Roasted Pork Loin with Shallot Blue Cheese Sauce

By Beacon Staff

I love pork! No matter what cut I am using, whether it be a nice tenderloin, baby back ribs or some thick cut chops, pork is very affordable and easy to cook. Pork sirloin is probably my favorite because it is very lean and super versatile.

In this recipe we will use the center cut of the sirloin to create a simple yet sophisticated dish that is great for an easy weekday meal or for a nice dinner party that will be sure to please your guests.

Before getting started you will need to gather together the following ingredients…
2-3 lb. center cut pork sirloin roast, tied (your butcher can do this for you)
2 shallots, peeled and slice thin
1 clove fresh garlic, peeled and minced
4 oz. crumbled blue cheese
1/4 cup white wine
1 cup heavy cream
Olive oil
Salt and pepper

Start by preheating your oven to 350 degrees. Then, season your pork loin with salt and pepper. When you are cooking a large piece of meat it is very important to generously season the exterior so that the entire roast is flavorful when completely cooked.

Next, add 2 T. butter and 2 T. olive oil to a heavy bottom pan and place it over medium high heat. When the butter has foamed and starts to turn a nice light brown add your pork loin and start searing it all the way around. This should take about three minutes per side until all sides have gotten some nice color. Remove the pork from your pan and place in the preheated oven.

You will cook the pork for approximately 20 to 25 minutes or until it has reached an internal temperature of 135 to 140 degrees. Now it is time to start preparing the sauce. Place a small sauce pan on your stove over medium heat. Add 1 T. butter, when the butter has melted then add the sliced shallots and the garlic, season with salt and pepper and cook slowly, stirring occasionally for about three minutes and they have softened but with no color.

At this point add the white wine, bring it to a low boil and reduce in volume by half. When the wine has reduced add the cream and bring back up to a simmer and let it cook for three to four minutes. Now add the blue cheese and stir to combine and melt into your cream. Season to taste with salt and pepper and set on the back of your stove until the pork is ready. When the pork has reached the desired temperature remove it from the oven and let it stand for 10 minutes before slicing into 1” thick cuts. You can serve the pork individually plated or family style with the sauce over the top or on the side.

I like to serve this dish with roasted potatoes and some green beans or asparagus. Enjoy!

Josh Auerhammer is the chef/owner of the Culinary Design Center in Bigfork.