Pork Loin With Wine And Herb Gravy Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.Season the pork loin with salt, pepper, and a blend of dried herbs such as thyme, rosemary, and sage.
• STEP 3.Heat a large skillet over medium-high heat and add olive oil. Sear the pork loin on all sides until browned.
• STEP 4.Transfer the pork loin to a roasting pan and pour in a cup of dry white wine.
• STEP 5.Cover the roasting pan with foil and roast in the preheated oven for about 1 hour or until the internal temperature reaches 145°F (63°C).
• STEP 6.Remove the pork loin from the roasting pan and let it rest for 10 minutes before slicing.
• STEP 7.Meanwhile, strain the pan juices into a saucepan and bring to a simmer.
• STEP 8.In a separate bowl, whisk together cornstarch and water to make a slurry. Slowly pour the slurry into the simmering pan juices, whisking constantly until the gravy thickens.
• STEP 9.Season the gravy with salt and pepper to taste, and add a tablespoon of butter for extra richness.
• STEP 10.Slice the pork loin and serve with the wine and herb gravy.

Cooking Tips

• Make sure to let the pork loin rest before slicing to allow the juices to redistribute and keep the meat tender.
• If you prefer a thicker gravy, you can add more cornstarch slurry and simmer until desired consistency is reached.
• Serve the pork loin with roasted vegetables or mashed potatoes for a complete meal.

Storage and Serving

• Leftover pork loin can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pork loin in the oven or microwave until warmed through.
• Serve the leftover pork loin with the gravy for a delicious next-day meal.