Pork Loin with Wine and Herb Gravy

Pork Loin with Wine and Herb Gravy

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.

Pork Loin with Wine and Herb Gravy

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.

Pork Loin with Wine and Herb Gravy

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

Pork Loin with Wine and Herb Gravy

Pork Loin with Wine and Herb Gravy

Course: Main Course
Cuisine: American, Canadian
Keyword: pork loin recipe for entertaining, pork loin with gravy, recipe for pork loin
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 8 people
Energy: 303 kcal
Author: Jennifer
Pork loin (or tenderloins) cooked on the stove-top with wine and herbs, then sliced and served with a delicious, lightly creamy gravy. If using a pork loin roast, look for one with a little bit of fat. For pork tenderloins, be sure to trim the silverskin before cooking.


  • 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)


  1. 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.
  2. 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.
  3. 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. 

  4. 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.

  5. 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 …

Disclosure: Seasons and Suppers is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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  • I actually think you win the cake for most appetizing looking pork! I, too, find pork boring sometimes and this looks so far from it. I’m definitely going to try this the next time I decide to make pork again.

    • Thanks Aubrie! I think it’s just that I’m not a fan of plain meats, so I’m always looking for ways to make them more appealing to me :)

  • Now my sauce is a little salty so I added some water an now it’s not thickning. Can I add flour or maybe a little more cream?

    • Hi Aimee, I’d just mix 2 tsp. cornstarch with 2 Tbsp. water and add to sauce. Stir while heating and it should thicken up for you.

  • I want to eat this Right. Now. It looks absolutely amazing. I can’t wait to try it, but I’m kind of a spaz in the kitchen… do you I could get the same results just using a crock pot?

  • I want to eat this Right. Now. It looks absolutely amazing. I can’t wait to try it, but I’m kind of a spaz in the kitchen… Do you think I could get the same results just using a crock pot?

    • Hi Gabrielle, I don’t think a crock pot is ideal, but if you really want to try it, here’s what I would do. Sear your pork on the stove-top until golden. Add to the crock pot with the wine. Cook PARTIALLY UNCOVERED at a temperature that will maintain a gentle simmer, probably in the medium-high range. Cook it that way for 1 1/2 hours or so, following the instructions in the original recipe. Hope that helps!

  • I’m so excited to make this! However, I’ve never cooked pork, so I’m a little scared. With that being said, I don’t own a dutch oven, but I was wondering if it would taste just as heavenly if I cooked it in a normal big pot? Love your posts! :)

    • Hi Amanda and thanks so much :) The main reason to use a Dutch oven is for their heavy bottom, which is great for things that cook a while. As an alternative, use your heaviest pot. I’d even recommend a cast-iron frying pan, if you have one of those. You could partially cover using tin foil. If not, use what you have. I would just watch it a little more closely to make sure it doesn’t boil dry. Add a splash of warm water if it’s getting thin. I’d keep the heat a little lower, too. As for cooking pork, the key to success is cooking it to the right temperature. If you have a thermometer, it makes life a lot easier. I just test until it gets to 150 degrees. If in doubt, don’t be afraid to slice in to it and see how it looks. It should be moist and evenly white-ish (not pink). Enjoy!

  • This looks amazing and I look forward to trying it – once I get that dutch oven. Is there any reason this couldn’t go in the oven for most of the cooking instead of on the stove top? Seems like it could, but I thought I would ask. Thanks for this awesome recipe. Pork loin is my favorite thing to cook, and I never find it boring ;-)

    • Hi Sarah and thanks :) Tecnhnically, oven cooking it is definitely going to work. That said, I’m not completely sure it will yield quite the same results. That said, if you don’t have something to use for the stove-top, give it a go. I would still turn it every 20 minutes or so though. Let me know how it turns out!

    • Sarah – I am wondering if you did try this in the oven and how it turned out? I was thinking of using the oven to make this on Christmas

      • Hi Lynn. Hoping Sarah can offer you some feedback re: cooking this in the oven. This dish was delicious and would make a great Christmas meal. I know the stove-top cooking sounds fussy, but it really isn’t. Just turn the meat over a couple of times.

  • I made this for dinner tonight and it was the most delicious pork loin my husband and I have ever had!! I added a little chopped onion and mushroom to the recipe and it turned out great. Thank you so much for the recipe:) I can’t wait to make it again!

      • Made this tonight and it was delicious. Used half and half instead of cream and since I didn’t have corn starch I threw in a Tbsp of flour before adding vegetable broth (better than boullion) into the herbs and drippings. Rested it for the 20 and heated the sauce back up til it thickened. It was so great. Also at the very beginning when browning the loin I probably used a bit more sage and tossed the stems in too once my liquid had reduced a bit. It did take me a bit longer than 2 hrs but most of that is because of the time it takes for me to get to temp and make a sauce at a higher altitude. Very great recipe. Delicious on a cold night.

  • Hey There. This looks beautiful! I want to make it for Christmas dinner for about 12 people. I have two 2 lb pork tenderloins. Would you recommend doubling up on all the sauce ingredients for the increased serving size?

    • Hi Maile, Yes, I would definitely double the sauce ingredients. The sauce is so delicious, you’ll be glad you have enough to go around! Enjoy!

  • Can you specifically recommend a dry white wine? This always confuses an amateur like me. Can I use a bottle of drinking wine– Pino, chardonay, etc? Or should I use a cooking wine? Pretty sure the white cooking wine I purchased is over a year old, does it go bad? Thanks for your help!

    • Hi Sarah, Definitely not a cooking wine. A nice chardonay would be perfect. Doesn’t need to be an expensive one. Just any one you’d pour to drink yourself. Enjoy!

  • I tried this tonight and it was amazing! I threw in some finely diced onions and sliced mushrooms, which really absorbed the flavor. It was difficult not lick the sauce from my plate! Thanks for the delicious recipe!

    • Hi Rachel, Yes, the cooking time will definitely be less. Are you doing boneless or skin-on/bone-in? If it were me, I’d do at least skin-on (you can cut the bone out, if you like), so you get some nice golden skin and a little fat in the sauce. Let me know how it turns out!

      • I was planning on doing breast. However, your suggestion sounds good to. I’m going to try it tonight. I will let you know how it turns out. :-)

  • Jennifer,
    I am currently making this and when sauteing the pork I found that I couldn’t avoid burning the garlic and herbs. Is that expected? I know that typically burnt garlic ruins the taste of food. If it is not expected how do you avoid it?

    • Hi Kris, you should expect the garlic and herbs to get well cooked – golden-browned, as far as the garlic goes and your herbs should get a bit crispy. It shouldn’t reach the level of burnt though. I’m assuming you’re using halved pieces of garlic (minced will definitely burn) and roughly chopped herbs (not too small pieces). Also, a heavy-bottomed pan is a must to cook at this temperature. If all that is in place, turning the burner down a touch would be the only other thing.

  • This looks and sounds simply delicious! I plan to try the recipe out this week, however, only have pork chops – can that work?

    • Hi Rebekah, It will work(ish) with pork chops. Of course, the cooking time will be much less, unless you have super-thick chops. I would follow the recipe pretty closely (searing, partially covering pot etc.) except reduce cooking time for pork. Let chops rest while you cook down the gravy. Let me know how it turns out!

      • Hi Adiel, I haven’t made this recipe with pork chops, so can’t tell you exactly, but I would expect 30-45 minutes, depending on the thickness of the pork chop.

    • Hi Terri Anne. You can never go wrong with creamy mashed potatoes and a simple veg like roasted carrots. A parsnip mash would also be good. Or you could do rice. Maybe something with some wild rice in it. Finally. I think this would be nice with a bit of potato gnocchi.

    • Hi Julie, You’ll need a heavy bottomed pan, preferably one with a lid (but if not, you can partially cover with tin foil). Keep in mind that a pork tenderloin will cook much more quickly. If you don’t want to use heavy cream, I would just add a touch more chicken broth mixed with a tablespoon or so of cornstarch to thicken the gravy. Hope that helps.

  • i have a question. Is there enough sauce when it is finished cooking to use for gravy for potatoes and if you doubled the sauce would you just double the chicken stock, cream and wine?

    • Hi Mary, If you’re using the same size loin as in the recipe and only feeding 3 or 4 then yes, you’ll have enough gravy for a spoonful on top of your potatoes to. If you wanted to scale up the sauce, be sure to up the herbs as well to keep that flavour in balance.

  • I made this tonight, and I must say it was absolutely delicious! I used a Sauvignon Blanc, and it was perfection. For sides I made new rose mashed potatoes and green beans almondine. Instead of pork loin I used two 1 lb tenderloins. They cooked in about 40 minutes. I kept the sauce cooking a bit longer to compensate. I love fresh herbs, so this was right up my alley. Thanks for this great family pleasing recipe!

  • O…M…G! This was amazing! I made it with turkey tenderloin instead, and served it with a side of escarole & white beans. Delicious. This will most definitely enter our dinner rotation. Thanks for the great recipe!

      • Skinless. It was actually a packaged, marinated turkey tenderloin from Jennie-O. They are slightly salty on their own, so I didn’t add any salt when cooking. This would also be a great recipe for Thanksgiving leftovers – the wine and the turkey! (Although our family rarely has leftover wine

        • Sounds delicious, Leanne. I was thinking of trying this with a turkey breast with skin on as I see them at the grocery all the time and always pass because I wanted something interesting to do with them. I think it would be perfect with this cooking method/gravy and as you mentioned Thanksgiving, would be a great alternative for someone not wanting to cook a whole bird.

  • One of the best things I’ve cooked in a long time!!! For heavens sake, invest in a dutch oven :) Steamed broccoli and potatoes, awesome!

  • My husband and I aren’t really pork eaters (except for bacon, which doesn’t count lol) so I was wondering if you thought this would be good with chicken thighs?

    • Hi Tricia, You could try it with thighs, although I might be more inclined to try bone-in/skin-on chicken breasts. That said, I have to tell you that I served this dish at a dinner party a while back and one of the guests thought it was chicken. Honestly, when the pork is cooked this way, it is so white and tender, it’s really hard to tell it’s pork. It might change your mind about being pork eaters ;)

  • Could I possibly roast this in the oven instead of on the stove ? If so do you have any instructions? This looks delicious !

    • Hi Jessica, You don’t really say why you don’t want to cook it on the stove-top, but this recipe is not really roasting. It’s more of a poaching. That said, you could try to duplicate the effect by partially covering the pan in the oven with a lid or tin-foil, then finishing on the stove-top once the pork is done.

  • This was amazing! The hubs says best pork ever. And I couldn’t find fresh sage ANYWHERE! So used dried. I can’t imagine how good it would be with fresh!!

    • So glad you enjoyed it, Brandy and glad it was still as nice with dried sage. (That always happens to me, btw – just when I go looking for an herb, it’s suddenly no where to be found! :)

  • I made this last night, and it was unbelievably delicious! I used tenderloin and it shot to 160° in a half hour! Wow, I can’t wait to do it again. Really fantastic!

  • This is cooking on the stove as I type and it smells heavenly! Our garlic did get a bit burnt so we pulled it out and added more when we put the pork back in. I used a Chenin Blanc, so hope it tastes good. Can’t wait! Will let you know how it turns out!!

  • Very good! Didn’t have rosemary so I used thyme, and since I’m trying to be dairy-free I used coconut milk. Served over rice. Tastes very similar to a beef stroganoff sauce that I make, another sauce which I could eat like soup!

  • One of my foodie friends came round for dinner on Saturday and I really wanted to impress them, well this amazing Pork recipe did just that, definitely adding it to my dinner party recipes.

    • So glad, Michelle :) I made this for a dinner party before Christmas myself. It’s a great choice for a simple, but impressive dish.

  • OMG! I just made this for dinner tonight and it is AMAZING! I made it per your recipe. Excellent! Served it with garlic mashed potatoes and peas. Family unanimously said “make it again”

  • Thank you so much for this recipe. I had mostly stopped preparing pork because it was always so disappointing, but this has saved it. Absolutely delicious. Making it for the second time tonight.

    • So glad you enjoyed it, Sally. I agree. It’s great to have a great pork recipe! You should try the pork loin braised in milk (in my archives), as well. Similar technique, but braised in milk (of course). Makes a great gravy!

  • I just finished eating this delicious pork and it’s certainly something I will make again. While it did involve a lot of cook time, the prep was simple and the outcome was unbelievable. I did add in roasted potatoes and green beans into the sauce for a complete meal.

    Thanks for the recipe.

  • Any thoughts on a healthier substitute for the heavy cream? Would skim milk and cornstarch cut it? Or maybe Greek yogurt watered down with some milk?

    • Hi Katy, I honestly don’t know how skim/cornstarch would work as I’ve never tried it. That said, worth a try, I guess :) Let me know how it works out.

  • I made this last night and served over wild rice…it was wonderful! I’m not a great cook, but was proud of myself on this one! This is a keeper! Thanks for an amazing recipe that a novice can handle!

    • Hi Tiffany, This works well for feeding a group, as the resting time for the pork provides some flexibility. I made it for a dinner party a while back. I just used a larger pork and cooked longer. Served it with creamy mashed potatoes and roasted vegetables.

  • Made this last night and it turned out very good. I didn’t have any fresh sage and had to sauteed the sliced pork to speed up cooking (because I started it too late…my fault) but the sauce was fantastic. I served it over quinoa. Thanks for the recipe.

  • Am cooking this up as I type! I got a rolled loin of pork by accident, but will take the crackling off, slice the meat and then put the sauce over it in a dish! Am sure it will work a treat. Have been looking forward to making this ever since seeing it on Pinterest! Slurp!

  • I made this in the crockpot today! Put it on a bed of onions for 8 hours on low. Added the cream and some cornstarch in a pot after the fact. Was delicious! Thank you!!

  • My fiancé and I cooked this last night – wowzer! It was gorgeous! SO flavorsome. We swapped the cream for low fat Greek yoghurt and put a scoop of English mustard in the mashed potato. Coupled with purple sprouting broccoli and sugar snap peas: perfect. Thank you so much for the recipe :)

  • My mouth is watering. I’ve just pinned about 5 of your recipes and I can’t wait to try them all. The best part is that you don’t seem to unnecessarily add flour. You use cornstarch to thicken and I would just substitute with tapioca to be grain-free. When my daughter is home from school, I would also sub out the cream for coconut milk to make them dairy-free for her.

    Your recipes are beautiful.
    Thank you.

  • What an amazing recipe! I’ve been looking for that exact dutch oven, may I ask where you got it or what brand it is? Thanks so much!

  • Jennifer,
    I made this last night for our Surprise Dinner night with friends. We have to make something new and cannot improvise. Needless to say your Pork Loin with Wine and Herbs was a huge hit! Did not make any changes and it turned out perfectly. Thank you.

  • This smelled phenomenal while cooking and tasted amazing! What a wonderful use of my fresh herbs for an autumnal treat on a chilly evening. This will be a keeper for sure, and with just two dining, I am so looking forward to lunch tomorrow. Will be looking for more of your culinary treasures Jennifer! Thank you!!

  • Jennifer, this was absolutely delightful! It was a recipe that pushed me out of my ‘safe’ zone, but with great reward. The garlic, herbs, oil and pork cooking warmed the house and our taste buds to no end! The tenderloin was moist and flavorful with the gravy…thank you so much.
    P.S. I also made your chicken pot pie soup last week, very good!

    • Thanks Jennifer and you picked a great one to try to push you out of your safe zone (great reward is always good :) Glad you enjoyed the soup, too!

  • This looks really good. I am thinking of making this for Thanksgiving dinner in lieu of Turkey. I was wondering if you have ever tried to do this in a crockpot. It would be so awesome to let it be for 6-8 hours while I prepare everything else. Have you tried this? or have any other bloggers done it this way with success?
    Do you think it would turn out as good? thanks

    • Hi Ame. I would not cook this in a crock pot. It is a completely different cooking method and will produce a completely different end result (think pot roast vs. roast beef) I can tell you though that this cooks relatively unattended, so still pretty hands off as written :)

  • Hi Jennifer,

    Made this tonight with 2, 1 lb pork tenderloins. I went with an hour and I totally dried it out :( Any suggestions for cooking time? The flavor was still GREAT though. I added 2 small shallots and a package of mushrooms which really added depth to the flavor.

    I love your recipes! Keep posting more for me to try :)

    • Hi Audrey and thanks :) As for your pork tenderloin, an hour is undoubtedly way too long for pork tenderloin, especially small ones. The recipe is written for a pork loin roast, which is much shorter and thicker (3 or 4 inches thick). Pork tenderloin is long and thin. The cooking time was probably 25-30 minutes, at most. If you haven’t got one, I’d highly recommend investing in a meat thermometer. It has saved me more times with meat. When I’m unsure of cooking time, I just check the temperature to gauge cooking progress. For the pork tenderloin, you’d cook it to about 145-150° F. internal temperature

  • Hi Jennifer! This recipe looks amazing and I am planning to make it for Christmas dinner for 5 people. Can this recipe be made a day ahead and re-heated? I can tell that it will be fabulous! Thanks much!


    • Hi Sharon. Making ahead is not completely ideal, but I certainly understand your desire not to be cooking on Christmas Day :) So … if I were doing it, I’d simply undercook the meat slightly, so that when it is re-heated, it isn’t too dry/over-cooked. Keep the meat whole until just before re-heating, then slice and re-heat on serving platter. Other than that, it should be fine. Enjoy!

  • Hi! When placing the loin in the dutch oven, must it lay in a single layer in the pan, or if making a large amount, can you layer one loin on top of another?

    • Hi Denise. They should lay flat, because of the way this is cooked. All the cooking action comes from the bottom, pretty much. If you’re cooking a lot, you could either cut the loins in half so they might lay flat, or do it in two batches.

    • Hi Cody. Yes I would double all so you will be sure to have enough sauce for all the meat. Obviously cooking time is probably longer as well.

  • Beautiful, simple recipe. Thank you! It was delicious and made the house smell incredible. Will definitely be making this again.

  • Wow! This has to be one of the best things I’ve ever tasted. I mean lick your plate good. So easy and so wow! Thanks for this. Incredible.

  • I am trying it now with some sliced onions in the pan and a little Dijon on the pork…. It smells delicious! Served with roasted cauliflower with garlic and paprika to enjoy with the rest of the gravy.

  • 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….

  • 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!!!

  • 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 :)

  • 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!

  • 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 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 :)

  • 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.

  • 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.

  • 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!

  • 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.

  • 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.

    • 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.

  • 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!!!

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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