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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
Cook Time40 minutes
Total Time1 hour 5 minutes
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.