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!
I am in the process of making this right now. The pork is simmering with the herbs and wine as I type. How simple the ingredients and the prep. This is my Easter supper to bring to work on my hospital shift and I am eager!
Sorry for the slow reply Jacqueline, but I do hope you all enjoyed this :) Happy Easter!
Made it with pork tenderloin and it was delicious! Will definitely make again.
So glad to hear, Carolyn :)
How long did you cook it for?
Hi Kyla, It will depend on the size of your pork. If using the 2lb pork loin as per the recipe, it cooks about 1 1/2 hours. Pork tenderloins would be much less time. I recommend a thermometer and cooking until it reaches 140F. internal temperature.
EXCELLENT!!!! Had 2 tenderloins only enough gravy for one But even without the gravy on the other it was still Excellent. Will make this again and again.
So glad to hear! I have never tried this with tenderloins. Must do it soon :)
My wife found this recipe this afternoon. We were tired of the same old porkloin recipes. I made it for supper and, it was fantastic. We both saved it on our IPads.
So glad you both enjoyed this, Don! Thanks for coming back to let me know :)
Thank you for sharing this wonderful recipe. We had this for supper tonight and it was wonderful.
So glad to hear :) Thanks for coming back to let me know!
I’m planning on making this tonight! I do have a question, the pork that I bought is tied with kitchen twine. Should I take that off before searing the meat and putting it in the oven? Or should I leave it on? Thank you! Will report back how it was.
Hi Hannah. Is it a pork loin or another cut? Usually when it is tied with twine, it is not a solid piece of meat, but rather a longer or irregular shaped piece of meat that is rolled and tied. If you think that’s what it is, keep the twine on while you cook it. If it looks solid (and that the twine is not really holding it together, then take it off. I’m guessing it’s the first though, otherwise, there would be little point in the twine. If you leave the twine on, then remove only to cut after the pork is cooked and has rested.
Made this tonight and it was so so delicious!!! Served with noodles and green beans. My husband said to make sure I save that recipe! :) Thank you so much!
So glad you both enjoyed it! It’s one of my favourites. Thanks for coming back to let me know, Katie :)
I saved this recipe months ago and I’m delighted to say that it was worth the wait. What a delicious and beautiful meal!
Glad to hear you enjoyed it, Shannon and thanks for coming back to let me know :)
I consider myself a pretty decent cook, but decided to give this recipe a whirl for a good challenge. I am so glad I did! Wow this is an amazing meal, the herbs!!! This pairs so perfectly with a nice glass of Chardonnay. Thank you for this recipe!
I’m so glad you enjoyed this dish and I agree … perfect with a glass of Chardonnay :)
Just made this for dinner tonight and had to come back to say that we loved it! I’m not always the biggest pork fan but this was just delicious. Will definitely be making again! Thanks for the great recipe!
So glad to hear and thanks so much for coming back to let me know :)
Sounds like the way to go! So this is what the ladies will be lunching on (and a lot of wine?). I’ll stop back and let you know how it goes.
Do let me know, Marla :) Have a wonderful ladies lunch!
The pork was a huge hit!!! All 25 guests loved it and your suggestion to cook the day before, separate and slice at room temperature was spot on. I’m going to try to upload a picture.
I am so glad to hear that, Marla :) One of my favourite dishes!
Hi Jennifer, I would like to make this for a luncheon I host every Christmas time for 25 women. It is a sit down luncheon so I need to have everything made ahead (day before at least) and kept warming in chafing dishes. How do you think this would do cooked the day before, refrigerated overnight then warmed the next day? Any pointers?
Hi Marla. I think it would do just fine. I would prepare as stated, except undercook your pork slightly. Then store the pork (whole) separately from the sauce. Wrap the cooled pork well and refrigerate and refrigerate the sauce. When ready to serve, warm the sauce in a sauce pan and heat the pork in a 350ish oven covered with foil until warmed through (probably only 30 minutes or so, if pork is not cold from the fridge, so be sure to take out of the fridge ahead to take the chill out of it). Add warm sauce to your chafing dish, then slice warm pork and place over-top. Should be just fine :)
Thank you for sharing this amazing recipe! I’ve made this 5 times now (in maybe less than 2 months) and is currently my “go-to” when cooking for company.
I use pork tenderloin and chopped shallots instead of garlic. Served along creamy mashed potatoes and roasted brussels sprouts + carrots. The gravy turns out superb. I was initially afraid the rosemary and sage would be overpowering (as I don’t usually use these herbs fresh) but after cooking it is perfect and adds great balanced flavor.
So so so good. Like, “run straight back to the kitchen for another plate as soon the guests leave” good. I look forward to checking out the rest of your blog. If this recipe is any indication, I will be cooking some very delicious meals.
Thanks Jonathan. So glad you are enjoying this recipe and I agree, it’s a great go-to recipe for entertaining! Great to have in our arsenal :)
Can’t wait to try this recipe! Not sure if this question has been asked, but do you think a dry RED wine would do ok? Or should it really be white? Thanks so much!
Hi Alyssa. I would definitely recommend white wine for this one. Enjoy!
When I saw this recipe combined some of my favorite ingredients, rosemary and white wine, I just had to make it, and I’m so glad I did. Thanks for suggesting and insisting on using ‘fresh’ herbs.
I had not used fresh sage before, and I am SOLD, nothing else will do! The flavors in this go together so well. This will definitely become a regular dish in my household. Everyone loved it!
So glad you enjoyed it, Tanisha and yes, the fresh herbs just take this dish to another level, don’t they :)