How to Make Delicious Pork Loin in White Wine & Herb Gravy

Pork Loin in White Wine & Herb Gravy. If you are using a smaller tenderloin, cut back the cook time in the Instant Pot. For the wine, you can use any dry white wine you want. I have used a dry Sherry white wine, and a Franzia white wine.

A pork tenderloin is something I keep in the freezer all the times because there are so many ways to cook it. Pork tenderloin, white wine, lemon, rosemary, garlic, onion, and olive oil. Most of the "work" on this recipe is making the marinade. You can have Pork Loin in White Wine & Herb Gravy using 8 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Pork Loin in White Wine & Herb Gravy

1. Prepare 2 lb of pork loin.
2. Prepare 1 1/4 cups of dry white wine.
3. It's 1/4 cup of chopped sage.
4. You need 2 tbsp of dry rosemary.
5. You need 5 cloves of garlic sliced.
6. You need 1/2 cup of chicken broth.
7. It's 1/2 cup of heavy cream.
8. It's to taste of Salt and pepper.

One thing not mentioned in the recipe is trimming the silverskin. I ended up trimming it after I marinated the meat overnight. I love to cook pork tenderloin, and one of my goto options is to cut pork medallions from a whole loin. In this recipe video, I show you how to portion out medallions, sauté them, and serve with white wine sauce.

Pork Loin in White Wine & Herb Gravy instructions

1. In a Dutch oven over medium high heat sear the pork loin on all sides..
2. Remove the pork loin, turn heat to medium, add sliced garlic, rosemary, and sage and cook for 2 or three min, add the wine and scrape the bottom of the Dutch oven with a wooden spoon..
3. Turn heat to medium low, add the pork to the dutch oven. Mostly cover with a lid and let cook for an hour and a half turning every 20 min and scraping the bottom. You may need to add a bit more wine or some water if the liquid gets low..
4. When pork is cooked through, remove and cover loosely with foil. Turn heat back to medium, deglaze pan with a bit more white wine, cook for a min or two and add chicken broth cook another 2-3 min and reduce heat back to medium low then add heavy cream..
5. Let sauce thicken, when it coats your spoon it will coat the food. Season with salt and pepper to taste..
6. When sauce is ready slice the pork and top with the herb gravy..

The dish reminds me a bit of filet mignon, but of course is a bit lighte Pork loin roasted with Dijon mustard, white wine, plain yogurt, and fresh herbs makes for an uncommonly delicious main dish. This Pork Loin Braised with Mushrooms and Wine gets its flavor from white button mushrooms, Muscat wine, and fresh orange peel. Get the recipe from Food & Wine. Overcooking pork tenderloin doesn't do it any favours in terms of tenderness. To truly enjoy this delicious dish, I highly recommend picking up the larger, lean and boneless pork loin roast.