Smothered Pork Loin in a Cream Sherry Sauce

10/22/2016

Yes, it's cloudy, the wind is howling and it is pouring! This is my idea of a blissful weekend. Rain equals my very happy place right now. After pretty much 6 months without clouds or rain, when you hear it beating down on the roof, you just can't help but smile. Even walking in the rain is pleasurable at this point. Mind you, when it rains here, it really rains. We are not talking about a few drops to whet the pallet, we are talking full on torrential rain. You know, the stuff floods are made of. And yes, I love it!

Which brings me to this very warming and somewhat decadent pork roast. Perfect rainy day food.

Smothered Pork Loin in a Creamy Sherry Sauce

Living here in southern Spain, the world's best sherry is at our fingertips. Although I admit, I don't take advantage of it as I should. I am not a sherry drinker at all, which is a great shame. But I do love using it in cooking. I always have several varieties on hand in the kitchen as I love the versatile flavour it brings to dishes. In this roast, I used an Olroso sherry because of the sweetness. You can read a little bit more about that here if it tickles your fancy. As each year passes, 19 of them now, I say I am going to get into sherry and learn more about it. Who am I kidding!

Below in the recipe you will notice that I seared the meat before roasting it. I always do this for several reasons. It browns the meat as well and help seal juices inside. Also I tie the meat in several sections to hold it together which also helps with the tenderness of the meat. This roast is wrapped loosely in parchment paper before roasting. You could just as easily use aluminium foil if it is what you have on hand. I wrap it this way to hold in the the meat juice with the wine. It gives a a real delicious flavour to the roast.

Another point I would like to mention is the sugar in the sauce. I flagged this as being optional. Sometimes, I add that little bit of sugar sometimes I don't. When you sauce has finished simmering, give it a taste. If at this point, it tastes perfect to your pallet, leave it alone. However, if you find it a little bitter, add that teaspoon of sugar and leave to simmer for another minute or so.

Oh before I do forget, one more thing. If your sauce hasn't thickened after the time allotted, there is a remedy for that. Use one tablespoon of cornflour in two tablespoons of water. Stir well to combine. Gently pour into the simmering sauce until it reaches the desired consistency. This should do the trick just fine.

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

Smothered Pork Loin in a Creamy Sherry Sauce

Serves 4 / Prep time: 15 minutes / Cook time: 50 minutes

Ingredients

For the roast:

1 Pork loin roast
1/4 Cup/60 ml white wine
2 Tablespoons olive oil
2 Garlic cloves 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 Garlic clove, crushed
1/2 Onion, finely chopped
1 Cup/240 ml cream
Sea salt
Black pepper
1 Teaspoon sugar (optional)

Method

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 crossways. 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 45 - 50 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.

Click the downloadable link below to print recipe!