Pork Loin with Wine and Herb Gravy

Pork loin (or tenderloins) cooked on the stove-top with wine and herbs, then sliced and served with a delicious, lightly creamy gravy. If using a pork loin roast, look for one with a little bit of fat. For pork tenderloins, be sure to trim the silverskin before cooking.

Pork Loin with Wine and Herb Gravy

Ingredients
  1. 1/4 cup olive or vegetable oil
  2. 5 cloves garlic peeled and sliced in half lengthwise
  3. 2 Tbsp fresh rosemary leaves chopped
  4. 1/4 cup fresh sage leaves roughly chopped
  5. 2 lb center cut boneless pork loin (or two 1 lb. pork tenderloins)
  6. 1 1/4 cups dry white wine (plus a bit more to deglaze pan)
  7. Kosher salt and freshly ground black pepper
  8. 1/2 cup chicken broth or stock
  9. 1/2 cup heavy cream (or a lighter cream mixed with 2 tsp. cornstarch)

Instructions
  • Heat the oil in a large Dutch oven over medium-high heat. Saute the garlic, rosemary and sage, stirring, for about one minute. Add the pork loin to the pan, carefully placing it on top of the herbs. Saute the pork for about 5 minutes on each side, then remove it to a plate. Add the wine to the pan and use a wooden spoon to scrape the bottom of the pan. Cook until the smell of the alcohol has disappeared, about 1 to 2 minutes.
  • Lower the heat under the pan to low-medium heat. Return the pork to the pan and season with salt and pepper. Partially cover with a lid and cook for about 1 1/2 hours (considerably less if you're using pork tenderloins instead. Rely on a thermometer to check for doneness), flipping the pork and scraping the bottom of the pan every 20 minutes or so. Keep an eye on it, making sure there continues to be some liquid in the pan. Add 1/4 cup of warm water if necessary.
  • When the pork is cooked through (if you want to test with a thermometer, it should be about 140-145° internal temperature.) Remove pork to a cutting board to rest and cover with loosely with a sheet of aluminum foil to help retain the heat while it rests.