Pork Loin with Wine and Herb Gravy

Name: Pork Loin with Wine and Herb Gravy
Yield: 8 people
Ingredients: 1/4 cup olive or vegetable oil; 5 cloves garlic, peeled and sliced in half lengthwise; 2 Tbsp fresh rosemary leaves, chopped; 1/4 cup fresh sage leaves, roughly chopped; 2 lb center cut boneless pork loin (or two 1 lb. pork tenderloins); 1 1/4 cups dry white wine (plus a bit more to deglaze pan); Kosher salt and freshly ground black pepper; 1/2 cup chicken broth or stock; 1/2 cup heavy cream (or a lighter cream mixed with 2 tsp. cornstarch)

Pork Loin with Wine and Herb Gravy was pinched from <a href="http://www.seasonsandsuppers.ca/pork-loin-wine-herbs/" target="_blank">www.seasonsandsuppers.ca.</a>

"Pork 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...."

INGREDIENTS

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1/4 cup olive or vegetable oil

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5 cloves garlic, peeled and sliced in half lengthwise

•

2 Tbsp fresh rosemary leaves, chopped

•

1/4 cup fresh sage leaves, roughly chopped

•

2 lb center cut boneless pork loin (or two 1 lb. pork tenderloins)

•

1 1/4 cups dry white wine (plus a bit more to deglaze pan)

•

Kosher salt and freshly ground black pepper

•

1/2 cup chicken broth or stock

•

1/2 cup heavy cream (or a lighter cream mixed with 2 tsp. cornstarch)

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