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  • Prep
    20 min
  • Total
    1 hour 50 min
  • Servings
    6

Herbed Pork Loin with Parmesan Cream Sauce and Brussels Sprouts

Ingredients

For the pork loin

1 6-bone pork loin (about 1.5 kg (3.5 lbs)), bones well cleaned

30 mL (2 tbsp) olive oil

30 mL (2 tbsp) fresh thyme, minced, or 5 mL (1 tsp) dried thyme

30 mL (2 tbsp) fresh oregano, minced, or 5 mL (1 tsp) dried oregano

30 mL (2 tbsp) fresh sage, minced, ou 5 mL (1 tsp) dried sage

2 garlic cloves, minced

5 mL (1 tsp) sea salt

Black pepper

 

For the roasted Brussels sprouts

1 L (4 cups) Brussels sprouts

30 mL (2 tbsp) olive oil

15 mL (1 tbsp) garlic scapes, minced, or 5 mL (1 tsp) garlic, minced

Sea salt and black pepper

 

For the parmesan cream sauce

30 mL (2 tbsp) butter, divided

1 shallot, minced

250 mL (1 cup) 15% cooking cream

125 mL (½ cup) dry white wine

125 mL (½ cup) Saputo Grated Parmesan Cheese

Sea salt and black pepper

Directions

For the pork loin

Place a rack in the oven’s middle position. Preheat the oven to 200°C (400°F). Oil the bottom of a roasting pan. Place the pork loin in the center of the pan.

In a bowl, combine the olive oil, thyme, oregano, sage, garlic, and sea salt. Season with black pepper. Using the hands, press the herb mixture onto the surface of the pork loin (do not cover both ends of the loin). Cook in the oven for about 1 hour 20 minutes, or until the internal temperature of the meat reaches 57°C (135°F) (start testing the meat after an hour of cooking time). Take the pork loin out of the oven and cover with aluminum paper. Let rest for 5 to 10 minutes.

For the roasted Brussels sprouts

Halve the Brussels sprouts lengthwise. In a large skillet set over medium heat, heat the olive oil, then add the garlic scapes. Cook for 30 seconds, then add the Brussels sprouts, face down, without overlapping them (cook the Brussels sprouts in two batches if the skillet isn’t large enough). Cook for 5 minutes without stirring. Sauté, then season with salt and pepper. Place the skillet in a 200°C (400°F) oven (combine all the sprouts if you sautéed them in two batches) and cook for 15 minutes, or until the Brussels sprouts are just tender. 

For the parmesan cream sauce

Melt 15 mL (1 tbsp) of the butter in a small saucepan over medium heat. Add the shallot and cook until translucent, about 5 minutes. Add the cream and white wine and bring to a boil. Lower the heat and simmer until the sauce thickens a bit, about 5 minutes. Add the Saputo grated Parmesan cheese and the remaining butter and whisk until both ingredients are fully incorporated and the sauce is smooth. Season to taste and keep the sauce warm until service.

To serve

Cut the pork loin along the bones to create six servings. Place each serving on a warm plate, and serve with the roasted Brussels sprouts and parmesan cream sauce.