french canadian pork loin with wine and herb gravy

Name: French Canadian Pork Loin with Wine and Herb Gravy
Prep time: 15 min
Cook time: 1 h 30 min
Yield: 8
Cuisine: Canadian
Ingredients: 1/4 cup(s) vegetable oil; 5 clove(s) garlic, peeled and slice in half lengthwise; 2 tablespoon(s) fresh rosemary leaves, chopped; 1/4 cup(s) fresh sage leaves, roughly chopped; 2 pound(s) center pork loin (or two 1 lb. pork tenderloins); 1 1/4 cup(s) dry white wine (plus a bit more to deglaze pan); - salt and freshly ground black pepper; 1/2 cup(s) chicken broth or stock; 1/2 cup(s) heavy cream

Recipe and photo from: http://www.seasonsandsuppers.ca

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

Lets tryPork 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.

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yield 8 serving(s)

prep time 15 Min

cook time 1 Hr 30 Min

method Stove Top

Ingredients For french canadian pork loin with wine and herb gravy

1/4 c

vegetable oil
5 clove

garlic, peeled and slice in half lengthwise
2 Tbsp

fresh rosemary leaves, chopped
1/4 c

fresh sage leaves, roughly chopped
2 lb

center pork loin (or two 1 lb. pork tenderloins)
1 1/4 c

dry white wine (plus a bit more to deglaze pan)
salt and freshly ground black pepper
1/2 c

chicken broth or stock
1/2 c

heavy cream

How To Make french canadian pork loin with wine and herb gravy

1
Heat the oil in a large Dutch oven over medium-high heat. Saute the garlic, rosemary and sage, stirring, for about one minute.

2
Add the pork loin to the pan, carefully placing it on top of the herbs. Saute the pork for about 5 minutes on each side, then remove it to a plate.
3
Add the wine to the pan and use a wooden spoon to scrape the bottom of the pan. Cook until the smell of the alcohol has disappeared, about 1 to 2 minutes.
4
Lower the heat under the pan to low-medium heat. Return the pork to the pan and season with salt and pepper. Partially cover with a lid and cook for about 1 1/2 hours (probably less if you're using pork tenderloins), flipping the pork and scraping the bottom of the pan every 20 minutes or so.
5
Keep an eye on it, making sure there continues to be some liquid in the pan. Add 1/4 cup of warm water if necessary.
6
When the pork is cooked through (if you want to test with a thermometer, it should be about 150° internal temperature) remove pork to a plate to rest. Meanwhile, increase the heat under the liquid in the pan to medium. If your pan has little liquid, deglaze with a splash of white wine.
7
Stir well to loosen the browned bits on the bottom of the pan. Allow to cook until the alcohol smell disappears (about 1-2 minutes). Add the chicken stock. Remove pot from heat and allow to cool in the pot for 20 minutes.
8
When the sauce has cooled, add the cream and put the pan back on the stove. Heat gently over medium-low heat, stirring the sauce constantly until it thickens a bit and warms. Avoid boiling. (*If your sauce doesn't thicken up, mix 2 Tbsp. cornstarch with 2 Tbsp. water and add a bit at a time to your sauce until it thickens to your liking.) Taste sauce and add salt and freshly ground pepper, to taste.
9
Place the resting pork on a cutting board (you can add any accumulated meat juices back to the sauce if you like!). Slice the pork very thinly and place on to a serving platter. Pour the warm gravy over top.
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