Mr. Church follows a mother and daughter through the daughters life as she deals with her mother’s cancer diagnosis, school, and all of life’s curveballs, all while being nourished by Mr. Church, a man who has been hired to cook for the family.
Overall, the story was enjoyable but bittersweet and loosely based on a real friendship. And since much of the movie revolved around food, there was no shortage of inspiration.
I took my inspiration from an early food montage where Mr. Church is still trying to win over the daughter. In one scene, he is making a pork roast with all sorts of fresh herbs. In the recipe below, I relied on dried herbs, since it’s too early to start planting in my area (hopefully soon!) but the pork was delicious nonetheless. It was a hit (even the sauce!!) with even my pickiest eater.
Pork Loin with Creamy Garlic Herb Sauce
Adapted from Seasons & Suppers
1 tablespoon extra virgin olive oil
1 ½ pound pork loin
Salt & pepper
5 cloves garlic, peeled & smashed
⅔ - ¾ cup chicken broth, divided
1 tablespoon apple cider vinegar
2 teaspoons rubbed dried sage (2 tablespoons fresh)
1 teaspoon dried rosemary (1 tablespoon fresh)
½ cup half and half
Preheat the oven to 425 degrees F.
Heat the olive oil in a dutch oven (or other stovetop and oven proof pan) over medium-high heat. Season the pork loin with salt and pepper, then place in the hot dutch oven. Brown on all sides. Stir in the garlic and cook for 1 minute, then add ⅓ cup of the chicken broth. Cover and place in the oven. Bake for 20-25 minutes or until the pork reaches an internal temperature of 145 degrees F.
Move the dutch oven back to the stovetop on medium-high heat. Remove the pork to a plate. Add the vinegar, sage, rosemary, and remaining chicken broth and simmer for 2 minutes. Reduce heat to medium-low and add the half & half. Simmer until thickened.
Slice the pork loin. Pour the sauce over the sliced pork and serve.