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
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Seasons and Suppers.
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!
This is a staple in our house and we share it with everyone! We use a tenderloin but keep everything else the same and it’s just perfect. Thanks!
So glad to hear, Kristen :) Thanks so much!
Hey Jennifer!
This by far our favourite pork recipe, even the littles gobble it up.
I’ve always made with tenderloins or pork loin but I have big beautiful bone-in loin roast for Easter dinner tomorrow. Think this will work? I’m assuming it just needs extra cooking time?
Hi Jessica and yes, it will work just fine. You might need to double or at least increase the sauce/cooking liquid and yes, more time for sure. If you have a thermometer, just check the internal temperature often. Bone-in tends to take longer to cook in general. Enjoy and Happy Easter :)
I followed this recipe exactly as stated and it turned out perfectly. The gravy was one of the best I’ve ever had, definitely recommend this.
So glad to hear, Colleen :) It’s one of my favourite dinners. Thanks so much!
Made this a while ago and should have commented then. This was absolutely delicious. YUM
So glad you enjoyed it :) Thanks so much!
Darn it I was hoping to try this on the pressure cooker tonight until I read the comments :( did you brown the pork and everything in the pot before cooking it? I thought I’d sear it and deglaze The pan w the wine on the sauté setting before cooking the pork? Still didn’t work?
Hi Christie, Just to be clear, it’s not that it doesn’t “work” per se. It’s just that it’s, in my opinion, a pale imitation of the stove-top version. I get the desire to pressure cook, but if you have the time, treat yourself to the stove-top version. You won’t regret it :)
I have been making this recipe for years. My family lives across the US; East, West, South, and once a year we meet at the beach for a week. This meal is ALWAYS requested. It’s delicious anytime of the year. Thank you so much for sharing such a lovely recipe.
So glad to hear, Sam :) It’s one of my favourites and we make it often here, as well. Thanks!
Stumbled across this looking for recipes for pork loin & wow! So delicious! Its 1 of those dishes you serve & things go quiet because everyone is eating & savoring the deliciousness of every bite! Permanent in my cooking arsenal! Thank you!!
So glad you enjoyed it, Leslie! It’s one of my favourites, too :) Thanks!
I am in progress of trying this out with a three pound loin. However it doesn’t tell me whether to tie at intervals as is normal when roasting. Does it matter. Mine is tied. Should I take string off.
Hi Sylvia, you can leave the string on while it cooks. It will be more moist that way. Just be sure to find and remove all the string at the end before slicing :) Enjoy!
This pork loin was absolutely delicious! Our family enjoyed it for Sunday night dinner, but I’m also keeping it in mind for Easter. It’s easy to prepare and elegant!
So glad you enjoyed it, Laura :) It’s one of my favourite dishes and I cook it often when entertaining. It’s always well received. Would be perfect for Easter! Thanks.
This was wonderful!! Everyone loved the flavors!
So glad to hear, Scott :) Thanks!
I used the gravy recipe to refresh an extra pork loin that was left over from the night before. Delicious!
Glad to hear, James :) Thanks!
Hey there! Has anyone tried this in a pressure cooker? I’d love to try if anyone has any tips!
I tried it Melanie. It was quite anemic (no colour in the gravy) and was overwhelmingly wine-y, as the wine didn’t have the opportunity to reduce and cook off. It also resulted in a quite different texture in the meat. I was disappointed, as it was not nearly as tasty as the stove-top version.
Hi I love this recipe so much I have not tried yet I ha e big party tomorrow and I want to make this I have everything I need to make I am just not sure about cooking on the stove I wanted to brown on Dutch pan then put in the oven is that possible because I have really large portion I have two 7 lbs tender loin pls help thanks
Hi Simone, You could cook them off in the oven, but you’d have to mimic the stove-top environment for it to work. You’ll need a large pan with a lid and you’ll want to cook it in the oven with the lid “ajar”, just as it is on the stove-top. (You could probably rig up some sort of foil tent that isn’t completely tight/leaving a gap in the middle, as well). If you try to just roast it uncovered, the liquid will just cook off too quickly. I’m thinking a 325F-ish oven, or whatever temperature maintains a low simmer of the liquid. Use a thermometer to check the meat often and pop it out when it reaches 140-145F internal temperature. Let the meat rest while you finish the gravy in the same pan on the stovetop. Hope that helps :)
Hello,
I was wondering if you had any recommendations for reheating this?
Hi Stefana, You can just re-heat left-overs in a moderate oven (350F-ish), covered with foil, until warmed through. If you plan to make it fully ahead and re-heat/serve later, just make sure not to over-cook your pork when you cook it ahead. In fact, undercook it ever so slightly, so that when you re-heat it, it won’t end up over-cooked. Hope that helps :)
I have made this dish 3 times and tonight (Christmas) will be the 4th! It has turned out amazing every time and my guests rave about it.
So happy to hear, Michelle! Thanks so much :)
Hello! How do you think this would do in the oven rather than stovetop? Cooking for about 14 on Christmas Day and was thinking it would be easier to accommodate larger roast(s) in the oven. Thoughts? and Thanks!
Hi Beth Ann, I feel like you could, as long as you mimic the stove-top method in the oven. So that would mean keeping the lid ajar (you don’t want to steam it) and doing it at a temperature that produces a slow simmer (325F? maybe). You’ll still want to check it regularly to make sure it still has liquid in the pan and to test with a thermometer for doneness. It will likely cook more quickly, so you don’t want to over-cook. Remove when it hits 140-145F internal temp and let rest while you finish the gravy on the stove-top. Should be good :) Enjoy!
We just had a party and have lots of tenderloin slices leftover. They were slightly overcooked. I was looking for a way to rehydrate. What would you think if I made just the sauce and added it to the slices and warmed them sous vide?
Hi Trish and I think it’s worth a try! Your sauce won’t be as flavourful as it doesn’t cook alongside the pork, but it should still be quite nice :)