Pork Loin with Wine Sauce
Indulge in the luxurious flavors of Pork Loin with Wine Sauce, a beautifully balanced dish that combines succulent, perfectly seared pork loin with a velvety, aromatic white wine sauce. This recipe highlights the richness of garlic, fresh rosemary, and a touch of heavy cream to create a savory, restaurant-quality sauce that will have your taste buds singing. The pork is roasted to tender perfection after a golden-brown sear, soaking up the complex flavors of the wine and stock. With just 15 minutes of prep time and simple techniques like deglazing and pan roasting, this dish is easy to master. Perfect for special occasions or an elegant weeknight meal, serve it with roasted vegetables or creamy mashed potatoes for a complete, irresistible experience. Garnished with fresh parsley, this dish is a feast for both the eyes and the palate.
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Recipe Information
Ingredients
- 2 pounds Pork loin
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 cup White wine (dry)
- 1 cup Chicken or vegetable stock
- 0.5 cup Heavy cream
- 1 tablespoon Flour (optional, for thickening)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Season the pork loin generously with salt and black pepper on all sides.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, sear the pork loin on all sides until golden brown, about 3-4 minutes per side.
Remove the pork loin from the skillet and set aside on a plate.
Reduce the heat to medium, add the butter to the skillet, and let it melt. Stir in the minced garlic and rosemary, cooking for 1-2 minutes until fragrant.
Pour in the white wine, scraping the bottom of the pan to deglaze it and release any browned bits.
Add the chicken or vegetable stock and bring to a simmer.
Return the pork loin to the skillet, spooning some of the liquid over the top. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Once cooked, remove the pork loin from the skillet and let it rest on a cutting board for 10 minutes before slicing.
Place the skillet back on the stovetop over medium heat. Stir in the heavy cream and allow the sauce to simmer for 5-7 minutes until slightly thickened. If a thicker sauce is desired, whisk in 1 tablespoon of flour.
Slice the pork loin into 1/2-inch thick slices and arrange on a serving platter. Spoon the wine sauce over the pork.
Garnish with fresh parsley before serving. Enjoy!
Nutrition Facts
Calories |
3307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.7 g | 282% | |
| Saturated Fat | 87.8 g | 439% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 899 mg | 300% | |
| Sodium | 3841 mg | 167% | |
| Total Carbohydrate | 18.0 g | 7% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.7 g | ||
| Protein | 248.5 g | 497% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 4142 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
