My last pork recipe was in 2015. https://www.johnniesinc.com/web/2015/05/pork-with-paprika-mushrooms-and-sour-cream/ Back then, I discussed my struggle with all forms of pork.  Well, not bacon.  That’s technically a pork product, but bacon’s impossible to screw up.  Pork chops and pork loins are tricky because they have a tendency to dry out.  Most likely because I over cook it.  I can’t blame the pork.  I will take responsibility.  After years of disappointment, I still find the best only way to prevent overcooking is to use an internal meat thermometer.  The National Pork Board recommends cooking chops, roasts, loins, and tenderloin to an internal temperature of 145° F.  So don’t be stubborn.  Don’t be lazy.  Use a meat thermometer.  Johnnies sells a few different types of thermometers, just make sure you buy the appropriate thermometer.  They sell candy thermometers too which might not work so well for monitoring meat.  

But, no matter how well you cook this pork, the sauce is the star of the show.  The feta cheese adds some pop to the creamy sauce.  In addition to pouring it over the pork, I dipped my asparagus in it, poured it over my rice and practically licked the plate clean.  I think this sauce would work wonderfully with fish, chicken or steak.  

Pork Loin with Creamy Feta Cheese Sauce

Ingredients:

  • 2 lb. pork loin 
  • salt and pepper to taste
  • flour, for dusting pork loin
  • 1-2 Tablespoons olive oil
  • 1 cup chicken broth
  • 3/4 cup white wine
  • 1 Tablespoon butter
  • 1 onion finely chopped
  • 1/4 cup white wine
  • 5 oz crumbled feta cheese
  • 3/4 cup heavy cream (180ml)
  • Salt
  • Freshly ground black pepper
  • 1/2 teaspoon dried parsley

Instructions

  • Preheat oven to 350 degrees F (175 degrees C).
  • Trim the pork loin of the silverskin and any excess fat. Pat dry with a paper towel. Season with salt and pepper. Dust with flour, shaking off any excess.
  • In a large skillet, heat 1 to 2 tablespoons of vegetable oil over medium-high heat. Sear the pork in the oil, rotating to brown evenly all sides. Transfer to a baking dish just large enough to fit the tenderloin.
  • Add 3/4 cup white wine and 1 cup chicken broth to the baking dish.  Bake the pork, covered, in the preheated oven for 30 minutes, basting with “glaze” every 10 minutes. Remove foil and continue baking until pork registers an internal temperature of 145 degrees.  (approximately 30 minutes, based on the size of your pork loin) 
  • While the pork is cooking, melt the tablespoon butter in the pan. Add the chopped onion and a pinch of salt and sauté for until fragrant, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
  • Deglaze the pan with the white wine. Once the wine has almost completely evaporated add the cream and feta cheese. Simmer over medium heat for about 3 minutes until sauce is smooth and thick.  Season to taste with salt and pepper and serve garnished with parsley.
  • Top pork loin with sauce before serving.

 

*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  

Recipe found and adapted from www.platedcravings.com and www.allrecipes.com.

 

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