french canadian pork loin with wine and herb gravy

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

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