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!
Thanks Jennifer,
This was our home cooked wedding dinner standout. I used 5 pork tenderloins and was able to cook them partway before guests arrived at our off the grid Lake of Bays Island for the wedding ceremony and the dinner that followed. Not a scrap left after our 12 guests enjoyed it served with mashed potatoes green beans and baby carrots….and lots of good wine.
Sounds absolutely perfect, Jim :) So glad it was a hit for your special dinner! Thanks so much.
Help! I bought a 4-pack of the Costco Swift Premium Pork Sirloin Tip Roasts….can this be used ilo the Pork Loin? I did use one of the tip roast for your Pork Tarragon recipe and just roasted it in the oven and then made the sauce. Everyone loved it, but I’m wondering if a Dutch oven would work better. Your thoughts?
Thank you for all the wonderful recipes…they make my family VERY happy :)
Hi Liane and thanks very much :) I just googled the Costco product so I could see what it looked like. Looks like it’s a couple of inches thick, so yes, should work just fine with this recipe. As it’s a touch thinner than the typical pork loin roast, it will cook through more quickly. My best advice is to use a thermometer and check it every 15-20 minutes. Stop cooking when it reaches between 140-145F. After resting, it will reach 145-150F, which is about perfect for the pork. The stove-top/Dutch oven method works really nicely for this recipe, as it has lots of liquid that cooks along with it to keep the pork nice and moist (and eventually makes a great gravy :) It wouldn’t work as well a recipe that has less liquid, so roasting is the better option there. Hope that helps :)
Hi Jennifer!
Thank you for your speedy response. I took your instructions and it turned out great and was a hit with the family. My mom use to make something similar from Michael Fields, which was always my favorite special occasion meal, now it’s my turn to make your recipe into a family favorite and tradition. Thanks again so very much :)
So happy to hear, Liane :) Thanks so much!
Hi there! I’m not sure if you’re still responding to comments on this page, but as a new home cook I’m wondering if you could help me understand more of what you mean by a “heavy bottomed” pan? Would a standard pan be a reasonable substitute or should I look in to purchasing a dutch oven? I move and travel often, so generally try to keep my kitchen ware as light as I can.
Hi Stephanie, The problem with a standard pan and a long-cooking dish is that the thinner bottom will potentially cause scorching. I would highly recommend adding a Dutch oven to your kitchen. You don’t need an expensive one. Just a nice enameled cast iron one. You’ll find it so useful and it goes beautifully from stovetop to oven, too.
How could I make this dairy free, but keep the great flavor?
Hi Ashlee, I think I would go with stirred coconut milk (stir the cream into the milk, then measure out). It will infuse a slight coconut flavour of course, but I don’t think it would be an issue. Hope that helps :)
Can I use a three pound pork loin and if so what differences should I make. My family eats more meat than most
Hi Sylvia and yes you can! If you change the servings in the recipe card from “8” to “12”, the ingredients will adjust accordingly for a 3 lb. roast. That will take care of the ingredients. You will also need to extend the cooking time, cooking as long as it takes to reach the 145F internal temperature. Hope that helps :)
The sauce was delicious! I was not a fan of the pork loin (and I really wanted to be). I found the meat a bit dry (and I cooked it less time than was called for in the recipe AND had a 3 lb loin). I think I would definitely try this with pork tenderloin next time. I served with roasted potatoes and roasted broccoli.
The best pork lion I have ever had. Perfect for company you are looking to impress.
So glad you enjoyed it, Heidi! Thanks so much :)
I’m thinking of trying this for company tonight. I’ve roasted pork loins in the past with great results, Is this braising? Is the browned outside still flavorful after being cooked in liquid? It looks beautiful. Thank you.
Hi Toni, The pork cooks in just a bit of liquid and yes, the outside is still flavourful, for sure. It’s not quite braising. While it does cook in some liquid, it isn’t covered as it cooks (lid is “ajar”). It’s quite a unique way to cook a pork loin, but it produces the most lovely results. Super tender and lots of flavour. And the gravy is delicious :)
Hello, I can’t wait to try this, it looks and sounds delicious!! My question is if you think bacon would taste good in this dish? I like covering my pork roasts with bacon to keep them moist and to add flavor. Since I have not tried your dish yet, would you recommend using bacon or would that distract from the flavors?
Than you,
Julia
Hi Julia, I wouldn’t do bacon in this one. First, if cooked as directed (on the stovetop) and to just 140-145F internal temperature, you will find your pork loin will be incredibly moist, without the need for anything extra. Secondly, I just feel the flavour of the bacon is not the best mix with the fine herbs and wine in this gravy. Hope that helps :)
Wow. Whipped this up for my second Thanksgiving dinner this weekend and everyone was impressed! I used two pork tenderloin I had on hand and cooked for about 30 mins, but will definitely be making it with pork loin next time to enjoy that slow cook.
So glad to hear, Jennalyn! Thanks so much :)
This dish is Delish. I added sautéed mushrooms at the end and… wow. This will be a regular in my home!
So glad you enjoyed it, Joan! Thanks so much :)
I was a bit skeptical at first but WOW this was so good! I didn’t have fresh sage on hand so substituted 1/4 tsp dry. I used Chardonnay (always on hand). I served with garlic mashed potatoes. This is definitely a keeper. Thank you for sharing.
So glad to hear, Allison :) Thanks so much!
Oh my Gosh! I followed your recipe to the T. It is amazingly delicious! Thank you for a new Sunday dinner staple!
So glad to hear, Cathy :) Thanks so much!
This is truly a beautiful presentation and delicious meal. I too add a few mushrooms but otherwise follow the recipe. Perfect dinner.
So glad you enjoyed it, Susan :) Thanks so much!
Great recipe. We’re big mushroom fans, so I add a small package of cremini and some thyme – makes an awesome gravy.
I didn’t notice the oven temp in the recipe, but 350 seems to work.
Also, the better the wine, the better the result.
So glad you enjoyed it, Andrew :) Thanks. And just a quick note. There is no oven temperature as this one is intended to cook completely on the stove-top. I appreciate it’s a bit of uncommon way to cook a pork loin, so I understand you thinking it should go in the oven.
Ooops. Guess I’m used to searing then throwing into oven. Gonna go stovetop next time for sure.
Yes, that’s totally the way it’s usually done, for sure. This stove-top method is unusual, but it does produce the loveliest, tender roast, which is worth the extra bit of attention it takes in my books :)
Hi! I have made this before a few months back and it was To Die For! I was wanting to make it again tonight. My question is , can you brown the pork-add herbs and wine-and transfer into a slow cooker/crock pot for a few hours if using a pork tenderloin. Then, continue on stove top when it comes time to adding stock/broth&cream? I used a pork tenderloin and it was seriously awesome the last time I made if. Any pointers will help! Thanks.
Hi Kayla and sorry I’m late to get back to you. I was away from my computer today. My advice would have been to cook off the pork first, then just cool and refrigerate (rather than keeping warm, which I think might dry it out a bit) Then just wrap the pork in foil and pop into the oven to re-warm while you finish off the sauce.
Hi Jennifer!!
I’m glad I was able to come back to read your comment. I am making this for the dinner tonight. I’ve made this a few times so far and Everytime, it turns out fantastic. I sear my pork and slow cook it in the slow cooker for the day. Than, as you mentioned to make sauce and place pork in after it’s cooled. I think I always use a different type of pork loin, it’s really big and won’t fit into any large pots I have, so the slow cooker works wonderfuly, Always fantastic. I double the sauce and add mushrooms. Wonderful recipe.
Can I substitute the heavy cream for Evaporated Milk? Try to cut some of the fat/cholesterol.
Hi Corbie, you could use a milk, but it will significantly affect both the taste and thickness of the sauce. Perhaps a compromise with half and half mixed with cornstarch (to thicken)? Remember that this dish serves 8, so the amount of cream per serving is about the same as having a coffee with cream :)
So good! I added sauteed onion and some bacon to the sauce and it was a good addition for us. I Didn’t have a Dutch oven so I made it in a regular big pot. It cooked much faster but everything still tasted great! This was my first time cooking a pork loin and the recipe breakdown helped a ton.
So glad you enjoyed it, Samantha! Thanks :)
Can it be made with a one pound pork loin? How would you modify cooking time?
hi Tifanny, is it just a small pork loin or is it a pork tenderloin?