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.
Why you’ll love this pork loin recipe!
- The herb and wine sauce is so good! (I could drink it!)
- The unique stove-top cooking method produces the most fabulously moist pork loin.
- This pork dinner is always a special meal. It’s perfect for date night, special dinners and for company.
What is a pork loin?
Pork Loin is a solid and lean cut of pork. It has an even thickness throughout its length. Pork Loin can be boneless or bone-in and will often have a bit of fat cap attached to it. This recipe specifies boneless, 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.
Ingredients you’ll need
Boneless, Centre-Cut Pork Loin – the centre-cut is the best cut of pork loin, with lean pork that cooks and slices up perfectly. The timing of the recipe is for a 2 lb. pork loin, but if yours is a little less or more, you can simply adjust the cooking time accordingly.
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.
Chicken Broth, Garlic and Olive Oil
Step-by-Step Photos
- 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.
Reader 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
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.
I’ve been making this for a few years and we are having it again tonight. My husband and I love it! I’ve done pork loin and tenderloin and as long as you measure the temperature, it really is great either way.
We tend to almost double the sauce because we dippers and sauce people. If you want to go that route, I would recommend also increasing slightly on the wine and herbs so you still get the flavor balance.
It’s a truly amazing recipe.
So glad you are enjoying it, Laura :) Thanks so much!
How would you do this if you want to put the pork in the oven for a less labor intensive meal?
Hi Clare, there isn’t really a way to duplicate this cooking method in the oven. If you were to cover the pot, it would steam the pork (not good). If you put it in the oven uncovered, it would roast (and the liquid would cook off too quickly and probably burn on the bottom of the pot). So I guess the answer is there really isn’t a comparable oven solution for this recipe.
I’m not sure if you’ve made this one yet but honestly, I don’t find the stove-top method labour intensive at all. It’s really just wandering by and flipping the meat, checking the liquid and checking the temperature when it starts to look close to ready. And all of that takes place over just an about an hour.
thanks! will give it a try
Hi Jennifer — my first experience in oven roasting a pork loin — it was brined overnight, seasoned and coated with olive oil — roasted at 325F until it was 135F internal temp. It came out tough and dry. Just passing this on for Clare. No point duplicating my mistake.
Thanks Barry :)
I have made this recipe several times and we love it. It’s a go-to for a dinner that feels more fancy, yet takes little effort and time. Serving once again this evening for a post-Christmas dinner with family. I’m sure it will be a hit with them!
I’m so glad you are enjoying it, Tammy! Thanks so much :)
I’m anxious to try this recipe as it sounds yummy, so I read through the whole post and carefully considered all the reader comments and questions. I am puzzled about your responses to the question of cooking times for a bone-in roast vs a boneless roast. On April 12, 2020 you say “bone-in tends to take longer to cook in general” but on March 6, 2022 you say “a bone-in roast will cook more quickly” so now I’m confused. Can you clarify please.
Hi Moira, first, I have never made this with a bone-in pork roast, so I would only ever be guessing. I don’t recommend bone-in pork it for this recipe. This recipe is absolutely best made with a nice boneless, centre-cut pork loin roast, as it cooks evenly, is lean and tender and slices beautifully for presentation.
In any case though, the best advice is to use an instant read thermometer and cook the pork roast, boneless or bone-in, until the pork registers 140-145F internal temperature, however long that takes. You can’t go wrong :)
Hi! I am all out of white wines and only have reds! (Uuuggghh!!) Is it possible to substitute?!?
Hi A.K. Red wine will technically work, but the colour of the sauce will be quite different. And of course, as there is so much wine, the flavour will be different as well. If it were me, I would wait until I had white wine, to be honest.
I just made it for the seventh time. Hubs raved about it again. It’s so easy and foolproof with the meat thermometer. I add onions to the herb and garlic mix and mushrooms (sauteed separately until they are browned) near the end. One of my favourite entrees.
I’m so glad to hear! It’s one of my favourites, too :) Thanks so much!
This recipe is perfect and delicious. I discovered it here about five or six years ago, and it has been a family favorite ever since—absolutely the best way to cook loin of pork. It has become a tradition in our house to serve this dinner every year on the first Sunday of Advent. Something about the wine and herbs and savory pork just puts you in the mood to think about Christmas. Thank you for this one!
I’m so glad you are enjoying it as much as we do here, Alice :) Thanks so much!
I’ve been making this for a few years now and it is one of my families favorites. I grow rosemary and sage, so it’s nice that I can just go out and cut some when I make it. My family loves this with ranch powder and fresh chopped garlic oven potato wedges. They go so good with the gravy.
Sounds lovely, Shari and so glad you are enjoying this one :) Thanks so much!
I have made this recipe several times now! It is the best pork recipe ever! Everyone loves it!! I could make it easily once a week and no one would complain. Love, love this recipe. Oh and a friend who is a professional chef totally agrees!!
Donna
I am so glad you are enjoying it, Donna and yes, I could eat it every week, too. One of my favourite dinners :) Thanks so much!
Cooked this for the first time a couple of weeks ago and my family (of semi-picky guys) LOVED IT! It quickly became a favorite and the sauce was wonderful with the roasted potatoes I cooked as the side. We love it so much, we’re having it again tonight!
I’m so glad to hear, Genie :) It’s always good when a dish is a winner with everyone! Thanks so much.
Just made this for the first time, I had a pork loin, and a bottle of chardonnay that wasn’t my favorite. The meat is tender and delicious, and the sauce is perfect. All I changed was to add a small can of mushrooms. I’ll definitely make this again!
So glad you enjoyed it, Sue :) Thanks so much!
Is there a way to make this with pork loin chops without being too dry? I have a lot in the freezer I want to make.
Hi Sandie, I have a very similar recipe for pork tenderloin, but would also work for your pork loin chops. It’s a quicker/easier version, with a shorter cooking time that would come with these smaller cuts of pork. You can find it here – https://www.seasonsandsuppers.ca/herb-garlic-pork-tenderloin/
Oh my gosh! This sauce is the BEST ever!! I just wanted to drink it!! I’m making it again tonight, except this time with chicken. And I’m going make the sauce and then pour over chicken I have baked. I’m sure it will be great AGAIN! Yum!!
So glad you enjoyed it, Sherry! Thanks so much :)
No desire to be a dissenter but – this was pretty disappointing IMO. Thought this gravy would be totally yum but not. I followed the recipe exactly with fresh herbs, 2# Center cut Loin Roast with fat cap on – boneless. The only thing I changed was subbing 1/2 + 1/2 for HWC as I didn’t have. Had to use the cornstarch slurry to thicken.
This should be, from the ingredients be excellent but it was not. Will retry with some improvements as it should be excellently yummy. DH was pretty unhappy as he’s the family pork lover!
Sorry to hear, Holly. I have made this dish many times and served it to company often and it was always thoroughly enjoyed by all. Perhaps you might try with a different white wine. As it has a lot of wine in the sauce, if you didn’t enjoy the flavour, changing up the wine would be worth trying.
Exactly my thinking .Pork night. I bought some this morning and this will be a go for tonight’s dinner love the sound of the sauce. I have everything on hand already. Can’t wait for the leftovers.
Enjoy Pat! One of my favourite dinners :)