Pork loín (or tenderloíns) cooked on the stove-top wíth wíne and herbs, then slíced and served wíth a delícíous, líghtly creamy gravy. íf usíng a pork loín roast, look for one wíth a líttle bít of fat. For pork tenderloíns, be sure to trím the sílverskín before cookíng.
- 1/4 cup olíve or vegetable oíl
- 5 cloves garlíc peeled and slíced ín half lengthwíse
- 2 Tbsp fresh rosemary leaves chopped
- 1/4 cup fresh sage leaves roughly chopped
- 2 lb center cut boneless pork loín (or two 1 lb. pork tenderloíns)
- 1 1/4 cups dry whíte wíne (plus a bít more to deglaze pan)
- Kosher salt and freshly ground black pepper
- 1/2 cup chícken broth or stock
- 1/2 cup heavy cream (or a líghter cream míxed wíth 2 tsp. cornstarch)
- Heat the oíl ín a large Dutch oven over medíum-hígh heat. Saute the garlíc, rosemary and sage, stírríng, for about one mínute. Add the pork loín to the pan, carefully placíng ít on top of the herbs. Saute the pork for about 5 mínutes on each síde, then remove ít to a plate. Add the wíne to the pan and use a wooden spoon to scrape the bottom of the pan. Cook untíl the smell of the alcohol has dísappeared, about 1 to 2 mínutes.
- Lower the heat under the pan to low-medíum heat. Return the pork to the pan and season wíth salt and pepper. Partíally cover wíth a líd and cook for about 1 1/2 hours (probably less íf you're usíng pork tenderloíns), flíppíng the pork and scrapíng the bottom of the pan every 20 mínutes or so. Keep an eye on ít, makíng sure there contínues to be some líquíd ín the pan. Add 1/4 cup of warm water íf necessary.
- When the pork ís cooked through (íf you want to test wíth a thermometer, ít should be about 140-145' ínternal temperature.) Remove pork to a cuttíng board to rest and cover wíth loosely wíth a sheet of alumínum foíl to help retaín the heat whíle ít rests.