Herbed Pork Loin with Creamy Wine & Herb Gravy Recipe
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Ingredients: |
Ingredients: 3-4 lb pork loin
2+ Tbsp olive oil
2 tsp garlic powder (or minced garlic)
2 tsp basil
2 tsp thyme
2 tsp. rosemary
2 tsp sage
1 tsp salt
1 tsp pepper
(plus additional seasonings if want)
Gravy:
1 1/4 cups dry white wine
Sea salt and freshly ground black pepper
1/2 cup chicken broth or stock
1/2 cup cream, half & half or milk substitute
1 Tbsp corn starch
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Directions: |
Directions:1. Mix herbs with oil and rub onto pork loin. Wrap in foil and place in refrigerator for several hours or overnight.
2. Place pork loin in a cast iron pan or dutch oven and bake at 475 for 20min then reduce the heat to 425 for about 30min. Check internal temperature and bake until about 150 degrees.
3. Remove pork loin onto a plate and tent for 20min to rest.
4. Place pork loin pan onto stove and add the wine to the pan and use a wooden spoon to scrape the bottom of the pan to loosen the browned bits and meat juices. Cook at medium heat until the smell of the alcohol has disappeared, about 1 to 2 minutes.
5. Season with salt, pepper, lots of additional herbs and add the chicken stock. Mix the cornstarch into the cream and add to the pot, stirring it unto the sauce becomes slightly thick (add more cream/corn starch as needed).
6. Place the resting pork loin on a cutting board (you can add any accumulated meat juices back to the sauce if you like!). Slice the pork very thinly and place on to a serving platter. Pour the warm gravy over top. |
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