Roasted Pork Loin with Rosemary Garlic Cream Sauce

Roasted Pork Loin with Rosemary Garlic Cream Sauce

This is the kind of dinner that looks fancy but is EASY to pull off — juicy, herb-crusted pork loin with a silky rosemary garlic cream sauce spooned right over the top. Perfect for Sunday dinner, date night, or entertaining.

Ingredients

• Pork Loin:
• 3–4 lb pork loin (not tenderloin)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp paprika
• ½ tsp onion powder

Rosemary Garlic Cream Sauce:

• 2 tbsp butter
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 cup chicken broth
• 1 cup heavy cream
• ½ cup freshly grated Parmesan
• Salt & pepper to taste

Instructions

Prep the Pork

Preheat oven to 375°F.

Pat pork loin dry.

Mix olive oil, garlic, rosemary, salt, pepper, paprika, and onion powder.

Rub mixture all over pork.

Sear

Heat oven-safe skillet over medium-high heat.

Sear pork on all sides until golden brown (about 2–3 minutes per side).

Roast

Transfer skillet to oven.

Roast until internal temp reaches 140–145°F (about 45–60 minutes depending on size).

Remove and rest 10–15 minutes before slicing.

Make the Cream Sauce

In the same skillet (after removing pork), melt butter.

Add garlic and rosemary, sauté 30 seconds.

Pour in chicken broth, scraping up browned bits.

Simmer 3–4 minutes.

Stir in heavy cream and Parmesan.

Simmer until thickened (5–7 minutes).

Season to taste.

To Serve

Slice pork loin and spoon rosemary garlic cream sauce over the top.

Serving Ideas

Garlic mashed potatoes

Roasted baby potatoes

Grilled asparagus

Buttery green beans