A delicious dish for summer or any time of the year. The creamy sauce made with white wine is the perfect finishing touch. We recommend a nice, dry white wine such as Braganini Reserve Albarino, Michigan Awesome White Blend, or Reserve Pinot Grigio.
- 1/4 cup olive oil
- 5 cloves garlic (peeled and sliced in half)
- 2 tbsp fresh rosemary leaves (chopped)
- 1/4 cup fresh sage leaves (chopped)
- 2 lb boneless pork loin roast (not pork tenderloin)
- 1 1/4 cups dry white wine
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- Salt and pepper
Heat the oil in a large cast iron skillet over medium-high heat. Saute the pork for about 5 minutes on each side, then set aside.
In the same pan over medium heat, saute the garlic, rosemary and sage, stirring, until fragrant (~1 minute). Add the wine to the pan and use a wooden spoon to scrape the bottom of the pan. Cook the wine until the smell of the alcohol has disappeared, about 1 to 2 minutes.
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 until pork is cooked (use a thermometer to check for doneness of 140°F), flipping the pork and scraping the bottom of the pan every 10 minutes or so. Make sure there continues to be some liquid in the pan. Add 1/4 cup of warm water if necessary.
Remove pork to a cutting board and tent with tin foil to help retain the heat while it rests.
Increase the heat under the liquid in the pan to medium. Deglaze with a splash of wine if there is not much liquid left, and stir well to loosen the browned bits on the bottom of the pan. Allow to cook until the alcohol smell disappears. Add the chicken stock, and stir until heated through. Reduce heat to medium-low, and add the cream. Stirring the sauce constantly, until it thickens a bit. Add salt and pepper, to taste.
When the sauce is ready, slice the pork very thinly, then pour the warm gravy over-top, and enjoy!