Seared Pork with a Brandy-Mushroom Cream Sauce

We are back home and life is back to normal. That means I am once again back in the kitchen, cooking up all kinds of good things. The temperatures are beginning to cool down a bit, so it is time to once again use the oven more too. One of my latest creations was a seared pork loin with a mushroom-brandy cream sauce.

I started off by making a crushed peppercorn crust for my pork loin, then seared it for 3 minutes per side until it had a nice, golden crust all around.

For the perfect sear, you want the skillet to be VERY, VERY hot first, then add olive oil and butter to the skillet, then carefully add the meat. If you have a cast iron or oven proof skillet, you can out it in the oven to heat up for about 30 minutes too.

As the pork was forming its nice crust, the oven heating up at 425* F or about 230*C. When all the sides of the pork loin were crusted over, transferr the pork into a baking dish and drizzle a little olive oil and black fig balsamic vinegar over the top. Then in to the oven it goes to cook until the internal temperature is at least 160* F.

For the sauce, add about 1/4 cup of brandy and a dash more of the balsamic vinegar to the skillet, to deglaze it. Reduce the liquid to about half, then then add about 1-1/2 cups sliced mushrooms, 1 shallot, sliced very thin and about 1 TBSP of garlic and salt & pepper to taste, though you will still have some pepper from left from searing the pork loin, and cook for about 5-7 minutes, or until the onions and mushrooms are cooked.

Add about 3/4-1 cup of heavy whipping cream to the mix and combine thoroughly. Bring to a boil, then reduce the heat to a simmer and continue to cook for about 7-10 minutes, stirring often.

When the pork loin has reached the internal temperature of about 160-165* F, remove it from the oven and let it sit for about 5-7 minutes before slicing. Then slice into thin strips.

Top with the sauce and serve with your favorite side dishes. I served it with some cooked pasta and green beans topped with tomatoes, and a glass or two of a deliciously smooth red blend to complete the meal. Delicious!

Make everyday special. Live it up and enjoy life. Stay safe and stay well Everyone. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

15 thoughts on “Seared Pork with a Brandy-Mushroom Cream Sauce”

      1. For the peppercorn crust do I add some kind of liquid to make it stick to the pork or does it stick by itself? And while the pork is cooking in the oven I heat the sauce in a separate skillet or saucepan, right? My problem with searing is that the kitchen sometimes fills with smoke and sets off the smoke alarm. I will sear this, though. I’ll try it next weekend and let you know.

        Liked by 1 person

      2. So for the pork, pat it dry with a paper towel, then press it into the crushed peppercorns. they will stick. Make the sauce in the same pan once you have transferred the pork to a baking dish. You want all he flavors and “crust” from the pork and the peppercorns. If you have a stove fan, turn that on and it should help, otherwise maybe open a window or turn on a fan close by. A lot of it is just trial and error and seeing what works best for you. If you have a grill outside, you can place it on a very hot grill or gridle and sear it for 3 minutes per side on that too, then transfer it to the oven.


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