complete meal.
The sauce is a favourite around here in many restaurants and I have learned the method for making it is so simple with just two ingredients. I used a sherry called Pedro Ximenez Nectar. You can use a Moscatel wine or other sweet sherries as a substitute as it may be difficult to find (or expensive) out of this region. As we are are pretty much living in the sherry capital of the world, this stuff is easy to come by and reasonably priced. So very fortunate in being able to have these wonderful flavours at our fingertips.
Hope you enjoy the recipe and get a chance to make it soon! Happy cooking friends!
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Here’s Some More Recipes You’ll Love
- Traditional Style Barbecue Pork Tenderloin
- Creamy Stove Top Pork & Zucchini
- Smothered Pork Loin in a Cream Sherry Sauce
Get the recipe!
Roasted Pork Loin with a Sweet Sherry Sauce
Ingredients
For the Pork:
- 1/2 lb Pork loin roast
- 2 cloves Garlic crushed
- 2 Tablespoons olive oil
- Sea salt
- Black Pepper
- 1/4 Cup white wine
For the Sauce:
- 1 1/3 cups sherry sweet
- 1/4 cup brown sugar
Instructions
- Preheat oven to 350 degrees F. Prepare the pork by tying it up with string in about six sections cross ways. Rub garlic, salt and pepper on each side of the meat.
- Add the olive oil to a large skillet and add the pork. Sear the sides for just a minute to so. Remove from pan and place on a large sheet of aluminum foil. Pour over the white cooking wine and loosely seal the foil around the pork. Place the pork in a roasting dish and place in your preheated oven. Roast for about 50 minutes. Pork should be just cooked and just a hint of pink in the center when it comes out of the oven.
- While the pork is roasting, make the sauce. Set a small saucepan over a high heat. Add the sherry and the sugar. Stir well and bring it to a boil. Immediately reduce the heat to low and continue to cook the sauce for about a half of an hour. While the sauce is reducing, stir occasionally. Remove from heat and leave to cool slightly. You will have a syrupy consistency.
- Remove your pork from the oven and lay it on a chopping board. Take off the string and cut the roast into thin medallions. Serve hot with the sauce drizzled over the pork. As the sauce is quite sweet and rich, you won’t need much of it to flavour your pork.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
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