Roast Pork with Creamy Parsley Sauce combines tender, juicy pork with a rich sauce flavored with fresh parsley. Pork loin is an affordable choice for a roast, and a simple marinade of soy sauce, Dijon mustard, lemon juice, honey, garlic, and parsley stems gives the meat plenty of flavor. The recipe is easy to prepare, although the pork needs a few hours to marinate. The creamy parsley sauce brings all the flavors together.
I like cooking with fresh herbs, especially parsley, so this recipe is a good way to let one of my favorite herbs take center stage. The marinade needs a little time to work, but the preparation itself is simple. Once the pork has marinated, the oven does most of the work, and the result is worth the wait.
A Simple Marinade for Pork Loin
Pork loin is a budget-friendly choice for a roast, and it can be wonderfully juicy when cooked carefully. Since it has a fairly mild flavor, it also works well with a marinade that adds both seasoning and freshness.
For this recipe, I combine soy sauce, Dijon mustard, lemon juice, honey, garlic, chopped onion, and parsley stems. The soy sauce adds savory flavor, while the mustard and lemon bring a little sharpness. Honey balances the mixture without making it too sweet.
I use the parsley stems in the marinade and save the leaves for the sauce. The stems add herbal flavor while the pork marinates, and the fresh leaves give the finished sauce its distinctive parsley taste.
Allow the pork to marinate in the refrigerator for at least two to three hours. If you have time, you can leave it overnight. Turn the meat occasionally so the marinade reaches all sides.
How to Roast Pork Loin
Take the pork out of the refrigerator about an hour before cooking. Before roasting, pat the surface dry and brown the meat on all sides in a hot pan. This step adds color and flavor to the roast.
Transfer the pork to an ovenproof dish and pour the marinade over it. Roast until the centre reaches 72°C (162°F), checking the temperature with a meat thermometer. The cooking time depends on the shape and thickness of the loin, so use the temperature rather than time alone to judge when it is ready.
Let the roast rest loosely covered with foil before slicing it thinly. Resting helps the juices settle, making the pork easier to slice and serve.
Creamy Parsley Sauce
The sauce brings the whole dish together. Shallots and garlic provide the base, while the cooked marinade and chicken stock add savory flavor. After simmering and straining the mixture, cream makes the sauce smooth, and chopped fresh parsley gives it its fresh herbal character.
Add the parsley leaves near the end so their flavor remains noticeable. Taste the sauce before adding salt, as the soy sauce already contributes plenty of seasoning. If the sauce becomes too thick, loosen it with a little extra chicken stock.
What to Serve with Roast Pork
Serve the sliced pork with plenty of creamy parsley sauce. Oven-baked garlic potatoes make a great side dish, especially with sauce spooned over them. Green beans and carrots add color to the plate, while Creamy beet salad, Pickled red onions, and Finnish pickled cucumbers bring a fresh, tangy contrast to the rich sauce.
This roast takes a little planning because of the marinating time, but the steps are straightforward. It is a good choice when you want a home-cooked meal with plenty of flavor without using an expensive cut of meat.
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Roast Pork with Creamy Parsley Sauce
Equipment
- Cutting board and sharp knife
- Measuring spoons and measuring jug
- Food-safe bag or container for marinating
- Large frying pan
- Ovenproof dish
- Meat thermometer
- Saucepan
- Fine-mesh sieve
- Whisk or wooden spoon
- Aluminium foil
Ingredients
For the Pork and Marinade
- 1.5 kg (about 3.3 lb) pork loin
- 5 tbsp light soy sauce
- 1 onion finely chopped
- Flaky sea salt to taste
- Black pepper to taste
- 2 tbsp Dijon mustard
- 4 tbsp lemon juice
- 1 tbsp runny honey
- 100 ml (about ⅖ cup) finely chopped parsley stems
- 2 garlic cloves finely chopped
For the Creamy Parsley Sauce
- 2 tbsp olive oil
- 2 shallots finely chopped
- 1 garlic clove finely chopped
- Reserved marinade
- 100 ml (about ⅖ cup) chicken stock
- 300 ml (1¼ cups) heavy cream
- 100 ml (about ⅖ cup) finely chopped fresh parsley leaves
- 1 tbsp honey
- Black pepper to taste
- Salt to taste, if needed
- 1 lemon for serving
Instructions
- Prepare the marinade. Finely chop the onion, garlic, and parsley stems, reserving the parsley leaves for the sauce. Combine them with the soy sauce, Dijon mustard, lemon juice, honey, and black pepper. Taste and add salt if needed.
- Remove any silverskin from the pork loin and trim excess fat if necessary. Place the pork in a large food-safe plastic bag or suitable container and pour in the marinade. Refrigerate for 2–3 hours or overnight, turning the pork occasionally.
- Prepare for roasting. Remove the pork from the refrigerator about 1 hour before cooking. Preheat the oven to 175°C (350°F).
- Brown the pork. Remove the pork from the marinade and pat it dry with paper towels. Reserve the marinade for the sauce. Heat a little olive oil in a large frying pan and brown the pork on all sides.
- Roast the pork. Transfer the browned pork to an ovenproof dish and pour the reserved marinade over it. Roast until the centre reaches at least 72°C (162°F), checking with a meat thermometer. The cooking time will depend on the shape and thickness of the loin.
- Rest the pork. Transfer the cooked pork to a plate or board and loosely cover it with foil. Let it rest for at least 20 minutes before slicing. A resting period of around 10–15 minutes is also suitable.
- Start the sauce. While the pork rests, heat the olive oil in a saucepan. Add the chopped shallots and garlic and cook gently for a few minutes until softened.
- Add the reserved marinade and bring it to a boil. Add the chicken stock and black pepper, then simmer gently for about 5 minutes.
- Finish the sauce. Strain the sauce and return the liquid to the saucepan. Stir in the cream and honey and simmer gently for another 3–5 minutes, until the sauce thickens slightly. Stir in the chopped parsley leaves and season with salt and black pepper to taste.
- Serve. Slice the pork thinly and serve with the creamy parsley sauce.
Notes
Meat thermometer: Check the temperature in the thickest part of the pork loin.
Resting: Resting the pork before slicing helps retain its juices.
Sauce: Simmer the cream sauce gently rather than boiling it vigorously. If it becomes too thick, add a little extra chicken stock or water.
Seasoning: Taste the sauce before adding salt, as the soy sauce and marinade already contribute saltiness.
Serving suggestions: Serve with lemon wedges, oven-baked garlic potatoes, green beans, carrots, or other vegetables.
