Roasted Pork Loin with Cream Sauce; doesn’t that just sound decadent? Roast the pork and make the sauce all in the same skillet. It’s simple and impressive all in one go! Paired with my tips for making perfectly cooked, juicy, ridiculously tender pork loin, this will be a dinner for the books.
Skillet roasting pork loin is something I’ve been doing for a few years and it is, honestly, what changed my mind aout the cut of meat. I really didn’t like pork loin before! I though it was dry and tasteless. As I learned more about cooking, I learned that “dry and tasteless” is something that can always be fixed.
Enter: skillet roasting. The high-heat sear traps all the juices inside the meat, and using a thermometer to test the meat ensures that it’s cooked perfectly without getting dry. The last piece of the juicy-pork-puzzle is letting that meat rest for a good 10 minutes after it comes out of the oven. Don’t be tempted to slice!
- Pork tenderloin – I used a 1 lb tenderloin. If yours is larger or smaller, you will need to adjust the roasting time.
- Salt & pepper – Season to taste.
- Olive oil – For sautéeing. If you want to use another type of oil, make sure it has a high smoke point. Other types such as canola, vegetable, sunflower, safflower, avocado, and grapeseed are all great.
- Italian seasoning – Or any mixture of your favorite herbs.
- Chicken broth – Or any type of broth you have handy. This will prevent burning on the skillet when it’s in the oven.
- Butter – I prefer to use unsalted, but use any type you have.
- Shallot – If you don’t have any shallot, you can use white or sweet onion instead.
- Garlic – Use as much or little as you like! Fresh or jarred.
- Flour – All-purpose flour works best for making a roux.
- Wine – White wine. Chardonnay, Pinot Grigio, Pinot Gris, or Sauvignon Blanc are all great options.
- Cream – I used 18% cream. You can use anything from 10% – 35% MF.
- Thyme – Fresh thyme is best.
How to make roasted pork loin with cream sauce
- Sear: Preheat the oven to 350F and generously season the pork tenderloin on all sides with salt and pepper. Heat the olive oil in an oven-safe skillet over high heat, then sear the pork on all sides. Pour the chicken broth into the skillet, sprinkle the Italian seasoning over the pork, then transfer the skillet to the oven.
- Roast: for 20-25 minutes, or until the internal temperature of the pork reads 145F. Set the pork aside on a cutting board or platter and tent with foil. Place the skillet on the stovetop over medium-high heat and melt the butter. Add the shallot and sauté for 1-2 minutes.
- Sauce: Add the garlic and sauté for 30 seconds. Stir the flour in until well combined, and let it bubble for about 1 minute before pouring in the wine. Stir until completely smooth, then add the cream and thyme. Reduce the heat and let the mixture simmer for 2-3 minutes.
- Serve: Remove the thyme and add salt and pepper to the sauce to taste. Add the pork back to the skillet and serve.
I am very loyal to my instant-read digital thermometer. I don’t want dry pork, and I definitely don’t want under-cooked pork. Pork is cooked to perfection at 145F. To test this, insert the thermometer into the thickest part of the pork loin. If it needs more time, make sure to test a different spot the next time it comes out of the oven.
While 145F is the recommended temperature for perfectly cooked pork, do keep in mind that there will be a very slight tinge of pink throughout the meat. If that is not okay with you, cook it to 155F or even 165F if you would rather err on the side of caution and you don’t mind it a little drier.
I’ve experimented with skillet roasting for many years! I find that a dry skillet will create tons of smoke and potentially burn the bottom of the roast. Adding a bit of broth to the skillet will all but cook off in the oven, still while keeping a beautiful, browned, roasty exterior on the pork. All that and no smoke? Count me in!
The point of resting meat is to let the fibers re-absorb all the juices. If you slice too early, everything will bleed out and the meat will be dry. I like to let the pork rest for a good 10 minutes. Perfect amount of time to make your sauce!
Tips for making perfect roasted pork loin with cream sauce
- I can’t stress enough how much an instant-read digital thermometer will help you out to make perfectly juicy pork! Get one!
- If you like your pork more done and on the safe-side, cook it to 155 – 165F.
- Leave the flour out if you want a thinner sauce or if you’d like to have this recipe completely gluten-free.
- Prep the ingredients for the sauce as the pork roasts. The sauce moves along fast! This will help you tons.
- Try this recipe served with some fresh lemon wedges.
How to store leftovers
Transfer leftovers to an airtight container and store in the fridge for 3-4 days. You can reheat the pork and sauce together in a skillet over medium heat. Thin it out with some broth or cream if needed. You can also reheat in the microwave at 20-30 second intervals, stirring in between.
Looking for more recipes that dirty minimal dishes?
- One Pan Pork Chops and Potatoes
- Skillet Chicken Pot Pie
- One Pan Herb Roasted Chicken and Vegetables
- Sweet Potato Breakfast Hash
- Chicken Stroganoff
Roasted Pork Loin with Cream Sauce
- 1 lb pork tenderloin
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 3/4 cup chicken broth
- 1 tbsp butter unsalted
- 3 tbsp shallot finely diced, about 1 shallot
- 2 cloves garlic minced
- 1 tbsp flour
- 1/2 cup white wine
- 3/4 cup 18% cream heavy cream or half & half (10%) will work
- 2 sprigs thyme
- Preheat the oven to 350F and generously season the pork tenderloin on all sides with salt and pepper. Heat the olive oil in an oven-safe skillet over high heat, then sear the pork until golden on all sides. Pour the chicken broth into the skillet, sprinkle the Italian seasoning over the pork, then transfer the skillet to the oven.
- Roast for 20-25 minutes, or until the internal temperature of the pork reads 145 – 155F*. Set the pork aside on a cutting board or platter and tent with foil. Place the skillet on the stovetop over medium-high heat and melt the butter. Add the shallot and sauté for 1-2 minutes.
- Add the garlic and sauté for 30 seconds. Stir the flour in until well combined, and let it bubble for about 1 minute before pouring in the wine. Stir until completely smooth, let it bubble for 1-2 minutes, then add the cream and thyme. Reduce the heat and let the mixture simmer for 2-3 minutes.
- Remove the thyme and add salt and pepper to the sauce to taste. Add the pork back to the skillet and serve.
I made this last night and it was delicious! I followed the recipe very closely with one minor exception, using Herbs de Provence instead of Italian & thyme. My only issue with the recipe was there was no mention of what to do with all the broth in the pan when the pork comes out of the oven. The next step says to saute shallots in butter but if I threw them in the broth that would be boiling the shallots. I ended up cooking the broth down to close to a dry pan and then adding the butter and shallots. I think though that next time I will pour off the broth, make the sauce, adding an extra TBL of butter and flour and then adding the broth back in towards the end. Thanks for posting such a great recipe – it was just what I was looking for. Definitely a keeper.
Looking forward to trying this! Any suggestion for a non-alcoholic alternative to the wine?
Absolutely! You can use 1/2 cup chicken broth mixed with 1 1/2 tsp white wine vinegar or regular white vinegar. I hope you love it 🙂