Pork Top Loin with a Red Bell Pepper Mushroom and Onion Sauce
Treat yourself to a rich and hearty dinner with this Pork Top Loin with Red Bell Pepper, Mushroom, and Onion Sauce. This gourmet-inspired recipe combines tender, pan-seared pork top loin with a luscious vegetable sauce infused with the flavors of garlic, paprika, fresh thyme, and a touch of cream. The sautéed red bell peppers, mushrooms, and onions provide a colorful and flavorful base that complements the juicy pork perfectly. Simmered to perfection in chicken broth, this dish strikes a perfect balance of savory and creamy. Ideal for a special occasion or a cozy family meal, it requires just 15 minutes of prep and under an hour to make. Serve with your favorite side dishes, like buttery mashed potatoes or a crisp green salad, and garnish with parsley for an elegant finish. Packed with protein and vibrant flavors, this recipe is sure to become a favorite!
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) Pork top loin
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large, diced Red bell pepper
- 8 oz, sliced Mushrooms
- 1 medium, thinly sliced Yellow onion
- 3 cloves, minced Garlic
- 1 cup Chicken broth
- 1/3 cup Heavy cream
- 2 tablespoons Butter
- 1 teaspoon, chopped Fresh thyme
- 1/2 teaspoon Paprika
- 2 tablespoons, chopped (optional, for garnish) Parsley
Instructions
Season the pork top loin pieces with 1 teaspoon of salt and 1 teaspoon of black pepper on both sides. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the pork loin pieces for 3-4 minutes on each side, until golden brown. Remove from the skillet and set aside (they don’t need to be fully cooked yet).
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced red bell pepper, sliced mushrooms, and thinly sliced onion. Sauté for 6-8 minutes until softened.
Add the minced garlic to the skillet and cook for 1 minute, stirring frequently to avoid burning.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the paprika, fresh thyme, and 1 teaspoon of salt.
Return the seared pork loins to the skillet, nestling them into the vegetable mixture. Reduce the heat to low, cover, and simmer for 15 minutes, or until the pork is cooked through and reaches an internal temperature of 145°F (63°C).
Once the pork is cooked, remove it from the skillet and transfer to a plate. Cover loosely with foil to rest.
Add the heavy cream and butter to the skillet with the red bell pepper, mushroom, and onion mixture. Stir well and allow the sauce to simmer for 3-4 minutes to thicken slightly.
Taste the sauce and adjust seasoning with additional salt as needed.
Plate the pork loins and spoon the red bell pepper, mushroom, and onion sauce generously over the top.
Optional: Garnish with chopped parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
1292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.7 g | 133% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 5871 mg | 255% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 16.4 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 132 mg | 10% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2319 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
