This is the best pork loin recipe I have ever enjoyed and it will surely turn you in to a pork loin lover, too! Juicy pork combines with a white wine sauce, flavoured with fresh herbs and garlic, for a special and elegant pork dinner.
Why you’ll love this pork loin recipe!
- The herb and wine sauce is so good! (I could drink it!)
- The unique stove-top cooking method produces the most fabulously moist pork loin.
- This pork dinner is always a special meal. It’s perfect for date night, special dinners and for company.
What is a pork loin?
Pork Loin is a solid and lean cut of pork. It has an even thickness throughout its length. Pork Loin can be boneless or bone-in and will often have a bit of fat cap attached to it. This recipe specifies boneless, centre cut pork loin, which is the finest cut from the middle, so it cooks evenly and slices beautifully.
Pork Loin is different from pork tenderloin. It is cut from a different part and is a thinner, longer and uneven thickness, tapering out through the length. As it is a quick-cooking cut, it doesn’t make a great substitute for recipes like this one, as it will likely overcook.
Ingredients you’ll need
Boneless, Centre-Cut Pork Loin – the centre-cut is the best cut of pork loin, with lean pork that cooks and slices up perfectly. The timing of the recipe is for a 2 lb. pork loin, but if yours is a little less or more, you can simply adjust the cooking time accordingly.
White Wine – any wine you like to drink is fine here. Crack open a fresh bottle for this one (you can enjoy the remainder of the bottle with your dinner). If you are looking for recommendations, a Chardonnay is always a good choice. Sauvignon Blanc also works well.
Sage and Rosemary – fresh herbs are highly recommended, but in a pinch, you can use dried.
Cream – heavy, whipping cream is recommended, as it will produce the best flavour and texture in the sauce. If you only have a lighter cream, use the cornstarch slurry detailed in the Recipe card to thicken the gravy, as needed.
Chicken Broth, Garlic and Olive Oil
Step-by-Step Photos
- Start by browning both sides the pork loin in olive oil. Remove to a plate.
- Add the garlic and herbs to the pot and cook briefly before adding the wine.
- Return the pork to the pot.
- Reduce heat and partially cover the pot (don’t cover completely!).
- After 20 minutes, flip the meat and stir the bottom of the pot.
- Check the temperature with each flip, to gauge cooking progress.
- If pot gets dry at any point, add about 1/4 cup of water. Continue cooking, flipping and checking temperature, until pork loin reaches between 140-145F.
- When pork is done, remove to a cutting board and tent loosely with foil.
- To the drippings in the pan, add a splash of wine to loosen.
- Add the chicken broth and stir up the browned bits on the bottom of the pan.
- Add the cream and stir in. Simmer gently until reduced and thickened.
- Slice pork thinly. Place on a serving platter and pour sauce over-top.
What to serve with pork loin with wine herb gravy
- A creamy mashed potato (or garlic mashed) is nice with this gravy. Alternatively, buttered egg noodles or wild rice would also be nice. I’ve also thought about gnocchi, which I haven’t tried yet, but feel it would be nice together.
- On the side, broccolini is great (or broccoli) or green beans, would also be perfect.
Reader Review
“I absolutely agree with your very first comment on this recipe ….this truly is the best pork loin recipe I have ever made. I am cooking it for the second time tonight for dinner. I have an overwhelming desire to make tons of extra sauce and put it on everything. Thanks so much!” – Alex
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Get the Recipe: Pork Loin with Wine and Herb Gravy
Ingredients
- 1/4 cup olive or vegetable oil
- 5 cloves garlic, peeled and sliced in half lengthwise
- 2 Tablespoons fresh rosemary leaves, chopped
- 1/4 cup fresh sage leaves, roughly chopped
- 2 lb. boneless, centre-cut, pork loin roast, *see notes
- 1 1/4 cups dry white wine, plus a bit more to deglaze pan
- Salt and freshly ground black pepper
- 1/2 cup chicken broth
- 1/2 cup heavy whipping cream, 35% b.f.
Instructions
- Heat the oil in a large Dutch oven (or similar, heavy-bottomed pan) over medium-high heat. *Be sure to use a pot big enough to allow the pork loin to sit flat on the bottom of the pot. Season the pork with a little salt and pepper. Add the pork to the pot, fat side down. *Make sure the oil is hot enough to brown the pork well, as this makes for the best flavour. It may splatter a bit, but worth it! Brown the pork for about 4-5 minutes on each side, then remove it to a plate. In the same pan, lower the heat to medium heat and add the garlic, rosemary and sage. Cook, stirring constantly, for about 45-60 seconds. *Don't allow to burn. Add the wine to the pan and use a wooden spoon to scrape the bottom of the pan. Cook the wine until the smell of the alcohol has disappeared, about 1 to 2 minutes.
- Lower the heat under the pan to low-medium heat. Return the pork to the pan and season with a bit more salt and pepper. Partially cover with a lid (Do not cover completely!) and cook for 20 minutes. Flip pork and stir the bottom of the pan. Make sure there is still some liquid in the pan. Return the lid partially covered and cook for 15 minutes, then flip again. Stir bottom and if getting dry, add 1/4 cup of water. Check the temperature of the pork. Return the lid to partially covered and check again in 5-10 minute intervals, flipping, stirring and adding a bit of water, if needed, until the pork registers 140-145F. internal temperature. *For a 2 lb. pork loin, the total cooking time is usually 55-60 minutes.
- When the pork is cooked to the recommended temperature, remove pork to a cutting board to rest and cover with loosely with a sheet of aluminum foil to help retain the heat while it rests.
- Meanwhile, increase the heat under the liquid in the pan to medium. If your pan has little liquid, deglaze with a splash of white wine. Stir well to loosen the browned bits on the bottom of the pan. Allow to cook until the alcohol smell disappears (about 1-2 minutes). Add the chicken stock and stir to combine. Heat over medium heat a few minutes, to allow the chicken stock to heat through a bit. Reduce heat to medium-low. Add the cream. Heat gently over medium-low heat, stirring the sauce regularly, until it thickens a bit and is warmed through. Avoid vigorously boiling. A gentle simmer is fine. (*The sauce doesn't need to be super thick, just reduced somewhat. If you'd like the sauce thicker, mix 2 Tbsp. cornstarch with 2 Tbsp. water and add a little bit at a time to your sauce until it thickens to your liking.) Taste sauce and add salt and freshly ground pepper, to taste. *If the sauce tastes acidic (wine-y), add more salt to balance the flavour.
- When the sauce is ready, slice the pork very thinly and place on to a rimmed or shallow serving platter. Pour the warm gravy over-top to serve.
Notes
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
I never usually post comments, but had to because this was SO good! I made this on Saturday and loved it so much that I made it again on Monday! First time around I made it exactly as written in the recipe and it was amazing! The second time I made it I added a chopped shallot to the garlic and herbs and don’t recommend doing that, it was still good, but the flavor balance wasn’t the same. Lesson learned: don’t second guess Jennifer’s recipe! Best roast pork ever, thanks so much for sharing this!
So glad you enjoyed it, Emily! It’s one of my favourites :) Thanks!
Hi Jennifer,
I’ve been wanting to make this recipe ever since you posted it and finally did it! It is every bit as fabulous as all the other comments indicate. Plus it was a whole lot less work than what the end product would imply.
I used a pork tenderloin cut in to two pieces so that it would fit in my pan. I used a deep skillet in place of a dutch oven and it worked perfectly. I always find pork tricky as it can dry out really fast but not with this recipe!
Thank you (again!!!!),
Lynne
So glad you had a chance to try this one! One of my favourites :) If you have a chance to try it with a larger pork loin, it’s just as nice and a great way to make great use of those larger pork cuts, too! Thanks :)
Love your site.
Love the photos even more!
Namaste
Thanks so much, Elizabeth :)
Oh my!! This was delicious. I have been looking for some good pork recipes to add into the rotation and this one is a keeper. I kind of cheated a little because I had a preseasoned pork loin. I omitted the salt and pepper for that reason. But followed the recipe exactly other than doubling the gravy and I’m so glad I did! Thank you for this wonderful recipe.
So glad to hear! I’m thinking I should just double the gravy in the recipe ;)
Holy Smokes!!! I made this for company for the first time! Was worried because it was a blind recipe…but OMG!!! Doubled the gravy, and because we eat keto, I thickened with xantham gum! Everyone RAVED!!!! Consensus was that it was the best pork loin they’ve ver had! You made me look like a SUPERSTAR!! Thank you!!!
So glad to hear, Yvonne!! Thanks :)
Jennifer,
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 am overwhelming desire to make tons of extra sauce and put it on everything…lol.
Thanks so much!
Alex
Thanks Alex! So glad you enjoyed it :)
This looks as delicious as it is beautiful, thank you for sharing! :)
Thanks so much, Nicole :)
I made with a 4.4 lb pork loin roast and cooked longer than stated because it just would not come up to temp! Finally it was done and the pork was a little dry but I could have licked the pan clean! The gravy was so good! Served with roasted sweet and Yukon gold potatoes and roasted Brussels. Even my picky 7 year old loves it! Any tips on cooking time for a larger cut of pork?
Hi Sara, my best tip would be to cut the 4 lb pork loin in half and cook them side by side as 2 lb roasts. This stove-top method doesn’t lend itself to large cuts, as they take too long to cook through. Cutting in half replicates the recipe well, while still having more meat.
My brother made this and it was amazing. I do not have a Dutch oven could yiu suggest what I could use in its place?
Barbara F.
Hi Barbara, It’s hard to duplicate a Dutch oven, so if you are needing to add one to your kitchen, they are so useful and can be had quite inexpensively. You don’t need a Le Creuset or anything. I often see them for $30-40. Just look for enameled cast iron. That said, if you can’t go that route, you need to duplicate two things – a heavy bottom, as this long cooking dish will scorch in a thinner bottomed pan. And tall sides/some sort of partial covering. The covering could be aluminum foil or even a baking pan that you set over the top covering most but not all of it. A cast iron pan might work, with aluminum tenting around it. Hope that helps :)
I’m so excited to make this recipe for Christmas dinner. I bought a 4.5 pound pork loin, which the butcher cut in half and tied with string. How would you recommend I change the cooking time? Thank you in advance.
Hi Laura, I have never tried this recipe with that large a piece of meat. I think cooking time will largely depend on the thickness. I would definitely recommend using a meat thermometer and checking regularly, cooking until it reaches 140F. in the centre. Another option would be to cut the piece into two pieces and cook them side-by-side in the pan, in which case the cooking time would be pretty much per the recipe. Enjoy!
I am really wanting to make this recipe. Do you think I could start this on the stove and finish in the oven? I also have a very large loin almost 6 pounds? Any suggestions?
Hi Laura, that’s a big piece of pork, so I understand you not wanting to fuss with it on the stovetop. I think you could transfer to the oven (a low oven – 300-325F?) and duplicate the lid “ajar” (so don’t cover completely, but cover partially) and it would probably work out just fine. Just test regularly with a thermometer so you don’t over-cook the pork. Aim for 140F in the centre. Hope that helps :) Enjoy!
Thank you! It is cut in half and tied together. I will be cooking it side by side and using the meat thermometer. I will let you know how it goes! Thanks
Hi Laura,
Did you try this in the oven? I also have a large pork loin I am wanting to use for this recipe. Thanks!
I concur, this was so good! I followed the recipe exactly, except I added some dried sage because I didn’t have enough fresh. I did also thicken it, per the writer’s suggestion, with water/cornstarch. It was delicious and the gravy totally made it! Served with garlic mashed and roasted carrots. Definitely will keep this in rotation!
So glad you enjoyed it, Tammy :) Thanks!
Doubled the gravy… It was absolutely delicious. Even better the next day!! Thank you x
I definitely approve of your decision to double the gravy :) So glad you enjoyed it! Thanks!
So delicious! Next time I’ll double gravy. Served w roasted fingerling potatoes and roasted cauliflower.
So glad you enjoyed it, Chris :) Thanks!
This is an absolutely delicious, perfect pork recipe. I made it for dinner tonight, and my family said it was the best pork they ever had. Truly excellent. I would make it for company, but it is easy enough to make anytime. This is a definite favorite. (I am not sure if I can submit a recipe rating, but if I did, it would be five stars!)
Thanks so much, Alica :) So glad you enjoyed it!
I made this tonight with garlic mashed potatoes and roasted carrots with herbs. AMAZING!!
So glad you enjoyed it, Colleen :) Thanks!
I prepared this a few weeks back and it was amazing! Prepared this on Thanksgiving as well, but swapped out the pork and used a 5 lb turkey (sans drumsticks and wings). Braised the bird on the stove and cooked uncovered in Dutch oven. While my husband carved, I whipped up the gravy in the Dutch oven. Served over mashed. The house smelled incredible! Planning this for Christmas as well! Thank you!
Hi Linda and so interesting to do this with turkey! The herbs would be perfect with it, especially for Thanksgiving. So glad you enjoyed it. Thanks :)