Wine and Herb Gravy Pork Loin

Tender pork loin: check.

An intriguing blend of herbs: check.

Wine: check.

Mouthwatering gravy: check.

This Wine and Herb Gravy Pork Loin checks all of our boxes, and it will turn you on to “the other white meat” so that you can give those chicken dishes a rest. If it hasn’t quite checked your boxes yet, this recipe can make for a great family meal, or a company-worthy dinner, so be sure to try it out!

Makes: 8 servings || Takes: 1 Hour and 45 Minute


1/4 cup olive or vegetable oil

5 cloves garlic, peeled and sliced in half—lengthwise

2 Tbsp fresh rosemary leaves, chopped

1/4 cup fresh sage leaves, roughly chopped

2 lb center cut boneless pork loin (or two 1 lb. pork tenderloins)

1 1/4 cups dry white wine (plus a bit more to deglaze pan)

Kosher salt and freshly ground black pepper

1/2 cup chicken broth or stock

1/2 cup heavy cream (or a lighter cream mixed with 2 tsp. cornstarch)



Heat the oil in a large Dutch oven over medium-high heat.

Sauté the garlic, rosemary and sage, stirring for about one minute.

Add the pork loin to the pan, carefully placing it on top of the herbs. Sauté for about 5 minutes on each side, then remove and let it sit on a plate.

Add the wine to the pan and, using a wooden spoon, scrape the bottom of the pan.

Cook until the smell of the alcohol has disappeared (about 1-2 minutes).
Lower heat to low-medium. Return the pork to the pan and season with salt and pepper.

Partially cover with a lid and cook for about 1 1/2 hours (probably less if you’re using pork tenderloins), flipping the pork and scraping the bottom of the pan every 20 minutes or so.

Keep an eye on it: make sure there continues to be some liquid in the pan. Add 1/4 cup of warm water if necessary.

When the pork is cooked through (if you want to test with a thermometer, it should be about 140-145° internal temperature.) Remove pork to a cutting board and cover loosely with a sheet of aluminum foil to help retain the heat while it rests.



Using the same pan, increase the heat 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. Cook over medium heat for a few minutes.

Reduce heat to medium-low. Add the cream. Heat gently over medium-low heat, stirring the sauce constantly, until it thickens a bit and is warmed through.

Avoid vigorously boiling, let it come to a gentle simmer. (*If your sauce doesn’t thicken up, mix 2 Tbsp. cornstarch with 2 Tbsp. water and in small portions, add it to your sauce until it thickens).

Taste sauce and add salt and freshly ground pepper, to taste.

When the sauce is ready, slice the pork very thinly and place on to a serving platter. Pour the warm gravy over-top to serve.