Recipes » Main Dish Recipes » Pork Loin with Creamy Celery Sauce

Pork Loin with Creamy Celery Sauce

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Pork Loin with Creamy Celery Sauce - A lovely pork loin served with a luscious creamy celery sauce is perfect for a special occasion dinner.
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Sliced Braised Pork Loin with Creamy Celery Sauce on a serving plate.

This braised Pork Loin with Creamy Celery Sauce is perfect for a special occasion dinner. Or just because it’s Wednesday.

Pork loin is one of our favorites! You can marinate and roast it, fill it with fruit and stuffing, or roast it and serve it with this creamy sauce. Because we enjoy it so much, I always look for sales on them and pick up a couple when they’re offered at a good price.

Sliced Braised Pork Loin with Creamy Celery Sauce on a serving plate.

For this recipe, I’m also making use of a really lovely but underused vegetable, celery, in the sauce. We tend to think of celery more as a seasoning or a base for other things, but it’s quite nice to feature it for itself once in a while.

You can serve this for any special occasion or just for a family dinner. Hope you enjoy it!

How to Make Braised Pork Loin with Creamy Celery Sauce

Whole pork loin sprinkled with salt and pepper on a cutting board.

Pat the pork dry and season liberally with salt and pepper. Heat the oil and half the butter in a heavy pan over medium heat.

Browned pork loin resting on a white plate.

Brown the pork loin, turning frequently, for 5-10 minutes or until dark golden brown. Transfer to a plate.

Shallots cooking in pan where pork loin was browned.

Add the shallots to the pan and cook, stirring frequently, for 5 minutes or until softened.

Pouring stock from a measuring cup into the browned shallots in pan.

Add the thyme and browned pork along with any accumulated juices. Pour in the stock. Cover and simmer for 30 minutes.

Browned pork loin and celery added into the pan with stock and shallots.

Turn the pork over and add the celery. Cover and cook for an additional 40 minutes.

Small bowl containing flour and butter to be combined.

In a small bowl, make a paste of the flour and remaining butter. Transfer the pork and celery to a platter and keep warm. Remove and discard the thyme. Whisk the flour-butter mixture into the simmering liquid a little at a time. Cook for 2 minutes stirring constantly.

Cream being poured from a measuring cup into the pan sauce.

Stir in the cream and bring to the boil. Remove the pan from the heat.

Slice the pork and spoon over the sauce. Serve with fresh green peas, the celery, and remaining sauce.

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Sliced Braised Pork Loin with Creamy Celery Sauce on a serving plate.

Pork Loin with Creamy Celery Sauce

Pork Loin with Creamy Celery Sauce – A lovely pork loin served with a luscious creamy celery sauce is perfect for a special occasion dinner.
5 from 1 vote
Print It Rate It Save
Course: Main Dishes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 8 servings
Calories: 390kcal
Author: Lana Stuart

Ingredients

  • 3 pounds pork loin
  • Salt and pepper
  • 1 tablespoon canola oil
  • 4 tablespoons butter divided
  • 4 shallots chopped
  • 3 sprigs fresh thyme
  • 1 ⅓ cups chicken stock
  • 6 ribs celery chopped
  • 2 tablespoons all-purpose flour
  • cup heavy cream
  • Salt and pepper
  • Green peas to serve on the side optional

Instructions

  • Pat the pork dry and season liberally with salt and pepper. Heat the oil and half the butter in a heavy pan over medium heat.
  • Brown the pork loin, turning frequently, for 5-10 minutes or until dark golden brown. Transfer to a plate.
  • Add the shallots to the pan and cook, stirring frequently, for 5 minutes or until softened. Add the thyme and browned pork along with any accumulated juices. Pour in the stock. Cover and simmer for 30 minutes.
  • Turn the pork over and add the celery. Cover and cook for an additional 40 minutes.
  • In a small bowl, make a paste of the flour and remaining butter. Transfer the pork and celery to a platter and keep warm. Remove and discard the thyme. Whisk the flour-butter mixture into the simmering liquid a little at a time. Cook for 2 minutes stirring constantly. Stir in the cream and bring to the boil. Remove the pan from the heat.
  • Slice the pork and spoon over the sauce. Serve with fresh green peas, the celery and remaining sauce.

Nutrition Information

Serving: 1 | Calories: 390kcal | Carbohydrates: 6g | Protein: 40g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 202mg | Potassium: 749mg | Fiber: 1g | Sugar: 2g | Vitamin A: 499IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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21 Comments

  1. Celery doesn’t get enough love…my grandmother makes a creamed celery dish that your’s reminded me of immediately. It’s absolutely fantastic!

  2. Stick season – I like that! I’ve never thought to make a creamy celery sauce before, but it looks like it would be perfect with this pork loin.

    1. Yes, Ashley, because pork loin is so lean, it can tend to be dry. I find that braising is one of the more effective ways to cook it without it drying out too much.

  3. I feel like celery is so underused (as a main flavor) I’m happy to see such an amazing looking sauce showcasing it’s deliciousness :)

    1. I totally agree! I use celery a lot as one component of seasoning (i.e., celery, onion, and bell pepper), but rarely feature it on its own. It’s so good in this sauce!

  4. What an interesting sauce! I can totally see how the celery would pair very nicely with the pork loin….I’ve got to try this recipe very soon!

  5. The mixture of flour and butter actually is a component of fine French cuisine! It’s called beurre manie (byuh mah-nay’), and it’s right handy to have. The only difference between it and our more traditional roux is that it’s not cooked. And for those of us getting ready for the holidays, we can prepare our roux and our beurre manie ahead of time. Just make sure you keep them refrigerated!

    1. Yes, you’re absolutely correct, Tracey. Beurre manie (literally, “kneaded butter” in French) is used to thicken many classical French sauces. The kneading process coats the flour particles with butter thus preventing them from lumping in the finished sauce. Although it contains the same components as roux, fat and flour, it is not cooked lending a bit more refined quality than roux.

  6. I can just see the flavor building in this recipe. Very comforting on a chilly day like today (and yesterday, and tomorrow…).

  7. It’s finally cold here now, too. So I’ve been in soup mode, but I love pork loin. The braise on that looks awesome!

    1. It’s so different from a typical gravy or pan sauce, Brenda, and I think it gives a little bit of sophistication to an otherwise everyday presentation of pork loin.