Big Poppa’s Roasted Garlic & Parmesan Pork Loin w/ Lemon Butter Cream Sauce & Egg Noodles

Directions

Preheat the grill to medium heat. Roast the pork loin on the grill until the internal temperature reaches 138 degrees Fahrenheit. Remove from the grill and let it rest for about 10 minutes (the temperature should rise to 145 degrees Fahrenheit during resting).

While the pork loin is cooking, sauté the sliced onions in a large skillet with 2 tablespoons of oil over medium heat until they’re translucent. Add in 1 teaspoon of Desert Gold and 2 minced garlic cloves, stirring frequently until fragrant.

Pour in 1 cup of heavy cream and bring the mixture to a boil. Reduce the heat to low and add in 1 cup of grated parmesan cheese. Stir the sauce constantly until the cheese is melted and the sauce is smooth.

Cook the egg noodles according to package instructions. Drain and toss in 2 tablespoons of butter and 1/2 cup of grated parmesan cheese while the noodles are still hot. Mix and let them rest.

Squeeze the juice of 1 lemon into the cream sauce and mix well.

To serve, place the parmesan egg noodles on a serving platter. Pour the cream sauce over the noodles and sprinkle some of Big P0ppa’s Desert Gold over the top. Garnish with parsley.

Slice the pork loin and lay it over the noodles. Serve hot and enjoy!