Garlic Herb Pork Loin Roast and Creamy White Wine Gravy
Description
This pork roast takes a normal roast to a new level with it's creamy white wine gravy. Serve with your favorite potatoes to take advantage of that wonderful gravy.
Ingredients
3-4 lb. boneless pork loin roast (with the fat cap)
Kosher salt and freshly ground black pepper
1 t. smoked paprika
1/2 t. crushed red pepper flakes
1 t. dried thyme
1 t. Italian seasoning
5 cloves garlic, thinly sliced
1 onion, sliced
2-3 T. olive oil
1/2 c. white wine
1/2 c. chicken broth/stock
1/2 c. heavy cream
1 T. cornstarch
Directions
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Preheat oven to 375 degrees.
Score uniform cuts through the fat about 1/4 inch deep. Season well with salt and pepper all over the roast.
Add olive oil to a large skillet. Add pork; saute several minutes on all sides.
Place roast on the onions in the roasting pan; tuck garlic in the top slits; scatter remaining around the roast. Add wine and chicken broth/stock; season with paprika, pepper flakes, thyme and Italian seasoning.
Place uncovered in the oven for 60-75 minutes, inserting a thermometer to insure it's fully cooked to at least 145 degrees.
Remove roast to a serving platter; cover to keep warm. Set onions aside to add to the serving platter.
Strain juices through a wire mesh strainer; pour strained juices into a saucepan over medium-high heat; bring to a boil.
Whisk cornstarch into cold heavy cream; turn heat to low; slowly stir into the saucepan; simmer until desired thickness is attained. Add a little milk or cream if it gets too thick.
Let roast rest 10-15 minutes before slicing.
*The roast can also be made in a slow cooker. After scoring cuts, seasoning and sauteing meat, place the meat over the onions in the slow cooker. Add the garlic, wine, chicken broth/stock and seasonings just like in the oven method. Cook on Low for 8 hours or on High for 3 hours. When done, follow the remaining oven directions.