Garlic Herb Pork Roast and Creamy White Wine Gravy

This Garlic Herb Pork Roast and Creamy White Wine Gravy turned a normal blah day into something special, we weren’t even expecting it be that good!

Don’t you love it when a plan comes together? We planned on having a delicious pork loin dinner and boy did we! This Garlic Herb Pork Roast and Creamy White Wine Gravy turned a normal blah day into something special, we weren’t even expecting it be that good.

As if the garlic and herbs plus those sweet onions weren’t good on their own with this roast, the creamy white wine sauce sent it over the top.

Like high dollar restaurant standards, that we’d probably never order if it was offered on a menu, because the price would be through the roof. But it’s not even that hard to make at home and so worth it.

The flavors all come together to be outstanding, worthy of serving royalty I’d say. If you happen to know any and need to feed them, this would be the perfect thing. Maybe you need a special dinner for the in-laws, well hopefully they eat pork because, this would be pretty impressive.

Herbs bring so much flavor to the party, but did you know herbs also bring their own health benefit? Such a little sprinkle is actually pretty good for you!

So many people grow up not really knowing what they like. Maybe they just know what they don’t like? I guess each family is different.

I’ve seen so many people in Facebook groups ask the question, “what are some good herbs to start using?”. One of my favorites is Italian seasoning, so that’s what I’ve used here.

Maybe your family prefers a French blend, that would be ‘Herbs de Provence’. Or even a Greek blend. It’s just quicker to know what you like and grab one that’s already blended.

I like to get our Italian seasoning at the farmer’s market. It’s so fresh, and usually not as fine ground, so you can see the rosemary and oregano.

I just don’t have enough light coming in my windows to keep all my herbs growing through the winter as I’d like to. Drying your own works too, but you still need space to put everything, so sometimes it’s just not practical when your busy with kids, scouts or sports, or working and running a household.

There’s so much to do, but don’t cheat yourself either.

Sometimes a special home cooked dinner is all a family needs to come back together and talk about their day to feel everyone is cared for and loved. So maybe it’s not just for royalty or in-laws maybe just a nice get together on any old Sunday dinner that will be remembered years from now when stuff like life and adulting get in the way of happiness.

What can you serve with this Garlic Herb Pork Roast and Creamy White Wine Gravy?

• Loaded Cauliflower Casserole
• Sweet Creamed Corn Casserole
• Spinach and Artichoke Scalloped Potatoes

Some tips:

• When ready to prepare, the pork can be set out to be near room temperature, not cold straight from the fridge, so remove it about 30 minutes or so, still covered, and set in a cool place.
• Make sure to rest your meat before slicing. Resting your meat will allow the pork loin to cool a bit, retaining the juices, and providing a more tender and flavorful dish.
• The National Pork Board recommends cooking Pork to 145 degrees Fahrenheit
• What is the best way to thaw frozen pork? The best way to defrost pork is in the refrigerator in its wrapping. Follow these guidelines for defrosting pork in the refrigerator:
  • Small roast will take 3-5 hours per pound
  • Large roast will take 4-7 hours per pound
• Can pork be refrozen if it has thawed? According to the USDA, once the food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through defrosting. After cooking raw foods which were previously frozen, it is safe to freeze the cooked food.

If you LOVE this Garlic Herb Pork Roast and Creamy White Wine Gravy recipe, try this Pork Roast with Brown Sugar Apple Dijon Glaze OR this Trisha Yearwood’s Crock Pot Pork Tenderloin!

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Garlic Herb Pork Roast and Creamy White Wine Gravy

Yield: 6-8 Servings

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Additional Time: 25 minutes

Total Time: 2 hours 10 minutes

This Garlic Herb Pork Roast and Creamy White Wine Gravy turned a normal blah day into something special, we weren't even expecting it be that good.

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Ingredients

• 3-4 lb boneless pork loin (with the fat cap)
• Kosher salt and fresh cracked pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red chili pepper flakes
• 1 teaspoon dried thyme
• 1 teaspoon Italian seasoning
• 5 cloves garlic, sliced thin
• 1 onion halved and sliced
• 2-3 tablespoons olive oil
• 1/2 cup white wine
• 1/2 cup chicken broth or stock
• 1/2 cup heavy cream
• 1 tablespoon cornstarch

Instructions

Instructions for Pressure Cooker Method:

1. Score uniform cuts through the fat about 1/4" deep and season well with salt and pepper all around the roast.
   
2. Set Instant Pot to saute. When ready, add olive oil to the bottom of the pot. Place pork in pot and saute a couple minutes on all sides. Turn off saute. Lift the roast and add most of the onion under it, then tuck garlic in the top slits and scatter the rest of the onions and garlic around. Add wine and chicken broth (be sure it's a full cup). Top with paprika, pepper flakes, thyme, Italian seasoning.
   
3. Secure the lid and cook on high pressure for 1 hour. Let the pressure naturally release for 10 minutes before quickly releasing the rest of the pressure. Insert thermometer to insure it's fully cooked to a temp of at least 145°F.
   
4. Remove roast and strain juices through a wire mesh strainer, pour into saucepan over medium-high heat and bring to a boil. Set onions aside to add to your serving platter.
   
5. Whisk cornstarch into cold heavy cream, turn heat to low and stir into the saucepan simmer to desired thickness. If it gets too thick just add a little more milk or cream.
   
6. Let the roast rest 10-15 minutes before slicing.
   

Slow Cooker Method:

1. Score uniform cuts through the fat about 1/4" deep and season well with salt and pepper all around the roast.
   
2. Add olive oil to the a large skillet over medium high heat. Place pork in when ready and saute a couple minutes on all sides. Place the roast over add the onions in the slow cooker, then tuck garlic in the top slits and scatter the rest around. Add wine and chicken broth. Top with paprika, pepper flakes, thyme, Italian seasoning.
   
3. Cook on low for 8 hours or on high for 3 hours.
   
4. Insert thermometer to insure it's fully cooked to a temp of at least 145°F.
   
5. Remove roast and strain juices through a wire mesh strainer, pour into saucepan over medium-high heat and bring to a boil. Set onions aside to add to your serving platter.
   
6. Whisk cornstarch into cold heavy cream, turn heat to low and stir into the saucepan simmer to desired thickness. If it gets too thick just add a little more milk or cream.
   
7. Let the roast rest 10-15 minutes before slicing.
   

Oven Method:

1. Preheat the oven to 375 degrees F.
   
2. Score uniform cuts through the fat about 1/4" deep and season well with salt and pepper all around the roast.
   
3. Add olive oil to the a large skillet or dutch oven. Place pork in when ready and saute a couple minutes on all sides. Place the roast over the onions in the roasting pan or dutch oven, then tuck garlic in the top slits and scatter the rest around. Add wine and chicken broth. Top with paprika, pepper flakes, thyme, Italian seasoning.
   
4. Place in the oven, uncovered for 60-75 minutes. Insert thermometer to insure it's fully cooked to a temp of at least 145°F.
   
5. Remove roast and strain juices through a wire mesh strainer, pour into saucepan over medium-high heat and bring to a boil. Set onions aside to add to your serving platter.
   
6. Whisk cornstarch into cold heavy cream, turn heat to low and stir into the saucepan simmer to desired thickness. If it gets too thick just add a little more milk or cream.
   
7. Let the roast rest 10-15 minutes before slicing.

Nutrition Information

Yield 8 Serving Size about 8 oz
Amount Per Serving Calories 1440Total Fat 71gSaturated Fat 24gTrans Fat 1gUnsaturated Fat 37gCholesterol 562mgSodium 492mgCarbohydrates 5gFiber 0gSugar 2gProtein 182g

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This recipe was inspired by: Eatwell101

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