pork loin roast with herb and wine sauce

Last week I tried a new recipe that I found on Seasons and Supers for Pork Loin with Wine and Herb Gravy. This has got to be one of the best things I have made for dinner in ages!I modified the original recipe just a tad, here is my version.

saute sage rosemary and garlic

Fresh herbs really are essential for this recipe. Dried sage and rosemary just would not have as much flavor. Most grocery stores have fresh herbs in the produce department these days if you do not grow your own. The cost will be a bit more but is well worth it in this dish. Be sure not to burn the herbs and garlic.

brown pork roast

Add your roast and brown it on all sides. My cast iron Dutch oven works perfectly for this. Actually it is Hubby’s, but I’m quickly becoming a fan of using it in several of my dishes.

Your kitchen will smell so fragrant while this is cooking because of the herbs. I served the roast with garlic mashed potatoes and the sauce is great on top of those also. Other options would be any kind of noodles, pasta, or rice even. I also served some baby peas – for whatever reason peas seem to always go with pork to me.

pork roast herb and wine sauce


Pork Roast with Herb and Wine Sauce

Website Robyn's World


  • 2 tablespoons olive oil
  • 1/3 cup chopped fresh sage
  • 3 tablespoons chopped fresh rosemary
  • 6 cloves garlic
  • 2lb pork loin roast
  • sea salt and freshly cracked black pepper
  • 2/3 cups water
  • 2 teaspoons chicken base or bullion
  • 1/3 cup heavy cream


Add olive oil to a Dutch oven on the stovetop. Add the chopped sage and rosemary. For the garlic smash the cloves with the side of your knife on your cutting board. The skin will easily peel off and the garlic will be smashed a bit. Toss those in with the other herbs. Saute for about 2 minutes stirring often.

Generously salt and pepper all sides of the pork roast. Place in the pot on top of the herbs and brown for about 3 minutes per side, including the ends. Once browned, removed to a plate.

In the pot add the wine to deglaze the pan making sure to scrape up those bits on the bottom of the pan. Reduce for about 3 minutes. Now lower the heat (I used #3 on my stove that goes 1-9) and gently place the pork roast back into the pan. Cover with heavy lid and cook for 20 minutes. Now turn the roast over and scrape the bottom of the pan. Do this every 20 minutes for a total cooking time of about 1 1/2 hours. If the liquid cooks out, add a bit of warm water as needed so the herbs and garlic do not burn.

Once roast is cooked - I pull our roasts at an internal temperature of 145 F - remove roast to cutting board and tent with foil to rest. Raise the heat on the pan and now add in the water and chicken base and stir well. Reduce for about 5 minutes. Lower the heat and add in the cream. Stir.

Slice your rested pork roast. Place on serving platter and pour finished sauce and herbs over the top.

I suggest serving this with garlic mashed potatoes and baby peas.

Would you try this recipe? What, if any, changes would you make?