Pork Loin in Brandy and Cream

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This pork loin in brandy and cream recipe has been created as a slow-cook recipe with the stock from the slow-cooked process used to add flavoring to the brandy and cream sauce. Mushrooms and baby spinach have also been used because they add more flavor and texture to the sauce. Just look at this beauty…

A slow-cooker or casserole method has been used here because the process of slow cooking makes the pork very tender. It just falls apart when ready to eat. However, it’s worth pointing out that if there’s not enough time for slow-cooking the pork loin, around 3 hours in the oven is needed, then the pork loin can be pan-fried. The sauce can then be made and the pork loin added to it. Either way, it’s a delicious dish.

1. Prepare the ingredients for the casserole

Apart from the pork loin chops themselves, the slow-cook casserole requires olive oil, chicken stock, white wine, English and Dijon mustard, onion, baby carrot, bay leaf, and thyme.

The only preparation prior to cooking is to finely chop the onions. Note that if baby carrots are unavailable then standard roughly chopped carrot works fine.

2. Prepare the casserole

Before starting the casserole preparation turn the oven onto 160C / 140C Fan / 280F.

Using the pot planned for the casserole heat the olive oil over medium to high heat. Brown off the pork loin chops on all sides.

Pay special attention to the sides of fat. Brown these off and until they are caramelized.

Once browned and sealed all over remove the pork loin chops and place on a plate to rest. Using the same pot, lower the heat and add the chopped onions. Cook these for 2-3 minutes until the start to soften.

Now, add the white wine and reduce this by half. Once reduced, add the English and Dijon mustard and stir these in. Also, add the bay leaf and thyme.

Follow this by adding the pork loin chops to the liquid.

Finally, add the chicken stock and carrots.

Bring this to a simmer and then place the top back on the casserole pot and place the whole thing in the preheated oven. The pork should be cooked for around 3 hours. Check the liquid level every now and again to ensure it is not running dry. If it starts to run dry just add a little more chicken stock.

3. Prepare the ingredients for the sauce

As mentioned at the start of this post, the stock from cooking the pork loin chops will be used as a part ingredient for the brandy and cream sauce. In addition to this, the sauce requires mushrooms, spinach, brandy, cream, and seasoning.

The only preparation that’s required is to slice the mushrooms. Easy.

4. Make the brandy and cream sauce

Once the pork loin chops are cooked remove the casserole pot from the oven.

Now, using a skillet or frying pan, heat a small amount of olive oil along with the butter over medium heat. Add the mushroom and gently fry off.

Once the mushrooms start to brown add the brandy. Be careful when pouring this in as it will flame. If it does not light immediately, light using a match and reduce by half.

Now, add 2 ladles of the pork loin stock to the pan and continue to reduce. Try to keep the stock clear and do not add any of the carrots or herbs.

Next, add the spinach and cook through for 1 minute.

Now, add the cream and stir in. The spinach will continue to cook. Remember to keep the heat low.

Add the pork loin chops and the baby carrots from the casserole and raise the heat slightly. Finally, reduce the cream sauce to the consistency you like and season to taste.

5. Serve and enjoy

And that how you make delicious pork loin in brandy and cream. Slow cooked and tender pork, smothered in a mushroom and baby spinach brandy and cream sauce. It doesn’t get much better than this. Serve as a midweek treat or entertain guests at a dinner party. Either way, the melt in the mouth pork loin will impress. Serve with baby new potatoes. Yum!

I do hope you enjoyed this pork loin in brandy and cream recipe. To keep up to speed with all new recipes from The Yum Yum Club simply subscribe to our newsletter at the top of this page. Otherwise, follow us on Facebook or Pinterest by clicking the link.

As always, many thanks for reading and until next time… Steve.

6. Nutritional values

Steve Deacon

Founder & Writer

Hi, I'm Steve, founder of The Yum Yum Club. After years in the corporate rat race traveling the world, my wife Jen and I settled back in the UK to follow our true passion: great food and wine. Having worked in restaurant kitchens in my youth, I share honest home-cooked recipes, kitchen timing tips, and culinary discoveries.

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