Pork Loin in Creamy Garlic Sauce with Mashed Potatoes

Sink your fork into tender slices of seared pork loin bathed in a luscious cream sauce, accompanied by velvety garlic–butter mashed potatoes. This recipe elevates a simple cut of meat with layers of flavor—from the earthy warmth of cumin and oregano to the nutty brightness of Parmesan—while the side of mashed potatoes, infused with green onion and cilantro, adds comfort and freshness. Easy enough for a weeknight dinner yet impressive enough for guests, this dish delivers on richness, balance, and pure satisfaction.

Cooking Time

• Preparation: 15 minutes (chopping, seasoning)

• Pork sear & sauce prep: 10 minutes

• Cream sauce simmer & braise: 10–15 minutes

• Mashed potatoes: 20 minutes (boil + mash)

• Total active time: ~50 minutes

• Total time: ~70 minutes

Ingredients

For the Pork & Cream Sauce

• 2 Tbsp vegetable oil

• 2 Tbsp unsalted butter, divided

• 500 g pork loin, trimmed and cut into 4–6 medallions

• Salt and freshly ground black pepper, to taste (about 1 tsp each)

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 400 ml heavy cream

• 1 tsp dried oregano

• 1 tsp ground cumin

• 100 g (1 cup) freshly grated Parmesan cheese

• Optional garnish: a few sprigs of fresh cilantro or parsley

For the Garlic Mashed Potatoes

• 600 g (1.3 lbs) potatoes (Yukon Gold or Russet), peeled and cut into 2 cm chunks

• 1 tsp salt (for boiling water)

• 100 ml milk (warm)

• 2 Tbsp unsalted butter

• 2 garlic cloves, minced

• 2 green onions (scallions), thinly sliced

• Salt and freshly ground black pepper, to taste

• 1 Tbsp chopped fresh cilantro (or parsley)

Step-by-Step Cooking Directions

1. Sear the Pork:

   • Pat the pork medallions dry and season generously with salt and pepper.

   • In a heavy skillet over medium-high heat, add vegetable oil and 1 Tbsp butter.

   • Once butter foams, sear pork 2–3 minutes per side until golden brown. Transfer to a plate and tent loosely with foil.

2. Build the Aromatics:

   • In the same skillet, reduce heat to medium. Add remaining 1 Tbsp butter and chopped onion. Sauté 2–3 minutes until softened.

   • Stir in minced garlic and cook another minute until fragrant, taking care not to brown.

3. Make the Cream Sauce:

   • Pour in 400 ml heavy cream, scraping browned bits from the bottom of the pan.

   • Stir in oregano, cumin, a pinch of salt, and black pepper. Bring to a gentle simmer.

4. Finish the Pork:

   • Return pork medallions to the skillet, nestling them into the cream.

   • Sprinkle Parmesan evenly over pork and sauce.

   • Reduce heat to low, cover partially, and braise 10–15 minutes until pork is cooked through (internal temperature 63 °C/145 °F) and sauce has thickened.

5. Boil the Potatoes:

   • While pork simmers, place potato chunks in a pot of cold water. Add 1 tsp salt and bring to a boil.

   • Cook 15–20 minutes until fork-tender. Drain well.

6. Mash the Potatoes:

   • Return hot potatoes to the pot. Add warm milk, butter, and minced garlic. Mash until smooth and creamy.

   • Fold in green onions and chopped cilantro. Season with salt and pepper to taste.

7. Plate & Serve:

   • Spoon a generous portion of mashed potatoes onto each plate. Top with pork medallions and ladle creamy sauce over. Garnish with extra cilantro or parsley.

Nutritional Information (per serving; serves 4)

• Calories: 650 kcal

• Protein: 35 g

• Carbohydrates: 40 g

• Dietary Fiber: 4 g

• Sugars: 4 g

• Total Fat: 38 g

• Saturated Fat: 22 g

• Sodium: 650 mg

The Origins and Popularity of the Recipe

The practice of braising meat in cream-based sauces stretches back to classic French cuisine, where cuts like pork shoulder or loin would simmer in rich liquor- or cream-infused liquids. Mashed potatoes, a staple across Europe and North America, complement heavy sauces with their neutral creaminess. Together, they form a comfort-food duo beloved in bistros, Sunday roasts, and home kitchens worldwide.

Reasons Why You’ll Love the Recipe

• Simple Elegance: Few ingredients, maximum flavor.

• Make-Ahead Potential: Mashed potatoes can be prepared earlier; sauce reheats beautifully.

• Balanced Plate: Protein, starch, and vegetables in one dish.

• Crowd-Pleasing: Familiar flavors that satisfy both kids and adults.

• Textural Contrast: Tender pork, silky sauce, and creamy, slightly chunky potatoes.

Health Benefits

Pork loin provides lean, high-quality protein and B-vitamins. Heavy cream and butter, used in moderation, supply fat-soluble vitamins and satiety. Potatoes are rich in potassium and fiber, while garlic and onion offer antioxidants and anti-inflammatory compounds. Cilantro adds vitamin C and trace minerals.

Serving Suggestions

• Green Vegetable Side: Steamed broccoli or sautéed spinach for color and nutrients.

• Crisp Salad: Arugula with lemon vinaigrette to cut through richness.

• Crispy Bread: Crusty baguette or dinner rolls to mop up extra sauce.

Common Mistakes to Avoid

• Overboiling Potatoes: Can lead to waterlogged mash; drain promptly.

• Burning Garlic: Add garlic after onions soften to prevent bitterness.

• Undercooking Pork: Use an instant-read thermometer to ensure safe, juicy doneness.

• Skipping Sauce Reduction: Allow sauce to thicken before adding cheese for creaminess.

Pairing Recommendations

• Wines: A medium-bodied Chardonnay or Pinot Noir.

• Beers: A malty amber ale or Belgian saison.

• Non-Alcoholic: Sparkling water with lime or a ginger-pear mocktail.

Cooking Tips

• Even Searing: Pat pork dry to achieve a golden crust.

• Smooth Mash: Warm milk and butter ensure ultra-creamy potatoes.

• Flavor Depth: Grate Parmesan fresh rather than using pre-shredded for better melt.

• Herb Swap: Thyme or sage can replace oregano for an earthy twist.

Similar Recipes to Try

• Chicken in Mushroom Cream Sauce

• Beef Stroganoff with Egg Noodles

• Pork Chops with Apple–Onion Gravy

• Creamy Spinach & Ricotta Pasta

• Cod in Garlic Butter Sauce

Variations to Try

• Spicy Kick: Stir in red pepper flakes or smoked paprika to the sauce.

• Wine-Enriched: Replace half the cream with white wine for acidity.

• Dairy-Free: Use coconut cream and dairy-free Parmesan alternative.

• Cheesy Mash: Fold shredded Gruyère into potatoes before serving.

Ingredient Spotlight

Ground Cumin: Adds a warm, aromatic earthiness that deepens the cream sauce, balancing richness with a subtle spice note that pairs beautifully with pork.

Conclusion

This Pork Loin in Creamy Garlic Sauce with Mashed Potatoes offers luxurious comfort with surprisingly straightforward steps. From the seared pork medallions and Parmesan-laced sauce to the lush, herb-studded potatoes, every element works in harmony for a memorable, satisfying meal. Perfect for Sunday dinners, date nights, or special occasions—treat yourself to this sumptuous yet approachable dish.

FAQ

1. Can I substitute pork loin with another cut?
   Pork chops or tenderloin work; adjust cooking time based on thickness.

2. How do I reheat leftovers?
   Gently warm in a covered skillet over low heat or microwave in short bursts.

3. What if the sauce is too thin?
   Increase heat and simmer uncovered until desired thickness, stirring occasionally.

4. Can I make the potatoes ahead?
   Yes—reheat with added milk and butter to restore creaminess before serving.

5. Is there a low-fat option?
   Use half-and-half instead of heavy cream and reduce butter by half in mash.

6. Can I use garlic powder instead of fresh?
   Yes—use ¼ tsp garlic powder in sauce and ½ tsp in potatoes, adjusting to taste.

7. What temp for pork doneness?
   Aim for 63 °C (145 °F) internal; carryover cooking will raise temperature slightly.

8. How to keep potatoes from cooling too fast?
   Serve immediately or keep in a warmed bowl covered until ready to plate.

9. Can I add other vegetables to the sauce?
   Peas, mushrooms, or spinach fold in nicely during the final braise.

10. What bread pairs well?
    A warm baguette or garlic-parmesan pull-apart bread completes the experience.