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!
This looks fantastic! I have red wine though. Would that be an okay substitute for the white wine or would it mess with the flavors?
Hi Noel, I have never tried it with red wine, but my feeling is it would mess with the flavors. I would probably stick with the white wine.
I made this for Easter Dinner, and I truly believe, it is the easiest, most flavorful pork recipe I have ever had. I sliced my pork prior to cooking because of my time element. It was so tender, cut it with a fork. I believe the fresh rosemary and sage from my herb garden, were just perfect to enhance the flavors and the presentation.
So glad you enjoyed it! It’s a perfect dish for Easter Dinner :) Thanks!
Sorry, forgot to rate it!! I wish I could give it 100 stars because it is that good!
Thanks Mary :)
Omg I made this the other night and it was amazing!! There was so much flavor in the sauce and the pork was fork tender! It was amazing the next day for lunch too!!
So glad you enjoyed it and yes, the leftovers are fabulous, too, for sure :)
I never leave comments or reviews for ANYTHING but this recipe right here was phenomenal! I just found your page last night and everything looks so delicious! I plan on trying more recipes. Do you have any must make dinner recipes that you recommend I try next?
Hi Lauren and thanks! I would suggest this Rustic Chicken with Garlic Gravy for your next try. Another super popular recipe here :)
I love this recipe, and it’s hands down my favorite meal to make when company arrives, because everyone is impressed. Any chance you have an instapot version of it? I just got one for Christmas and would like to try this dish in it. Thanks!
Hi Danielle and thanks! I just got an Instant Pot for Christmas too, so I’m still in experimentation mode. My first thought is that the texture of the pork would no doubt change dramatically in the instant pot. Think pulled pork rather that roast pork. That said, I’ll play around with it. Maybe there’s a way to bring those flavours together in a bit different (instant pot) way :)
I made the Pork Loin with Wine and Gravy after making the Indian Spiced Stew with Chicken and Potatoes, which I absolutely loved! This was an excellent dinner and the flavours were rich and comforting. The only problem I had was that the herbs and garlic burned very badly when I was browning the pork loin. I didn’t let that discourage me. I simply spooned out the burnt stuff after removing the pork and added some new garlic and herbs at lower heat and cooked them up a bit before adding the wine. It still turned out wonderful. I also added a small spoon of flour after removing the cooked roast in order to have a slightly thicker gravy. Would definitely make this again, and it is elegant enough to serve to company. Thanks for the great recipes!
Thanks so much Anna and glad you enjoyed this. One of my favourites :) And yes, it’s a fine line between searing and burning in this one. It’s happened to me the first time I made it as well and I did just as you did. I make sure to use my heaviest-bottomed pot now and watch it really close.
Used a 3lb boneless pork loin roast & it turned out DELICIOUS!! The place smelled incredible as the roast was browning & lingered until the next morning.
Best pork roast in ages! Think (actually know!) I’ve found my favourite receipe!
So glad, Irene! This is my absolutely favourite way to cook a pork loin roast and I agree, the smells alone are (almost) worth making this :)
This was an amazing dish, the sage and rosemary add so much flavour to the sauce! Thanks for posting, my family loved it!!!
Thanks Sue and so glad to hear! The flavour of the fresh herbs is my favourite part, too :)
I was wondering if I can do this in my crock pot? I have the ninja which also has the stove top option so I can follow it exactly – just wondering if I can then use my crockpot setting on slow cook and if so for how many hours on slow? Likely 8?
Hi Lydia, The pork cooked per the recipe never gets covered. If you were to cook it covered for a long time in a slow cooker, you would end up with a very different piece of pork. It probably wouldn’t be sliceable. It would just fall apart. If you are looking for sliceable, I wouldn’t go the slow-cooker route.
I made this tonight and my family was practically licking their plates–so good! I only had 1 dry bottle of white wine in the house and it was a special one being saved for an anniversary so I used a bottle of dry pear cider that I had, expecting it to go very nicely with the sage as well, and boy did it! Thanks for your recipe–I will definitely be making it again!
So glad to hear and I love the idea of using a pear cider. I bet it was fabulous and so perfect for this time of year. Thanks for coming back to let me know :)
I have never left comments before. but this time I had to. I made this recipe using quorn vegetarian “chicken” steaks. My son has a poor sense of smell, therefore it affects his taste buds, so I expected the usual thanks mom, it was delicious. But this time he actually pointed out that the sauce was incredible. I also made the dish with boneless pork neck steaks, my husband loved the sauce but was not so keen on the meat. Next time I will use pork loin, it’s very expensive over here so I will wait for a special occasion. Thank you so much for the recipe.
So glad you enjoyed this Marion! Thanks for coming back to let me know :)
Thank you for sharing this delicious recipe, my family loved it!!!
So glad to hear, Alicia! Thanks for coming back to let me know :)
I have made this recipe so many times, and I love it just as much every time I make it! It’s a huge hit in my house.
So glad to hear that, Ila. It’s a favourite here, too :) Thanks!
This is my go-to whenever I have company. Everyone raves & although it’s a bit time consuming, it’s not difficult. Also, the time it takes on the stove you get to spend with your guests. And is smells divine!
Fabulous recipe!
So glad to hear, Allyson and same here! It’s just a lovely dish for entertaining. Always delicious and everyone loves it (even people who think they don’t like pork :)