Pork Loin in Creamy Garlic Sauce
First thing you’ll do is gather all ingredients together, minus the corn starch and heavy cream. Pork, salt, pepper, smoked paprika, red chili flakes, thyme, garlic, shallots, olive oil, white wine and chicken broth.
For ascetic reasons only, score the fat part of the loin. Season the pork loin, on ALL SIDES, with salt, pepper and the smoked paprika. Heat olive oil in a dutch oven over medium-high heat with a leaf of sage. Sear each side of the roast, you don’t have to do this, but it truly brings out the flavor of the pork even more.
While the pork is searing you’ll start adding the other items into the crockpot. Stir wine, chicken stock, shallots, white onion (if using), red pepper flakes, garlic, thyme, salt & pepper. Stir together.
When pork is seared, add the pork on top of the sauce, cover and cook on low for 3-4 hours.
Pork is ready when internal temperature reaches 165°F. Remove pork from slow cooker, set aside and cover with aluminum foil.
In a small bowl mix together heavy cream and cornstarch. Stir into slow cooker with the cooking juiced, replace lid on top, turn slow cooker to high and heat for an additional 10-15 minutes.
When sauce has thickened, slice pork and place slices back into the slow cooker to re-heat and to pick up more of the sauce.
Remove pork and serve over pasta, rice or any vegetable you would like and serve immediately with the sauce.
Ingredients
2 pounds center cut boneless pork loin
kosher salt & fresh black pepper (to sprinkle over meat)
1-2 teaspoons smoked paprika
1/2 teaspoon crushed red chili pepper flakes
1 teaspoon dried thyme
4-8 cloves of garlic, minced
2-4 shallots, chopped
1/4 cup olive oil
1/4 cup white wine
1/2 cup chicken broth or stock
1/2 cup heavy cream
1 tablespoon cornstarch, optional
3-4 fresh sage leaves, 1-2 for the cooking & 1-2 for garnish
