PREP TIME: 15 mins | COOK TIME: 1 hr 30 mins | TOTAL TIME: 1 hr 45 mins | SERVINGS: 8 people
Pork loin slowly cooked with wine, garlic, and herbs. To serve, thinly slice the pork loin and top with a delightful creamy gravy. Have a fabulous dinner with family, friends, or an intimate date night with your partner with this mouthwatering Pork Loin with Wine and herb Gravy.
Ingredients
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1/4 c. olive or vegetable oil
5 cloves garlic, peeled and sliced in half lengthwise
2 tablespoons fresh rosemary leaves, chopped
1/4 c. fresh sage leaves, roughly chopped
2 pounds centre-cut, boneless pork loin roast
1 1/4 c. dry white wine, (plus a little more to deglaze the pan)
Kosher salt and freshly ground black pepper
1/2 c. chicken broth or stock
1/2 c. heavy cream, (or a lighter cream mixed with 2 teaspoons cornstarch)
How to make Pork Loin with Wine and Herb Gravy
Step 1: In a large Dutch oven or heavy-bottomed pan, heat the oil over medium-high heat. Once the oil is hot, add the pork to the pan and cook for about 5 minutes per side. When done, transfer the pork to a plate.
Step 2: Saute the garlic, rosemary, and sage in the same pan for about a minute over medium heat. Pour in the wine and scrape the bottom of the pan using a wooden spoon. Continue to cook for another minute or two until the smell of the alcohol has disappeared.
Step 3: Adjust the heat to low-medium heat. Add the pork back to the pan, then season with salt and pepper. Cover the pan partially with the lid and cook for 1 – 1 1/2 hours. The cooking time varies depending on the thickness of the pork. To check the doneness, use a meat thermometer. Every 20 minutes, flip the pork and scrape the bottom of the pan. To gauge the cooking progress, make sure to measure the internal temperature of the pork every time you flip. If needed, add 1/4 cup of warm water to ensure that there is some liquid in the pan.
Step 4: The pork is cooked through once the internal temperature reached about 140 degrees F. Once cooked, transfer the pork to a cutting board, loosely cover with a piece of aluminium foil, and let the pork rest.
Step 5: Adjust the heat to medium. Add a splash of white wine to the pan if there is a bit of liquid left and deglaze. Cook for about a minute or two until the smell of the alcohol has disappeared. Then, stir in the chicken stock until incorporated. Continue to heat for a couple of minutes over medium heat. Add in the cream and gently heat over medium-low heat while stirring constantly until the liquid has been thickened a bit and warmed through. Note to avoid boiling the mixture vigorously. And if the sauce is not thick, add a mix of 2 tbsp cornstarch with 2 tbsp water a little at a time until the sauce has thickened to your liking. To taste, season with salt and freshly ground pepper.
Step 6: Thinly slice the pork once the sauce is ready and place it on a serving platter. On top, pour the warm gravy. Enjoy!
Note:
Pork loin roast is ideal for this recipe and not pork tenderloin as tenderloins are well thinner and cook rather quickly.
Nutrition Facts:
Calories: 303kcal | Carbohydrates: 3g | Protein: 26g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 92mg | Sodium: 85mg | Potassium: 495mg | Vitamin A: 290IU | Vitamin C: 0.9mg | Calcium: 40mg | Iron: 1.1mg
Ingredients
- 1/4 c. olive or vegetable oil
- 5 cloves garlic, peeled and sliced in half lengthwise
- 2 tablespoons fresh rosemary leaves, chopped
- 1/4 c. fresh sage leaves, roughly chopped
- 2 pounds centre-cut, boneless pork loin roast
- 1 1/4 c. dry white wine, (plus a little more to deglaze the pan)
- Kosher salt and freshly ground black pepper
- 1/2 c. chicken broth or stock
- 1/2 c. heavy cream, (or a lighter cream mixed with 2 teaspoons cornstarch)
Instructions
Step 1: In a large Dutch oven or heavy-bottomed pan, heat the oil over medium-high heat. Once the oil is hot, add the pork to the pan and cook for about 5 minutes per side. When done, transfer the pork to a plate.
Step 2: Saute the garlic, rosemary, and sage in the same pan for about a minute over medium heat. Pour in the wine and scrape the bottom of the pan using a wooden spoon. Continue to cook for another minute or two until the smell of the alcohol has disappeared.
Step 3: Adjust the heat to low-medium heat. Add the pork back to the pan, then season with salt and pepper. Cover the pan partially with the lid and cook for 1 - 1 1/2 hours. The cooking time varies depending on the thickness of the pork. To check the doneness, use a meat thermometer. Every 20 minutes, flip the pork and scrape the bottom of the pan. To gauge the cooking progress, make sure to measure the internal temperature of the pork every time you flip. If needed, add 1/4 cup of warm water to ensure that there is some liquid in the pan.
Step 4: The pork is cooked through once the internal temperature reached about 140 degrees F. Once cooked, transfer the pork to a cutting board, loosely cover with a piece of aluminium foil, and let the pork rest.
Step 5: Adjust the heat to medium. Add a splash of white wine to the pan if there is a bit of liquid left and deglaze. Cook for about a minute or two until the smell of the alcohol has disappeared. Then, stir in the chicken stock until incorporated. Continue to heat for a couple of minutes over medium heat. Add in the cream and gently heat over medium-low heat while stirring constantly until the liquid has been thickened a bit and warmed through. Note to avoid boiling the mixture vigorously. And if the sauce is not thick, add a mix of 2 tbsp cornstarch with 2 tbsp water a little at a time until the sauce has thickened to your liking. To taste, season with salt and freshly ground pepper.
Step 6: Thinly slice the pork once the sauce is ready and place it on a serving platter. On top, pour the warm gravy. Enjoy!
Notes
Pork loin roast is ideal for this recipe and not pork tenderloin as tenderloins are well thinner and cook rather quickly.
