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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…
Pork loin in brandy and cream
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.
Gather all of the ingredients together
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.
Brown off the pork loin chops
Pay special attention to the sides of fat. Brown these off and until they are caramelized.
Brown off the pork loin chops
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.
Cook the onion until soft
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.
Add the wine, mustard, and herbs
Follow this by adding the pork loin chops to the liquid.
Add back the pork loin
Finally, add the chicken stock and carrots.
Add the 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.
Gather all of the ingredients together
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.
Pork casserole ready
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.
Brown the mushrooms
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.
Add the brandy and reduce
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.
Add the stock and reduce
Next, add the spinach and cook through for 1 minute.
Add the spinach
Now, add the cream and stir in. The spinach will continue to cook. Remember to keep the heat low.
Add the cream
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.
Add the pork and carrots
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
Pork loin in brandy and cream is only half the joy this delicious recipe gives. Slow cooked pork loin in a mushroom and spinach brandy cream sauce. Yum!
- 2 boneless pork loin chops
- 1 tbsp olive oil
- 8.5 fl oz chicken stock Metric 250 ml
- 1 cup white wine Metric 175 ml
- 1 tsp English mustard
- 1 tsp French mustard
- 0.5 onion, finely chopped
- 1 cup baby carrots Metric 20 grams
- 1 bay leaf
- 2 sprigs of thyme
- 0.5 cup mushrooms, sliced Metric 100 grams
- 1 cup baby spinach Metric 100 grams
- 0.25 grams butter Metric 50 grams
- 0.5 cup brandy Metric 85 ml
- 1 cup double cream Metric 200 ml
- 1 tbsp olive oil
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Turn on the oven to heat up to 160C / 140C Fan / 280F
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First, gather all of the ingredients together for the casserole.
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Finely chop the onion and roughly chop the carrot if baby carrots are unavailable. Season the pork loin chops.
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Next, heat the oil in the casserole dish and start to brown off the pork loin chops.
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Pay special attention to the end with the fat and brown this off until crisp.
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Once browned off remove the pork loin chops to the side and add the chopped onion to the pot over low-medium heat. Fry until soft.
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Now add the white wine and reduce by half.
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Once the wine has reduced add the mustard and stir in. Also, add the bay leaf and thyme.
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Now add the pork loin chops.
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Finally, add the chicken stock and carrots.
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Bring this to a simmer and then place the lid on the pot and place the whole thing in the oven for around 3 hours. Check now and again to ensure the pot does not run dry and top up with chicken if needed.
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First, gather all of the ingredients together and slice the mushrooms.
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Once the pork casserole is ready, remove from the oven.
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Using a skillet or frying pan heat 1 tbsp of oil and the butter. Add the mushrooms.
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Brown the mushrooms off.
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Now, add the brandy being careful when it flames. Reduce by half.
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Add two ladles of the casserole stock. Allow this to reduce slightly.
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Next, add the spinach and start to cook off.
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Now add the cream and mix in.
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Finally, add pork loin chops and carrots from the casserole.
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Reduce the cream over low heat to a consistency you like. At the same time, the spinach will cook.
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And that's it. Serve with seasonal baby potatoes and enjoy. Pork loin in brandy and cream. Yum!
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I followed the instructions, but cooked the dish in my covered fry pan on the stove top using a very low heat until the pork was tender. I used a less fat cream (a cooking cream we can buy) and it thickened up nicely.. Lastly, seasoned with a pinch of salt and lots of freshly ground pepper. I will make this recipe again, it was a very tasty! dinner!
Glad you enjoyed recipe Elly and many thanks for the comment. I like the lower fat cream healthy idea. Take care. Steve.