Herbed Pork Loin with Parmesan Cream Sauce and Brussels Sprouts | Neilson Dairy

Ingredients

• 1 6-bone pork loin (about 1.5 kg (3.5 lbs)), bones well cleaned
• 30 mL (2 tbsp) olive oil
• 30 mL (2 tbsp) fresh thyme, minced, or 5 mL (1 tsp) dried thyme
• 30 mL (2 tbsp) fresh oregano, minced, or 5 mL (1 tsp) dried oregano
• 30 mL (2 tbsp) fresh sage, minced, ou 5 mL (1 tsp) dried sage
• 2 garlic cloves, minced
• 5 mL (1 tsp) sea salt
• Black pepper
• 1 L (4 cups) Brussels sprouts
• 15 mL (1 tbsp) garlic scapes, minced, or 5 mL (1 tsp) garlic, minced
• Sea salt and black pepper
• 30 mL (2 tbsp) butter, divided
• 1 shallot, minced
• 250 mL (1 cup) Neilson 18% cream
• 125 mL (½ cup) dry white wine
• 125 mL (½ cup) Saputo grated Parmesan cheese