Italian Pork Loin with Parmesan Mustard Cream Sauce
Indulge in the exquisite flavors of this Italian-inspired dish featuring succulent pork loin smothered in a luscious Parmesan mustard cream sauce. Searing the pork locks in its natural juices, while a savory blend of garlic, spices, and Parmesan infuses the creamy sauce with rich depth. Perfect for a special dinner or a gourmet weeknight treat, this recipe promises to elevate your dining experience with every bite.
Ingredients
Pork Loin:
- 3 pounds Pork Loin excess fat trimmed and cut into 4 equal parts
- 3-4 tablespoons Stone Ground Mustard or Dijon Mustard
- 3 teaspoons Italian Seasoning
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 teaspoons Onion Powder
- 2 teaspoons Garlic Powder
- 1 teaspoon Smoked Paprika
- 4-5 tablespoons Vegetable Canola, or Avocado Oil
Parmesan Mustard Cream Sauce:
- 4 tablespoons Unsalted Butter
- ½ cup Water or Chicken Broth
- 4 Garlic Cloves minced
- 1 cup Heavy Cream
- 1 tablespoon Lemon Juice from ½ Lemon
- 1-2 tablespoons Stone Ground Mustard
- 2 teaspoons Italian Seasoning
- 1 teaspoon Maple Syrup
- Freshly Cracked Pepper
- Salt to Taste
- ¼ cup freshly grated Parmesan cheese plus more for serving
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Season the pork loin with mustard, followed by the Italian seasoning, salt, pepper, onion powder, garlic powder, and smoked paprika.
- In a large pan, heat the oil over medium-high heat. Sear the pork in batches for 3-4 minutes per side, or until golden brown. Don’t worry if some seasoning falls off; it will add flavor to the sauce.
- Transfer the seared pork to a baking sheet lined with a wire rack. Once all the pork is seared, reduce the heat to low and add 4 tablespoons of butter, minced garlic, and ½ cup of broth or water to the pan.
- Place the pork in the preheated oven and bake for 20-25 minutes, checking the temperature halfway through. For medium-rare pork, it should reach a temperature of 145-150°F, medium 150-155°F, and medium-well 155-160°F.
- Once the pork reaches your desired temperature, remove it from the oven and place it on a cutting board. Loosely cover the pork with foil and let it rest for 10 minutes before slicing.
- Meanwhile, bring the butter and water/broth in the pan to a low simmer, scraping the bottom of the pan to incorporate all the browned bits.
- Add the remaining ingredients for the sauce except the Parmesan cheese. Taste and adjust seasoning as needed.
- Once the seasoning is adjusted to your liking, turn off the heat and stir in the grated Parmesan cheese.
- Slice the rested pork loin and top it with the Parmesan mustard cream sauce. Serve with extra Parmesan cheese on the side.
- Enjoy your Italian Pork Loin with Parmesan Mustard Cream Sauce!