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Dine and Dish

Food blog with family recipes

April 4, 2011

Pepper-Crusted Pork Loin with Sour Cream and Onion Sauce

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Pork Loin with Sour Cream & Onion SauceWhen the friendly folks at Breakstone’s Sour Cream asked me to create a main dish recipe for our Easter celebration, I knew immediately what route I was going to take. While many people love a trusty baked ham for their Easter dinner, I prefer to go with a tender, juicy pork loin.

white plate with pork loin plated and cream saucePork loin is the meat I turn to when I want something that doesn’t require a lot of effort, but is impressive enough for company and special occasions, like Easter.

As I was thinking about how I wanted my main dish to turn out, I knew I wanted something with some pizazz. I wanted to create a recipe that captured all of my favorite flavors into one delicious dish. Cracked pepper had to be a part of the rub, no question. When it came to the sauce, I wanted to somehow incorporate Breakstone’s Sour Cream and another favorite flavor…sauteed onions.

I’m extremely proud of this recipe and can’t wait to make it again for our Easter guests. It is sure to please everyone at the dinner table!

Pork Loin Tied

Before you check out the recipe, make sure to enter the sweepstakes over at the Breakstone’s Holiday page on Better Homes and Gardens. Imagine how great of a celebration you could have if you were the lucky $2500 Grand Prize winner! Enter for your chance to win today!

Recipe: Pepper Crusted Pork Loin with Sour Cream and Onion Sauce

For the pork loin:

  • 2 pork tenderloins (3/4 pound each)
  • 3 tablespoons prepared mustard
  • 1 Tablespoon Italian seasoning
  • 2 teaspoons freshly cracked pepper
  • 1/4 teaspoon salt

For the onions:

  • 1 Tablespoon butter
  • 1 Tablespoon olive oil
  • 1 small onion, thinly sliced and separated into rings

For the sauce:

  • 1 cup chicken broth
  • 2 Tablespoons corn starch
  • 1 cup Breakstone’s Sour Cream
  • 1 pinch salt
  • 1 teaspoon freshly cracked black pepper
  1. Place tenderloins side by side and tie together with kitchen string.
  2. In a small bowl, combine the mustard, Italian seasoning, pepper and salt; rub over the surface of meat.
  3. Place in a shallow roasting dish. Cover and bake at 425° for 20 minutes. Uncover; bake 40 minutes or until a meat thermometer reads 160°.
  4. Remove from the oven, cover with tin foil and allow the meat to rest while creating the sauce.
  5. In a heavy duty pan, such as a cast iron skillet, melt the butter and olive oil over medium heat. Once melted, add the rings of onion and saute for 10 minutes, or until onions are soft and edges begin to brown and caramelize.
  6. In a separate skillet, blend chicken broth and corn starch. Bring to a boil, and with a whisk, stir continuously. Reduce heat and add sour cream and salt. Continue to whisk until a smooth sauce has formed. Add cracked black pepper and remove from heat.
  7. To serve, slice the pork loin. Top each slice of pork loin with one spoonful of sauteed onions then drizzle with sour cream sauce.

Sour Cream Sauce is also delicious served over cooked vegetables as well as mashed potatoes.

Disclosure:  This is a sponsored post for Breakstone’s Sour Cream.  All ideas, thoughts, experiences, photos are my own.”

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Filed Under: Main Dish, Previous Tagged With: holiday meal, main dish, pork loin

Reader Interactions

Comments

  1. Georgia @ The Comfort of Cooking says

    April 4, 2011 at 10:34 am

    Kristen, your pork loin looks perfect, and so flavorful! I’d love to make this for Easter, or any day of the week. Thanks for sharing this delicious looking recipe! 🙂

  2. Pam says

    April 4, 2011 at 12:59 pm

    Wow, this sounds fantastic!

  3. Estela @ Weekly Bite says

    April 4, 2011 at 1:12 pm

    What a wonderful dish! I don’t make pork nearly enough. Can’t wait to try this 🙂

  4. Melissa says

    April 4, 2011 at 2:06 pm

    I’m thinking of pork tenderloin for Easter dinner. Looks great. Love the sauce.

  5. Marla says

    April 4, 2011 at 2:06 pm

    Kristin I am loving this pork & sour cream sauce. I think I need to pull up a seat at your Easter celebration 🙂 xo

  6. Renee (kudos kitchen) says

    April 4, 2011 at 3:20 pm

    You should be incredibly proud. This looks wonderful!

  7. Crystal's Cozy Kitchen says

    April 4, 2011 at 3:22 pm

    Looks delicious I love the sour cream and onion sauce!

  8. Maris (In Good Taste) says

    April 4, 2011 at 6:01 pm

    This is a perfect Easter dinner. You are so creative!

  9. Ben says

    April 4, 2011 at 9:56 pm

    Hmm, that pork loin looks so delicious. You should be proud of it! 🙂

  10. SuperJenn says

    April 4, 2011 at 11:05 pm

    Kristen this turned out beautiful!! It sounds absolutely wonderful, I’m totally going to make it for our family.

    PS… You are the only person I know who can take a photo of raw meat and not have it look horrifying 😉

  11. Peggy says

    April 5, 2011 at 8:04 am

    What a wonderful creation! This pork loin looks amazing and I’m definitely going to be trying it soon!

  12. Apex says

    April 5, 2011 at 8:26 am

    Looks tasty, I love pork loin.

  13. Carmie of the Single Nester says

    April 5, 2011 at 3:21 pm

    This is a good recipe that I would like to try. I’ve made pork loin with maple syrup and honey. Delicious.

  14. Rachel - A Southern Fairytale says

    April 5, 2011 at 4:17 pm

    Sounds delicious!!! I am so in love with those dishes! Gorgeous!

  15. LimeCake says

    April 6, 2011 at 6:31 am

    Mmmm I love pork! It’s so underrated. This looks really delicious!

  16. Food on the Table says

    April 6, 2011 at 11:21 pm

    Your photos never fail to make me crave food, no matter the time of day or how recently I ate! This looks sensational.

  17. Brenda @ a farmgirl's dabbles says

    April 9, 2011 at 9:34 pm

    I often turn to pork loin for an easy and reliable main dish, too. There are so many ways you can go with it. And yours looks sublime. Simple, yet elegant.

  18. Cindy says

    May 11, 2011 at 11:13 pm

    I won’t wait until Easter to make this again!! The tenderloin was tender and had just enough of the “rub” flavor that it didn’t overpower the delicate flavors of the sauce or the onions. I served it over potato pancakes which again didn’t detract at all from the flavors. Thank you – this is definitely a keeper and will stay in the front of my recipe box!

  19. Lise says

    October 5, 2012 at 8:19 pm

    This was a very wonderful dish. It was rather inexpensive to make and looked fabulous. I found it to have too much pepper in the rub so I will reduce it next time. I will definetley be making it again. I served it with mashed potatoes and the sauce went very well with the potatoes.

Trackbacks

  1. Easter Dinner with Breakstone’s Sour Cream says:
    April 18, 2011 at 10:01 am

    […] you’re looking for a little creamy inspiration for your Easter table, then please check out the Peppered Pork Loin with Sour Cream and Onion Sauce and the Prosciutto Wrapped Asparagus Bundles with Sage Infused Sour Cream …created by my fellow […]

  2. Roasted Ham with Maple Whiskey Glaze | Andrea Meyers says:
    April 18, 2011 at 12:59 pm

    […] Dine and Dish – Pepper-Crusted Pork Loin with Sour Cream and Onion Sauce […]

  3. Five-Spice Pork Chops Recipe | Leite's Culinaria says:
    March 19, 2012 at 11:31 pm

    […] Pepper Crusted Pork Loin with Sour Cream and Onion Sauce from Dine and Dish […]

  4. Weekend Links and Giveaway Winners | Simple Bites says:
    February 21, 2014 at 7:27 pm

    […] Pepper Crusted Pork Loin with Sour Cream & Onion Sauce :: Dine and Dish (pictured above) […]

  5. My Easter Main Dish Favorites | Favorite Food RecipesFavorite Food Recipes says:
    March 23, 2014 at 2:33 pm

    […] I love serving pork for Easter so you’ll probably find many pork recipes on my list. Like this pepper crusted pork loin served with delicious sour cream and onion sauce! I just love the combination of sour cream and onion so this is easy one of my favorite main dishes to serve on Easter. The recipe is dineanddish.net  […]

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