Pork Loin with Wine and Herb Gravy

Pork Loin with Wine and Herb Gravy

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.

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. 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

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
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 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)


  1. 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.

  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 (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.

  3. 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. 

  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.

Recipe Notes

Note that this recipe is best made with a pork loin roast, not a pork tenderloin. Pork tenderloins are considerably thinner and cook much more quickly. As such, you won't get the benefit of the low and slow cooking or the flavours that comes from cooking a larger roast.

Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!


More Pork Loin Recipes from Seasons and Suppers


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  • 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 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.

  • 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!

  • 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”

  • 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.

  • 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!

  • 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!!

  • 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 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! :)

  • 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.

  • 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 ;)

  • 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!

  • 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.

  • 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!

  • 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.

    • 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.

    • 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.

  • 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.

  • 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.

    • 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. :-)

  • 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!

  • 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!

  • 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!

  • 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.

  • 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’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!

  • 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 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?

  • 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.

    • 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 :)

  • 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.

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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