Tuesday, July 30, 2019

Pork Loin with Wine and Herb Gravy

Pork loin (or tenderloins) cooked on the stove-top with wine and herbs, then sliced and served with a delicious, lightly creamy gravy. If using a pork loin roast, look for one with a little bit of fat. For pork tenderloins, be sure to trim the silverskin before cooking.

∙ Makes 8
2 lb Pork loin, center cut boneless
2 tbsp Rosemary, fresh leaves
1/4 cup Sage, fresh leaves
Canned goods
1/2 cup Chicken broth or stock
Baking & spices
1 Kosher salt and freshly ground black pepper
Oils & vinegars
1/4 cup Olive or vegetable oil
1/2 cup Heavy cream
Beer, wine & spirits
1 1/4 cups White wine, dry
5 cloves Garlic (peeled and sliced in half lengthwise)

Previous Post
Next Post

post written by: