This is the best pork loin recipe I have ever enjoyed and it will surely turn you in to a pork loin lover, too! Juicy pork combines with a white wine sauce, flavoured with fresh herbs and garlic, for a special and elegant pork dinner.
This wine and herb pork tenderloin is easily one of my favourite meals! It is simply special, with the most delicious gravy and pork loin that melts in your mouth.
The unique stove-top cooking method produces the most fabulously moist pork loin. It cooks entirely on the stove-top!
This pork dinner is perfect for date night, special dinners and for company.
Featured review
“I absolutely agree with your very first comment on this recipe ….this truly is the best pork loin recipe I have ever made. I am cooking it for the second time tonight for dinner. I have an overwhelming desire to make tons of extra sauce and put it on everything. Thanks so much!” – Alex
Ingredients and substitutions
A few notes about the key ingredients …
Pork Loin Roast – A pork loin is a thick and lean cut of pork and should not be confused with a pork tenderloin, which is much thinner. Look for a centre-cut pork loin, which is the finest cut from the middle, so it cooks evenly and slices beautifully.
Pork Loin is different from pork tenderloin. It is cut from a different part and is a thinner, longer and uneven thickness, tapering out through the length. As it is a quick-cooking cut, it doesn’t make a great substitute for recipes like this one, as it will likely overcook.
White Wine – any wine you like to drink is fine here. Crack open a fresh bottle for this one (you can enjoy the remainder of the bottle with your dinner). If you are looking for recommendations, a Chardonnay is always a good choice. Sauvignon Blanc also works well.
Sage and Rosemary – fresh herbs are highly recommended, but in a pinch, you can use dried.
Cream – heavy, whipping cream is recommended, as it will produce the best flavour and texture in the sauce. If you only have a lighter cream, use the cornstarch slurry detailed in the Recipe card to thicken the gravy, as needed.
How to make pork loin with wine and herb gravy
This is a visual summary of the steps to make this recipe. Always refer to the complete instructions in the Recipe Card below when making the recipe.
- Start by browning both sides the pork loin in olive oil. Remove to a plate.
- Add the garlic and herbs to the pot and cook briefly before adding the wine.
- Return the pork to the pot.
- Reduce heat and partially cover the pot (don’t cover completely!).
- After 20 minutes, flip the meat and stir the bottom of the pot.
- Check the temperature with each flip, to gauge cooking progress.
- If pot gets dry at any point, add about 1/4 cup of water. Continue cooking, flipping and checking temperature, until pork loin reaches between 140-145F.
- When pork is done, remove to a cutting board and tent loosely with foil.
- To the drippings in the pan, add a splash of wine to loosen.
- Add the chicken broth and stir up the browned bits on the bottom of the pan.
- Add the cream and stir in. Simmer gently until reduced and thickened.
- Slice pork thinly. Place on a serving platter and pour sauce over-top.
What to serve with pork loin with wine herb gravy
- A creamy mashed potato (or garlic mashed) is nice with this gravy. Alternatively, buttered egg noodles or wild rice would also be nice. I’ve also thought about gnocchi, which I haven’t tried yet, but feel it would be nice together.
- On the side, broccolini is great (or broccoli) or green beans, would also be perfect.
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Get the Recipe: Pork Loin with Wine and Herb Gravy
Ingredients
- 1/4 cup olive or vegetable oil
- 5 cloves garlic, peeled and sliced in half lengthwise
- 2 Tablespoons fresh rosemary leaves, chopped
- 1/4 cup fresh sage leaves, roughly chopped
- 2 lb. boneless, centre-cut, pork loin roast, *see notes
- 1 1/4 cups dry white wine, plus a bit more to deglaze pan
- Salt and freshly ground black pepper
- 1/2 cup chicken broth
- 1/2 cup heavy whipping cream, 35% b.f.
Instructions
- Heat the oil in a large Dutch oven (or similar, heavy-bottomed pan) over medium-high heat. *Be sure to use a pot big enough to allow the pork loin to sit flat on the bottom of the pot. Season the pork with a little salt and pepper. Add the pork to the pot, fat side down. *Make sure the oil is hot enough to brown the pork well, as this makes for the best flavour. It may splatter a bit, but worth it! Brown the pork for about 4-5 minutes on each side, then remove it to a plate. In the same pan, lower the heat to medium heat and add the garlic, rosemary and sage. Cook, stirring constantly, for about 45-60 seconds. *Don't allow to burn. Add the wine to the pan and use a wooden spoon to scrape the bottom of the pan. Cook the wine 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 a bit more salt and pepper. Partially cover with a lid (Do not cover completely!) and cook for 20 minutes. Flip pork and stir the bottom of the pan. Make sure there is still some liquid in the pan. Return the lid partially covered and cook for 15 minutes, then flip again. Stir bottom and if getting dry, add 1/4 cup of water. Check the temperature of the pork. Return the lid to partially covered and check again in 5-10 minute intervals, flipping, stirring and adding a bit of water, if needed, until the pork registers 140-145F. internal temperature. *For a 2 lb. pork loin, the total cooking time is usually 55-60 minutes.
- When the pork is cooked to the recommended 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.
- Meanwhile, increase the heat under the liquid in the pan to medium. If your 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 and stir to combine. Heat over medium heat a few minutes, to allow the chicken stock to heat through a bit. Reduce heat to medium-low. Add the cream. Heat gently over medium-low heat, stirring the sauce regularly, until it thickens a bit and is warmed through. Avoid vigorously boiling. A gentle simmer is fine. (*The sauce doesn't need to be super thick, just reduced somewhat. If you'd like the sauce thicker, mix 2 Tbsp. cornstarch with 2 Tbsp. water and add a little bit at a time to your sauce until it thickens to your liking.) Taste sauce and add salt and freshly ground pepper, to taste. *If the sauce tastes acidic (wine-y), add more salt to balance the flavour.
- When the sauce is ready, slice the pork very thinly and place on to a rimmed or shallow serving platter. Pour the warm gravy over-top to serve.
Notes
More pork loin recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Would you please address making this in advance? Day before to several hours before?
This is a tricky dish to make ahead. If you cook the pork to the perfect point, when you reheat it, you risk over-cooking it. That said, if you absolutely need to make it ahead, I would make it as directed, but undercook the pork just slightly. Separate the pork (unsliced) and the sauce. Wrap well and refrigerate if making the day before. Day of, remove from the refrigerator to come to room temp (or at least not cold). Slice the pork, pour the sauce over the pork, cover and warm in a 350F oven just until warmed through. If making the day of, you can slice the pork and pour the sauce over it. Cover and refrigerate, then take from the fridge ahead before warming, covered in a 350F oven.
My husband had 2nds and he’s the chef in the house! Saving this recipe :)
Glad to hear Sheryl :) Thanks!
This is probably one of the best recipes I’ve ever made, kudos! For the same amount of pork , what would be your recommendation to double the sauce? Thank You!
So glad you enjoyed it, Eric! For doubling the sauce, I think I would use a heavy hand with the wine to deglaze the pan and then double the cream and broth. I imagine it would be a little less flavourful, as the brown bits with the lovely flavour would be diluted a bit more, but it should still be nice. You could also try rescuing some of the juices from the resting pork roast to return to the pan for a bit of extra flavour. Hope that helps :)
This is one of my TOP recipes I make all the time, so so delicious! I have always wondered if you could make this with another meat though, would this still be just as good if you did chicken? I’ve always wanted to try the gravy with it but had a feeling it wouldn’t taste the same without that pork flavor 🤔
So glad you’re enjoying it, Devon! I’ve tried this one with a much smaller pork tenderloin, and while it was still nice, the quicker cooking shortchanges the gravy a bit. As for chicken, I feel like it could work if you got some boneless, skin-on chicken breasts from the butcher that tend to be quite a bit larger than the grocery store ones. The thicker chicken will extend the cooking time a bit and build some flavour, I think. If you try it, let me know how it works out!
Very good! Sauce is thin which I like, but add a slurry if you like thick gravy
So glad you enjoyed it, Trish! Thanks so much :)
This is so good my husband asked me to make it for his birthday!
I’m so happy to hear, Debra! It is one of my favourites, too. Thanks :)
I’m making this for Christmas Dinner. I have ordered a 5# rolled pork roast. How long would you expect it to take to cook? This sounds delicious.
Hi Ann, I would expect it would be somewhere around 2 1/2 hours, but I highly recommend checking it regularly with a meat thermometer. As the cooking time is extended, it will be very important to check the pot regularly to make sure there is liquid in the pan and add water and/or wine as needed. If it dries out, the garlic will scorch. Enjoy and have a wonderful Christmas!
This is one of my favorite dishes to make when I really want to impress someone or host a dinner. So luxurious and delicious! Making it for Christmas dinner this year actually!
So pleased you are enjoying it, Lindsey. Thanks so much!