Roasted Pork Loin in Creamy Pepper Sauce

“This is a Malbec heavy blend and Malbec pairs great with pork and rich sauces, so my brother’s creamy pepper sauce over a nice pork loin was a fool-proof choice.
The pepper sauce mellows the tannin and acid in the wine, which allows
the dark fruit notes to shine through. Truly an excellent pairing!”

Robynn Chapman – Internet Sales, Wine Club & Hospitality

Serves: 6


Roasted Pork Loin
6 cloves garlic, minced
2 Tbsp rosemary, dried
1 Tbsp kosher salt
1 Tbsp coarse ground black pepper
1/3 cup AVV olive oil
2 lbs boneless pork loin
1/2 cup AVV Sauvignon Blanc

Creamy Pepper Sauce
2 Tbsp unsalted butter, divided
1 large shallot, minced
1/2 cup brandy or cognac
1 cup beef broth or stock
1/3 cup heavy cream
2-3 tsp coarse ground black pepper

Method of Preparation:
Pork Loin

Preheat oven to 350˚ .
Using a mortar and pestle, crush together garlic, rosemary, salt and pepper until a paste is formed, then combine with olive oil. Pierce top of pork loin in several places with a sharp knife, then rub the garlic/oil mixture into the slits and over the top of the loin.

Place the pork loin in an oven safe basting pan and pour the Sauvignon Blanc into the pan. Place pan in oven and cook until the pork is no longer pink, 90 to 120 minutes, or the internal temperature reads 145˚ .

Creamy Pepper Sauce
Melt 1 Tbsp butter in large skillet, over medium heat. Add shallot and cook until softened and lightly browned, 2 to 3 minutes.

Carefully add brandy/cognac and cook over medium-high heat until reduced by half, about 1 minute. Whisk in beef broth/stock and bring to a simmer. Let simmer until reduced by half, 2 to 3 minutes.

Reduce heat to medium. Stir in cream, remaining butter and pepper. Simmer 4 to 5 minutes, until thickened. Serve sauce over sliced pork loin.