Pork Loin with Wine and Herb Gravy

Prep Time: 15 mins | Cook Time: 1 hr 30 mins | Total Time: 1 hr 45 mins | Yield: 8 Servings

The creamy and rich gravy that covers this pork loin is insanely delicious! You will surely eat a lot! This recipe can serve up to eight people. You might want to double the ingredients if you are serving more than that. Enjoy!

Ingredients:

1 ¼ c dry white wine, (plus a bit more to deglaze the pan)

5 cloves garlic, peeled and sliced in half lengthwise

¼ c olive or vegetable oil

2 tablespoons fresh rosemary leaves, chopped

½ c chicken broth or stock

Kosher salt and freshly ground black pepper

¼ c fresh sage leaves, roughly chopped

2 pounds centre-cut, boneless pork loin roast

½ c heavy cream, (or a lighter cream mixed with 2 teaspoons cornstarch)

Directions:

Place a large Dutch oven on the stove and turn the heat to medium. Add oil and allow it to become hot.

Add the pork loin, then sear each side for a few minutes until brown.

Remove the pork loin from the pot and transfer it onto a clean plate.

In the same pot, add garlic, sage, and rosemary. Sauté for about a minute or until aromatic.

Add in the wine, then scrape the bottom of the pot to get the browned bits. Stir and simmer for a couple of minutes until the sauce reduces to almost half.

Reduce the heat to low, then put the seared pork back into the pan. Sprinkle salt and pepper to taste.

Cover the pot and cook for 1 ½ hours. Check from time to time and add water if needed.

Transfer the pork onto a chopping board, then cover it with foil to keep warm.

In the same pot, add white wine and chicken stock, then stir and simmer for a few minutes.

Turn the heat down to low, then simmer everything for a few more minutes until thick.

Add cream and stir until well blended.

Slice the pork thinly, then add them onto a serving plate and pour the sauce on top.

Serve and enjoy!

Nutrition Facts: