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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.
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


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


  • 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.


Adapted from Real Irish Food


Serving: 1g | Calories: 390kcal | Carbohydrates: 6g | Protein: 40g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 151mg | Sodium: 203mg | Potassium: 743mg | Fiber: 1g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg