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
- 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.
“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
- 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.
- 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.
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!
Looks mouthwatering!!!!! How might you make this with chicken?
Thanks Jana. I don’t really have any guidance to offer re chicken. I’ve never it.
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!
So glad you enjoyed it, Ashley!
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.
So glad you enjoyed it, Carrie :)
I made this tonight! It was absolutely delicious. Thank you for a wonderful recipe!
So glad you enjoyed it, Debbie :)
This looks amazing! My husband does not like rosemary or sage, are there any other herbs you could recommend to use instead?
Hi Amy, I’m sorry but I can’t really think of any other herbs that would be comparable.
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.
This is definitely my kind of comfort food…. love the large amount of fresh herbs!
Thanks Nancy. The fresh herbs were great in this!
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 felt like I just read something from an encyclopedia! You’re amazing! Thank you so much :)
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.
I just made this for dinner an it is absolutely amazing!!!!! I can’t wait to have it for leftovers as well!!!!
So glad Aimee! The left-overs are great, too :)
This is going to be dinner tonight. I can’t wait!
Do enjoy, Courtney!
Stunning and I can practically taste the sauce as you describe it. Lovely photos and blog! :)
Thanks so much, Alison :)
So now I have a huge craving for pork….these look incredible! You have a skill for making “difficult foods” look good! Yum!
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 :)
This is gorgeous Jennifer! I love pork loin and love the flavor wine gives dishes – yum!
Thanks Jessica. I do, too!
What a cozy dish for fall, I love the wine and herb gravy!
Thanks so much, Laura :)
Oh my, this looks simply amazing! I’ve always been a little nervous to cook pork loin but whenever I do it always makes me so glad I tried. Your version is making me drool :)
Thanks Amy. This pork cooks in such a different way – not really roasted, not really braised, but definitely delicious!
Gorgeous looking pork, Jennifer! I know I get into cooking ruts and this recipe is brilliant for a quick and cozy dinner! Pinned.
Thanks Julia. I really enjoy the change from chicken. We seem to eat so much of it!
In all seriousness… how can I hire you as my personal chef?
Wish I could have shared a taste of this with everyone, Sarah. Love this dish!
This looks amazing! And, how lucky am I to have pork loin in the freezer? Love your recipes!!
Thanks Anina. You’re all set! Enjoy!
Holy cow, I want to drink up this sauce with a straw. This dish is incredible, Jennifer!
Thanks Liz. The sauce was definitely the star!
I’m just heading off to bed, but I know I’ll be dreaming of this, it’s absolutely gorgeous!
Thanks so much Sue!
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 so much Karishma! It is truly delicious and definitely not boring :)
Hi Jen, I have fresh rosemary but not sage can I use fresh thyme?
Hi Julie, you could use fresh thyme but as it is more prone to burning I would add it after searing the meat. Other than that should be fine :)
Hi Megan, why is what not safe?
Hi — love the recipe! It looks heavenly except I’d like to use it with another meat. Is this recipe suited for any other meats? Thanks
Hi Molly, Unfortunately, given the method used in this recipe, I can’t think of another meat that would work except possibly a beef tenderloin.
I used chicken breast, and browned the breasts the same way the pork is browned. (Pork can make me sick sometimes.) It was delicious with the chicken. No leftovers here…with a picky eater!
So glad you enjoyed it, Terri and good to know it’s nice with chicken, too!
I made this recipe twice and it is legendary. ❤️Thank you!
So glad to hear and yes, it’s one of those recipes that once discovered will be made again and again :) Thanks!
Have you made it with mushrooms?
Hi Lisa, I haven’t. While I think mushrooms would be fine with the flavours, I’m not sure how well they would stand up to the length of cooking. I might consider cooking separately and adding in to the gravy at the end.