Pork Loin in White Wine & Herb Gravy. Created by Spanish Chef Javier De La Hormaza. Sold to top Restaurants in UK. Check Out our Selection & Order Now.

Pork Loin in White Wine & Herb Gravy Most of the "work" on this recipe is making the marinade. One thing not mentioned in the recipe is trimming the silverskin. I ended up trimming it after I marinated the meat overnight. You can cook Pork Loin in White Wine & Herb Gravy using 8 ingredients and 6 steps. Here is how you cook 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. It’s 5 cloves of garlic sliced.
  6. You need 1/2 cup of chicken broth.
  7. Prepare 1/2 cup of heavy cream.
  8. You need to taste of Salt and pepper.

Take a few minutes to trim the silverskin. Try this excellent, easy-to-make slow cooker recipe for pork tenderloin with white wine, apples, and thyme. Pork with Creamy White Wine & Mustard Sauce Evocative of the flavours of Paris, a creamy and rich sauce that accompanies pork perfectly with dill, mustard, and white wine. Return the pork to the pan and season with salt and pepper.

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..

Leaner cuts, like those originating from pork loin, suit both light-bodied reds and light to moderate-bodied whites. The leanest, mildest cuts of tenderloin follow the mantra of white with white. You have an excellent pairing if you match tenderloin with light-bodied acidic white wine. Pork in a creamy sauce – with mushrooms or mustard Both red and white burgundy work well (unsurprisingly) with this classic French bistro dish which is often made with pork tenderloin. Other cool climate unoaked or subtly oaked Chardonnay or Pinot Noir should work too as would a dry Alsace Riesling or Pinot Gris or a Vouvray.

source: cookpad.com