This Pork Loin with Wine and Herb Gravy is absolutely the best pork loin recipe I’ve ever made! Tender pork loin, 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.
I made this with a small, center 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. Nice 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.
I you prefer, you could use a pork tenderloin or two for this recipe (and it would cook much more quickly, too). You’ll want about 2 lbs. of either. 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.
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 (or two 1 lb. pork tenderloins)
- 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
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Heat the oil in a large Dutch oven over medium-high heat. Saute the 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.
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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 (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.
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When the pork is cooked through (if you want to test with a thermometer, it should be about 140-145° 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.
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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.
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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.
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This recipe uses a Dutch oven. A Dutch oven is just a fancy name for a large, heavy-bottomed pot. The heavy bottom is perfect for dishes that will cook a long time, as it prevents scorching. Typically, Dutch ovens are cast-iron or enameled cast iron. They are usually stove-top and oven safe. My Dutch oven is one of the most used pots in my kitchen, but you don’t have to spend a lot to add a great one to your kitchen as well. Here are some great, affordable Dutch oven options …
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Is there another way of cooking the loin than a dutch oven? Can it be baked or made in a ceramic skillet?
Hi Renae, the unique method of cooking here doesn’t translate well. It cooks semi-covered, so roasting would be a different, drier heat and the herbs/moisture would probably brown or burn on the bottom of the pan, as it would evaporate too quickly. You could try a skillet on the stovetop, but you would need to “tent” it somehow, perhaps with foil. You want the moisture to stay around the roast, but not completely. Hope that helps.
Any tips if I’d like to use left over pork loin slices for this meal? Will it work? I obviously wouldn’t have to let them cook as long since they’re already done, but how long would they cook? Or maybe this isn’t the best recipe for reviving left overs…
Hi Beth, It’s maybe not the best recipe for left-over pork, but if you wanted to give it a go, I would just try to replicate the gravy (without the pork loin) and then add your left-over pork right at the end to warm and lend a little flavour to the gravy. So just start by cooking the garlic in olive oil, add herbs, wine, stock. Simmer/reduce. Add cream. Then add your pork slices to warm. Suspect it might work out ok :)
Thanks! I tried and and it was ok, but not the best. I was trying to spice up leftovers a bit so it was good for doing that, but it would be much better as your original recipe. :)
Yes, it’s hard to replace the depth of flavours from the long cooking of the original.
I LOVE this recipe, we have had it numerous times now, and can’t wait to host our friends with this on the menu!
So glad to hear, Charlie. It is one of my favourites and perfect for entertaining. Everyone always enjoys it :) Thanks!
I am cooking this right now. I think it is perfect alone without any sides, but what is your opinion on doing baked sweet potatoes as a side dish to go along with it. My fiance is a fan of side dishes so I had to come up with some.
Hi Jennifer, I love baked sweet potatoes and I think the flavours would be nice together. I tend to usually go with rice or mashed potatoes, myself, to make best use of the gravy :)
I made this recipe several weeks ago and it was amazing. I thawed out a frozen pork loin to make it again, but realized I wouldn’t have time to do it.
I put it in the crock pot on low for 6 hours and it turned out amazing as well. I seared the pork and laid it on a bed of thyme and rosemary (the hubs bought the wrong herb) and garlic. Dumped some white wine in there and let it go to town.
The taste was delicious, and the pork just fell apart. So great!!!
So glad and good to know that it works out nicely in a crock pot, too! Thanks :)
Would it also be a good idea to marinade the pork loin?
Hi Monika, I don’t think marinating is necessary. Pork loin is lovely and moist (as long as it’s not over-cooked :). And the sauce has lots of flavour, that cooks into the meat as well.
This looks fantastic! I have red wine though. Would that be an okay substitute for the white wine or would it mess with the flavors?
Hi Noel, I have never tried it with red wine, but my feeling is it would mess with the flavors. I would probably stick with the white wine.
I made this for Easter Dinner, and I truly believe, it is the easiest, most flavorful pork recipe I have ever had. I sliced my pork prior to cooking because of my time element. It was so tender, cut it with a fork. I believe the fresh rosemary and sage from my herb garden, were just perfect to enhance the flavors and the presentation.
So glad you enjoyed it! It’s a perfect dish for Easter Dinner :) Thanks!
Sorry, forgot to rate it!! I wish I could give it 100 stars because it is that good!
Thanks Mary :)
Omg I made this the other night and it was amazing!! There was so much flavor in the sauce and the pork was fork tender! It was amazing the next day for lunch too!!
So glad you enjoyed it and yes, the leftovers are fabulous, too, for sure :)
I never leave comments or reviews for ANYTHING but this recipe right here was phenomenal! I just found your page last night and everything looks so delicious! I plan on trying more recipes. Do you have any must make dinner recipes that you recommend I try next?
Hi Lauren and thanks! I would suggest this Rustic Chicken with Garlic Gravy for your next try. Another super popular recipe here :)
I love this recipe, and it’s hands down my favorite meal to make when company arrives, because everyone is impressed. Any chance you have an instapot version of it? I just got one for Christmas and would like to try this dish in it. Thanks!
Hi Danielle and thanks! I just got an Instant Pot for Christmas too, so I’m still in experimentation mode. My first thought is that the texture of the pork would no doubt change dramatically in the instant pot. Think pulled pork rather that roast pork. That said, I’ll play around with it. Maybe there’s a way to bring those flavours together in a bit different (instant pot) way :)
I made the Pork Loin with Wine and Gravy after making the Indian Spiced Stew with Chicken and Potatoes, which I absolutely loved! This was an excellent dinner and the flavours were rich and comforting. The only problem I had was that the herbs and garlic burned very badly when I was browning the pork loin. I didn’t let that discourage me. I simply spooned out the burnt stuff after removing the pork and added some new garlic and herbs at lower heat and cooked them up a bit before adding the wine. It still turned out wonderful. I also added a small spoon of flour after removing the cooked roast in order to have a slightly thicker gravy. Would definitely make this again, and it is elegant enough to serve to company. Thanks for the great recipes!
Thanks so much Anna and glad you enjoyed this. One of my favourites :) And yes, it’s a fine line between searing and burning in this one. It’s happened to me the first time I made it as well and I did just as you did. I make sure to use my heaviest-bottomed pot now and watch it really close.
Used a 3lb boneless pork loin roast & it turned out DELICIOUS!! The place smelled incredible as the roast was browning & lingered until the next morning.
Best pork roast in ages! Think (actually know!) I’ve found my favourite receipe!
So glad, Irene! This is my absolutely favourite way to cook a pork loin roast and I agree, the smells alone are (almost) worth making this :)
This was an amazing dish, the sage and rosemary add so much flavour to the sauce! Thanks for posting, my family loved it!!!
Thanks Sue and so glad to hear! The flavour of the fresh herbs is my favourite part, too :)
I was wondering if I can do this in my crock pot? I have the ninja which also has the stove top option so I can follow it exactly – just wondering if I can then use my crockpot setting on slow cook and if so for how many hours on slow? Likely 8?
Hi Lydia, The pork cooked per the recipe never gets covered. If you were to cook it covered for a long time in a slow cooker, you would end up with a very different piece of pork. It probably wouldn’t be sliceable. It would just fall apart. If you are looking for sliceable, I wouldn’t go the slow-cooker route.
I made this tonight and my family was practically licking their plates–so good! I only had 1 dry bottle of white wine in the house and it was a special one being saved for an anniversary so I used a bottle of dry pear cider that I had, expecting it to go very nicely with the sage as well, and boy did it! Thanks for your recipe–I will definitely be making it again!
So glad to hear and I love the idea of using a pear cider. I bet it was fabulous and so perfect for this time of year. Thanks for coming back to let me know :)
I have never left comments before. but this time I had to. I made this recipe using quorn vegetarian “chicken” steaks. My son has a poor sense of smell, therefore it affects his taste buds, so I expected the usual thanks mom, it was delicious. But this time he actually pointed out that the sauce was incredible. I also made the dish with boneless pork neck steaks, my husband loved the sauce but was not so keen on the meat. Next time I will use pork loin, it’s very expensive over here so I will wait for a special occasion. Thank you so much for the recipe.
So glad you enjoyed this Marion! Thanks for coming back to let me know :)
Thank you for sharing this delicious recipe, my family loved it!!!
So glad to hear, Alicia! Thanks for coming back to let me know :)
I have made this recipe so many times, and I love it just as much every time I make it! It’s a huge hit in my house.
So glad to hear that, Ila. It’s a favourite here, too :) Thanks!
This is my go-to whenever I have company. Everyone raves & although it’s a bit time consuming, it’s not difficult. Also, the time it takes on the stove you get to spend with your guests. And is smells divine!
Fabulous recipe!
So glad to hear, Allyson and same here! It’s just a lovely dish for entertaining. Always delicious and everyone loves it (even people who think they don’t like pork :)
I am in the process of making this right now. The pork is simmering with the herbs and wine as I type. How simple the ingredients and the prep. This is my Easter supper to bring to work on my hospital shift and I am eager!
Sorry for the slow reply Jacqueline, but I do hope you all enjoyed this :) Happy Easter!
Made it with pork tenderloin and it was delicious! Will definitely make again.
So glad to hear, Carolyn :)
EXCELLENT!!!! Had 2 tenderloins only enough gravy for one But even without the gravy on the other it was still Excellent. Will make this again and again.
So glad to hear! I have never tried this with tenderloins. Must do it soon :)
My wife found this recipe this afternoon. We were tired of the same old porkloin recipes. I made it for supper and, it was fantastic. We both saved it on our IPads.
So glad you both enjoyed this, Don! Thanks for coming back to let me know :)
Thank you for sharing this wonderful recipe. We had this for supper tonight and it was wonderful.
So glad to hear :) Thanks for coming back to let me know!
I’m planning on making this tonight! I do have a question, the pork that I bought is tied with kitchen twine. Should I take that off before searing the meat and putting it in the oven? Or should I leave it on? Thank you! Will report back how it was.
Hi Hannah. Is it a pork loin or another cut? Usually when it is tied with twine, it is not a solid piece of meat, but rather a longer or irregular shaped piece of meat that is rolled and tied. If you think that’s what it is, keep the twine on while you cook it. If it looks solid (and that the twine is not really holding it together, then take it off. I’m guessing it’s the first though, otherwise, there would be little point in the twine. If you leave the twine on, then remove only to cut after the pork is cooked and has rested.
Made this tonight and it was so so delicious!!! Served with noodles and green beans. My husband said to make sure I save that recipe! :) Thank you so much!
So glad you both enjoyed it! It’s one of my favourites. Thanks for coming back to let me know, Katie :)
I saved this recipe months ago and I’m delighted to say that it was worth the wait. What a delicious and beautiful meal!
Glad to hear you enjoyed it, Shannon and thanks for coming back to let me know :)
I consider myself a pretty decent cook, but decided to give this recipe a whirl for a good challenge. I am so glad I did! Wow this is an amazing meal, the herbs!!! This pairs so perfectly with a nice glass of Chardonnay. Thank you for this recipe!
I’m so glad you enjoyed this dish and I agree … perfect with a glass of Chardonnay :)
Just made this for dinner tonight and had to come back to say that we loved it! I’m not always the biggest pork fan but this was just delicious. Will definitely be making again! Thanks for the great recipe!
So glad to hear and thanks so much for coming back to let me know :)
Sounds like the way to go! So this is what the ladies will be lunching on (and a lot of wine?). I’ll stop back and let you know how it goes.
Do let me know, Marla :) Have a wonderful ladies lunch!
The pork was a huge hit!!! All 25 guests loved it and your suggestion to cook the day before, separate and slice at room temperature was spot on. I’m going to try to upload a picture.
I am so glad to hear that, Marla :) One of my favourite dishes!
Hi Jennifer, I would like to make this for a luncheon I host every Christmas time for 25 women. It is a sit down luncheon so I need to have everything made ahead (day before at least) and kept warming in chafing dishes. How do you think this would do cooked the day before, refrigerated overnight then warmed the next day? Any pointers?
Hi Marla. I think it would do just fine. I would prepare as stated, except undercook your pork slightly. Then store the pork (whole) separately from the sauce. Wrap the cooled pork well and refrigerate and refrigerate the sauce. When ready to serve, warm the sauce in a sauce pan and heat the pork in a 350ish oven covered with foil until warmed through (probably only 30 minutes or so, if pork is not cold from the fridge, so be sure to take out of the fridge ahead to take the chill out of it). Add warm sauce to your chafing dish, then slice warm pork and place over-top. Should be just fine :)
Thank you for sharing this amazing recipe! I’ve made this 5 times now (in maybe less than 2 months) and is currently my “go-to” when cooking for company.
I use pork tenderloin and chopped shallots instead of garlic. Served along creamy mashed potatoes and roasted brussels sprouts + carrots. The gravy turns out superb. I was initially afraid the rosemary and sage would be overpowering (as I don’t usually use these herbs fresh) but after cooking it is perfect and adds great balanced flavor.
So so so good. Like, “run straight back to the kitchen for another plate as soon the guests leave” good. I look forward to checking out the rest of your blog. If this recipe is any indication, I will be cooking some very delicious meals.
Thanks Jonathan. So glad you are enjoying this recipe and I agree, it’s a great go-to recipe for entertaining! Great to have in our arsenal :)
Can’t wait to try this recipe! Not sure if this question has been asked, but do you think a dry RED wine would do ok? Or should it really be white? Thanks so much!
Hi Alyssa. I would definitely recommend white wine for this one. Enjoy!
When I saw this recipe combined some of my favorite ingredients, rosemary and white wine, I just had to make it, and I’m so glad I did. Thanks for suggesting and insisting on using ‘fresh’ herbs.
I had not used fresh sage before, and I am SOLD, nothing else will do! The flavors in this go together so well. This will definitely become a regular dish in my household. Everyone loved it!
So glad you enjoyed it, Tanisha and yes, the fresh herbs just take this dish to another level, don’t they :)
Made this tonight and it was wonderful. The fresh herbs from my garden were enough seasoning for us. Did not even add salt and pepper.
Sounds perfect! So glad you enjoyed it :)
We buy pork loin all the time… usually for under $2 a pound! BJ’s sells whole ones & Kroger sells halves. They are, by far, the best meat value on the market! I just hope that they don’t catch on so much that the price goes up!!!
I usually cut several 1″ steaks, for grilling (AWESOME!) and leave 2 pound roasts for ‘something fancier’.
As a long-time fan of pork loin, your recipe sounds PERFECT, for ‘something fancier’!
I can’t wait to try it. I’ll keep you posted, when I do.
Hi John! I totally agree about pork loin being the best meat value going (and I’m whispering that, so the price-setters don’t catch on ;) I am pretty sure you will love this dish. I have served it many times when entertaining. It’s so moist and flavourful. A lot of people have though it was chicken! The fresh herb/wine gravy is delicious, too. I could pretty much drink it :)
Finally got around to making this tonight….wow, was it delicious!!!! no doubt I will be making this often. Thanks for sharing!!
So glad you enjoyed it, Michele. Thanks for coming back to let me know :)
This is the best recipe that I’ve made! I don’t typically like pork but this looked too good not to try. It was absolutely fabulous! I would recommend this dish to everyone! Yum! (Even my kids ate it up).
So glad to hear, Beth! It’s definitely a wonderful way to enjoy pork :)
This looks amazing!! And I have a pork loin in the freezer I’ve been looking for a fun new recipe for! This is going on my menu for the week! :)
Thanks Alaina! I think you will enjoy this one :)
OMG, This looks delicious! I haven’t had pork in awhile, so yes I do need a break from that chicken! Great recipe!
Thanks so much, Amanda :)
I made this for a dinner with friends this past week-end and it was a big success. I used two pork tenderloins and the meat was so tender, the sauce was delicious. Your son was right about using a California Chardonnay… a perfect match! Thank you Jennifer.
So glad you enjoyed it, Nicole :)
I love how honest you are from the start of this post. It takes wine and a lot of time!!! It looks like a truly great main.
Thanks so much, Mariana :)
I don’t drink wine but I”ll happily cook with it!
Good! You’ll love it in this dish :)
My daughter made this for dinner tonight. Yum! A new favorite. She cooked a tenderloin. Best to check the temp after 45 minutes. I ate way to much. I am doing the dishes and I want to lick the pan but I won’t. Love it! It’s a winner thanks.
Thanks Stephanie and I know what you mean about licking the pan :) So glad you enjoyed it!
This looks incredible! I have mine cooking on the stove right meow. I went with the gnocchi like you recommended.
Can not wait to taste it, my house smells amazing!!!
Hope you enjoyed it, Larissa! Let me know how it was with the gnocchi.
My My My this looks amazing! I’m not a pork lover, or eater, but I think your 100% right, this recipe could really change my mind. My mouth is watering….
Thanks Mary and I think it could :)
Beautiful! Such a lovely way to serve pork!
Thanks so much, Mimi :)
This is exactly my favorite kind of decadent meal. Between the herbs, wine (I completely agree with your son on the Chardonnay, sounds perfect!) and cream, I’m basically in heaven :-) Plus, it’s absolutely stunning!
Thanks Stephanie :) It’s always wonderful when great tasting food looks just as good as it tastes!
This pork looks heavenly!! That gravy….love.
Thanks so much, Annie :)