Absolutely the best pork loin recipe I’ve ever made! This Pork Loin with Wine and Herb Gravy is cooked with wine, garlic and herbs, then sliced thin with a beautiful gravy. This pork is easy enough for any night, but also a company worthy dinner dish!
Let’s face it. We all need a break from chicken once in a while. So I think pork. It’s the other white meat. But pork, true … is sometimes a little boring. Well not any more! If you’re not one already, this dish will turn you into a pork lover. I guarantee it. It’s the best pork loin recipe!
But first, a little pork cut refresher …
What is the difference between a pork loin and a pork tenderloin?
Most people are familiar with pork tenderloin. It’s the small, long, thin and boneless cut of pork that’s popular for it’s quick cooking and a lovely tender meat. Pork tenderloins come from the side of the animal.
A pork loin is different from a pork tenderloin. While it shares the “loin” name, it is a completely different cut and comes from a different part of the animal – the back. Pork loins are larger and thicker. Pork loins are roasts, intended to be be cooked low and slow. Because the loin (back) area is large, there are several different loin cuts that you will find at the grocery or butcher, depending if the roast is cut from the end or the center.
Probably the easiest way to understand the difference is to think of pork the same way you think of beef. Pork tenderloin is equivalent to beef tenderloin – small, tender and meant to be cooked hot and fast. Pork loin roasts are like beef roasts. There are a number of types of roasts, depending on where the cut is from and which one you use will depend on what you are making.
This dish is best suited for a Pork Loin roast.
Can I make this with a pork tenderloin?
Pork tenderloin will cook much more quickly (probably in about 30 minutes) and to be honest, you will kind of not get the full flavour experience with that short a cooking time, If you prefer to make this with a pork tenderloin, get the biggest pork tenderloin you can find and cook only until the pork registers 145F with an instant read thermometer. Overcooking pork tenderloin doesn’t do it any favours in terms of tenderness.
To truly enjoy this delicious dish, I highly recommend picking up the larger, lean and boneless pork loin roast.
I made this with a small, centre cut pork loin roast. Look for a pork loin roast that is labeled “center cut”. It is lovely solid, tender meat, with little to no fat in the meat itself. Think of it as the equivalent to a sirloin beef roast. It’s a nice cut when you want a solid, tender slice of pork. Look for one with a little bit of a fat cap (1/2-inch or so) is nice, if you can find that, as it will keep the meat moist and add great flavour to the gravy.
There’s also fresh herbs and while I’m usually flexible with swapping out dried herbs for fresh, this is one recipe where you really want to use fresh. When you smell it cooking, you’ll understand why. Heavenly! And there’s no way that dried herbs can compete with that. It’s worth it just for the smell while it’s cooking, but the way they flavour the meat and the finished gravy is one of the nicest parts of this recipe.
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
Cook’s Notes for Pork Loin with Wine and Herb Gravy
I know some people don’t have, drink or cook with wine. If that describes you, this may not be the recipe for you. It has a lot of wine in it and it’s so critical to the flavour, I honestly can’t think of a suitable substitute. This one is all about the wine and fresh herbs.
As for the wine, use a decent one (maybe not the part-bottle that’s been at the back of the fridge for a few weeks and yes, I’ve been guilty of doing that ;) Crack open a fresh bottle, one you love to drink. My son, after tasting this dish, thought a California chardonnay would be a perfect choice. Since he’s the budding sommelier in the family, I’d take that as a solid recommendation, if you don’t already have a favourite white wine you’d like to use.
So now that I’ve said all that, I guess it’s obvious that this isn’t a quick, weeknight meal. That said, it’s not a huge time investment either. It does require peeking at it a few times as it cooks on the stove-top, but other than that, it’s an easy one-pot meal. It’s perfect for a weekend dinner or entertaining.
As for what to serve with it, creamy mashed potatoes would be nice or buttered noodles. I’m tempted to try it with gnocchi too, for some reason. Or forgo the carbs and just enjoy it with a nice green veg.
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 Tbsp fresh rosemary leaves chopped
- 1/4 cup fresh sage leaves roughly chopped
- 2 lb center cut, boneless pork loin roast *see notes
- 1 1/4 cups dry white wine (plus a bit more to deglaze pan)
- Kosher salt and freshly ground black pepper
- 1/2 cup chicken broth or stock
- 1/2 cup heavy cream (or a lighter cream mixed with 2 tsp. cornstarch)
Instructions
- Heat the oil in a large Dutch oven (or similar, heavy-bottomed pan) over medium-high heat. Saute the pork for about 5 minutes on each side, then remove it to a plate. In the same pan over medium heat, saute the garlic, rosemary and sage, stirring, for about one minute. 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 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 (ideally, you want to test with a thermometer, it should be about 140°F 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.
- 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 constantly, until it thickens a bit and is warmed through. Avoid vigorously boiling. A gentle simmer is fine. (*If your sauce doesn't thicken up, mix 2 Tbsp. cornstarch with 2 Tbsp. water and add a bit at a time to your sauce until it thickens to your liking.) Taste sauce and add salt and freshly ground pepper, to taste.
- When the sauce is ready, slice the pork very thinly and place on to a serving platter. Pour the warm gravy over-top to serve.
Notes
Nutrition
More Pork Loin Recipes from Seasons and Suppers
Melanie says
Hey there! Has anyone tried this in a pressure cooker? I’d love to try if anyone has any tips!
Jennifer says
I tried it Melanie. It was quite anemic (no colour in the gravy) and was overwhelmingly wine-y, as the wine didn’t have the opportunity to reduce and cook off. It also resulted in a quite different texture in the meat. I was disappointed, as it was not nearly as tasty as the stove-top version.
Simone says
Hi I love this recipe so much I have not tried yet I ha e big party tomorrow and I want to make this I have everything I need to make I am just not sure about cooking on the stove I wanted to brown on Dutch pan then put in the oven is that possible because I have really large portion I have two 7 lbs tender loin pls help thanks
Jennifer says
Hi Simone, You could cook them off in the oven, but you’d have to mimic the stove-top environment for it to work. You’ll need a large pan with a lid and you’ll want to cook it in the oven with the lid “ajar”, just as it is on the stove-top. (You could probably rig up some sort of foil tent that isn’t completely tight/leaving a gap in the middle, as well). If you try to just roast it uncovered, the liquid will just cook off too quickly. I’m thinking a 325F-ish oven, or whatever temperature maintains a low simmer of the liquid. Use a thermometer to check the meat often and pop it out when it reaches 140-145F internal temperature. Let the meat rest while you finish the gravy in the same pan on the stovetop. Hope that helps :)
Michelle says
I have made this dish 3 times and tonight (Christmas) will be the 4th! It has turned out amazing every time and my guests rave about it.
Jennifer says
So happy to hear, Michelle! Thanks so much :)
Beth Anne says
Hello! How do you think this would do in the oven rather than stovetop? Cooking for about 14 on Christmas Day and was thinking it would be easier to accommodate larger roast(s) in the oven. Thoughts? and Thanks!
Jennifer says
Hi Beth Ann, I feel like you could, as long as you mimic the stove-top method in the oven. So that would mean keeping the lid ajar (you don’t want to steam it) and doing it at a temperature that produces a slow simmer (325F? maybe). You’ll still want to check it regularly to make sure it still has liquid in the pan and to test with a thermometer for doneness. It will likely cook more quickly, so you don’t want to over-cook. Remove when it hits 140-145F internal temp and let rest while you finish the gravy on the stove-top. Should be good :) Enjoy!
Trish says
We just had a party and have lots of tenderloin slices leftover. They were slightly overcooked. I was looking for a way to rehydrate. What would you think if I made just the sauce and added it to the slices and warmed them sous vide?
Jennifer says
Hi Trish and I think it’s worth a try! Your sauce won’t be as flavourful as it doesn’t cook alongside the pork, but it should still be quite nice :)
Jim Ingles says
Thanks Jennifer,
This was our home cooked wedding dinner standout. I used 5 pork tenderloins and was able to cook them partway before guests arrived at our off the grid Lake of Bays Island for the wedding ceremony and the dinner that followed. Not a scrap left after our 12 guests enjoyed it served with mashed potatoes green beans and baby carrots….and lots of good wine.
Jennifer says
Sounds absolutely perfect, Jim :) So glad it was a hit for your special dinner! Thanks so much.
Liane says
Help! I bought a 4-pack of the Costco Swift Premium Pork Sirloin Tip Roasts….can this be used ilo the Pork Loin? I did use one of the tip roast for your Pork Tarragon recipe and just roasted it in the oven and then made the sauce. Everyone loved it, but I’m wondering if a Dutch oven would work better. Your thoughts?
Thank you for all the wonderful recipes…they make my family VERY happy :)
Jennifer says
Hi Liane and thanks very much :) I just googled the Costco product so I could see what it looked like. Looks like it’s a couple of inches thick, so yes, should work just fine with this recipe. As it’s a touch thinner than the typical pork loin roast, it will cook through more quickly. My best advice is to use a thermometer and check it every 15-20 minutes. Stop cooking when it reaches between 140-145F. After resting, it will reach 145-150F, which is about perfect for the pork. The stove-top/Dutch oven method works really nicely for this recipe, as it has lots of liquid that cooks along with it to keep the pork nice and moist (and eventually makes a great gravy :) It wouldn’t work as well a recipe that has less liquid, so roasting is the better option there. Hope that helps :)
Liane says
Hi Jennifer!
Thank you for your speedy response. I took your instructions and it turned out great and was a hit with the family. My mom use to make something similar from Michael Fields, which was always my favorite special occasion meal, now it’s my turn to make your recipe into a family favorite and tradition. Thanks again so very much :)
Jennifer says
So happy to hear, Liane :) Thanks so much!
Stephanie says
Hi there! I’m not sure if you’re still responding to comments on this page, but as a new home cook I’m wondering if you could help me understand more of what you mean by a “heavy bottomed” pan? Would a standard pan be a reasonable substitute or should I look in to purchasing a dutch oven? I move and travel often, so generally try to keep my kitchen ware as light as I can.
Jennifer says
Hi Stephanie, The problem with a standard pan and a long-cooking dish is that the thinner bottom will potentially cause scorching. I would highly recommend adding a Dutch oven to your kitchen. You don’t need an expensive one. Just a nice enameled cast iron one. You’ll find it so useful and it goes beautifully from stovetop to oven, too.
Ashlee says
How could I make this dairy free, but keep the great flavor?
Jennifer says
Hi Ashlee, I think I would go with stirred coconut milk (stir the cream into the milk, then measure out). It will infuse a slight coconut flavour of course, but I don’t think it would be an issue. Hope that helps :)
Kristina Salko says
The sauce was delicious! I was not a fan of the pork loin (and I really wanted to be). I found the meat a bit dry (and I cooked it less time than was called for in the recipe AND had a 3 lb loin). I think I would definitely try this with pork tenderloin next time. I served with roasted potatoes and roasted broccoli.
Heidi Hebert says
The best pork lion I have ever had. Perfect for company you are looking to impress.
Jennifer says
So glad you enjoyed it, Heidi! Thanks so much :)
Toni says
I’m thinking of trying this for company tonight. I’ve roasted pork loins in the past with great results, Is this braising? Is the browned outside still flavorful after being cooked in liquid? It looks beautiful. Thank you.
Jennifer says
Hi Toni, The pork cooks in just a bit of liquid and yes, the outside is still flavourful, for sure. It’s not quite braising. While it does cook in some liquid, it isn’t covered as it cooks (lid is “ajar”). It’s quite a unique way to cook a pork loin, but it produces the most lovely results. Super tender and lots of flavour. And the gravy is delicious :)