This Smothered Pork Loin in a Cream Sherry Sauce is a perfect fall dinner. Tender pieces of pork tenderloin topped with a sweet and creamy sherry sauce. Great served with Fluffy Mashed Potatoes.

Pork tenderloin is a great cut of meat that’s juicy and succulent when cooked just right! This one served here with the cream sherry sauce is very forgiving if it’s slightly overcooked, so don’t worry. You can have this dinner on the table in under an hour from start to finish, which is great for a decadent dish like this one!

This is the perfect Sunday lunch food.  Served alongside some Potato & Leek Cakes and some Garlic Butter Drizzled Carrots and you are all set.

What’s This Pork Dish Like

• Difficulty – This is a pretty straight forward dish to make. I recommend putting the pork in the oven first and then making your sauce. This way, both are ready at the same time.
• Taste – A delicious tender pork roast with a creamy and slightly sweet sauce.
• Serving – This roast serves four people as a main course. Remember, you can easily adjust the serving size in the recipe card at the end of the post.

Notes About The Pork Roast

• Sear the pork – Give the meat a quick sear before roasting. This gives is a great crust as well as sealing the juices
• Notes on the sauce – If the sauce isn’t sweet enough at the end, add a touch of sugar.
• Thicken the sauce – If you want it thicker, add a cornstarch mixture. Combine 1 tablespoon of cornstarch to 2 tablespoons and mix until there are no lumps. Slowly add it to the simmering sauce and stir until thickened to you liking.
• Internal Temperature of Cooked Pork –  Using a meat thermometer inserted into the middle of the thickest part, take it out of the oven when the internal temperature of the pork is 155F/68C .

Pork Tenderloin Crostini

Make this Pork Tenderloin Crostini for your next get together. Crisp baguette bread topped with melted cheese, caramelized onions and tender shavings of pork.

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Simmered Pork Tenderloin Roast

You can't beat a great old fashioned pot roast for dinner. And this Simmered Pork Tenderloin Pot Roast is no exception. A tender pork roast cooked in garlic, wine, bay leaves and slow cooked sauteed onions. You're perfect family comfort food for any day of the week.

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Creamy Stove Top Pork with Zucchini

Comfort food in July because sometimes you just need it. This Creamy Stove Top Pork & Zucchini is worth standing over the stove for, even in July. With tender pork loin chops topped off with a creamy & flavoursome sauce, it is sure to be a winner whatever the season.

Check out this recipe

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Smothered Pork Loin Roast in a Cream Sherry Sauce

This Smothered Pork Loin in a Cream Sherry Sauce is a perfect fall dinner. Tender pieces of pork tenderloin topped with a sweet and creamy sherry sauce. Great served with Fluffy Mashed Potatoes.

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Main Course

Cuisine: Spanish

Keyword: cream sauce, pork roaste, sherry

Servings: 4 servings

Calories: 466kcal

Author: Julia Pinney

Ingredients

For the roast:

• 1 lb Pork loin roast
• 1/4 Cup white wine
• 2 Tablespoons olive oil
• 2 cloves garlic crushed
• Sea salt
• Twine for tying up the meat
• Fresh chopped parsley for garnish

For the sauce:

• 1/2 Cup sherry
• 2 Tablespoons butter
• 1 clove Garlic crushed
• 1/2 Onion finely chopped
• 1 Cup cream
• salt
• Black pepper
• 1 Teaspoon sugar optional

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• Lay the meat out on large sheet of parchment paper and use the twine to tie the meat in about three to four sections cross ways. Rub the garlic and salt over the meat with your hands.
• In a large skillet set over medium to high heat, add the olive oil until sizzling. Add the meat to the pan and sear on each side for about 2-3 minutes until lightly browned. Remove from pan and return meat to the parchment paper. Pour over the 1/4 cup of white wine and loosely wrap the pork with the parchment paper. Place in a roasting pan and roast for about 35 – 40 minutes.
• While the pork roast is cooking make the sauce. In a medium saucepan set over medium to high heat add the butter and garlic until sizzling and then add the onions. Stir really well and reduce heat to medium low and let onions soften for about 10 minutes. Turn the heat back to high and add the sherry, bring to a boil and reduce heat to medium low again. Leave this to reduce by about half, stirring occasionally. Add all the cream and bring to a gentle simmer, stirring occasionally. Leave covered to let flavours enhance and sauce thicken for about 10 minutes over a low heat. Season with salt and pepper (sugar optional). Stir well and remove from heat.
• Remove pork from parchment paper and transfer to a cutting board. Cut off the string and discard. Cut into thin slices and put it on a serving platter. Pour over sauce, garnish with parsley and serve immediately.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. Sear the pork – Give the meat a quick sear before roasting. This gives is a great crust as well as sealing the juices
2. Notes on the sauce – If the sauce isn’t sweet enough at the end, add a touch of sugar.
3. Thicken the sauce – If you want it thicker, add a cornstarch mixture. Combine 1 tablespoon of cornstarch to 2 tablespoons and mix until there are no lumps. Slowly add it to the simmering sauce and stir until thickened to you liking.

Nutrition Facts

Smothered Pork Loin Roast in a Cream Sherry Sauce

Amount Per Serving (1 serving)

Calories 466 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 16g100%

Cholesterol 153mg51%

Sodium 82mg4%

Potassium 521mg15%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 2g2%

Protein 27g54%

Vitamin A 875IU18%

Vitamin C 2mg2%

Calcium 53mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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