Pork Loin with Wine and Herb Gravy
Recipes Holidays Main Dish Pork
Description
Pork loin with a delicious, creamy gravy with wine and herbs is so delicious, it can be served for special dinners around the holidays.
Ingredients
1/4 c. olive oil
5 cloves garlic, peeled and slice in half lengthwise
2 T. fresh rosemary leaves, chopped
1/4 c. fresh sage leaves, roughly chopped
2 lb. pork loin (or two 1 lb. pork tenderloins) with silverskin removed
1 1/4 c. dry white wine (plus a bit more to deglaze pan)
Kosher salt and freshly ground black pepper
1/2 c. chicken stock
1/2 c. heavy cream (or a lighter cream, mixed with 2 t. cornstarch)
Directions
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Heat oil in a large Dutch oven over medium-high heat. Saute 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 heat under the pan to low-medium heat. Return pork to the pan and season with salt and pepper. Partially cover with a lid and cook for about 1 1/2 hours (probably less if you’re using pork tenderloins), 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 150° internal temperature) remove pork to a plate to rest.
Meanwhile, increase heat under the liquid in the pan to medium. If pan has little liquid, deglaze with a splash of white wine. Stir well to loosen the browned bits on the bottom of the pan. Allow to cook until the alcohol smell disappears, about 1-2 minutes. Add the chicken stock. Remove pot from heat and allow to cool in the pot for 20 minutes.
When sauce has cooled, add cream and put the pan back on the stove. Heat gently over medium-low heat, stirring the sauce constantly until it thickens a bit and warms. Avoid boiling. Taste sauce and add salt and freshly ground pepper, to taste.
Place resting pork on a cutting board, adding any accumulated meat juices to the sauce if desired. Slice pork very thinly and place on a serving platter. Pour the warm gravy over the top.
Makes 6 servings