Pork loin with onion sauce & 3 Advance Sauces for Roast Pork

You have never cooked it like this Super creamy and delicious, it will become your favorite recipe.



  • 800 g of pork loin 

  • 3 cloves of garlic 

  • 1 onion 

  • 1 tablespoon of butter 

  • Olive oil 

  • Salt and pepper 

  • 1 tablespoon of oregano 

  • 1 teaspoon of paprika 

  • Laurel 

  • 200 ml of white wine or beer 


The preparation: 

  1. Brown the loin in a pan with oil.

  2. Then transfer the meat to a plate.

  3. In the same pan, melt the butter and add the onion, paprika, oil, salt, pepper, meat, wine and bay leaf.

  4. Cook and let the sauce thicken slightly, then serve.


3 sauces prepared for roast pork: 

♦ Mushroom Sauce: 

In a hot pan with little fat, brown 1 peeled and chopped shallot, add 250 g of chopped mushrooms and cook until the water of the vegetables has evaporated.

Pour in 1 glass of meat broth and reduce by half. Add 10 cl of fresh cream and a knob of butter.

Prepared in advance, this sauce is heated over low heat. The boss's advice? Pour it over the roast, still cold at the end of cooking, so that it slowly regains its temperature.


♦ Salami sauce: 

It is the ideal brown sauce to accompany pork. Fry 1 chopped shallot in a little butter, sprinkle with 5 cl of white wine and let it evaporate. Add 10 cl of brown broth and reduce in layers.

Off the heat, add 1 tbsp. mustard soup, 1 knob of butter and 3 julienne pickles.

This sauce can be made several hours in advance. Just be careful not to let it boil when you heat it.


♦ tomato sauce: 

To enjoy it even more, prepare it with bacon morsels! 

In a pan greased with oil, brown 1 chopped onion, 1 chopped carrot and 80 g of bacon, then add 600 g of crushed tomato. Leave to simmer for 40 minutes before blending.

Do not hesitate to prepare this roasted pork sauce in the Thermomix and mix at high speed; you will get an incomparable velvety. You can also prepare this sauce the day before and warm it gently, for example adding black olives and basil for a Provençal touch.


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recipe IKRAM OM

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