I’ve noticed some themes in the recipes I pin, and one of them is wine. I must cook with it more than I drink it, especially white wine. Another theme I already knew about was fresh herbs. Dried sure are convenient, but fresh taste so much better. This pork loin recipe had both wine and herbs in the title, so you know I had to give it a try!
Let’s face it. We all need a break from chicken once in a while. So I think pork. It’s the other white meat. But pork, true … sometimes a little boring. Well not any more! If you’re not one already, this dish will turn you in to a pork lover. I guarantee it.
My first thought after I read the title of this recipe was ‘pork tenderloin’. Thank goodness the author included some info on the difference between a pork loin roast and a pork tenderloin. Turns out they are totally different cuts. The author does say either can be used with some adjustments to the cooking times, but I opted for the pork loin roast since that is what she used.
Nothing was unusual or difficult to find. I estimate I spent around $15 for this meal. The pork loin was just over $8, the herbs were just over $2 each, and so was the cream. I had the rest in my pantry.
This recipe wasn’t difficult, but it did take me 2 hours from prep to finish. Most of the work is at the beginning and end, with the majority of the time spent cooking. The prep work (chopping, measuring, and heating the olive oil) took 11 minutes.
One nice thing about this recipe is the smell of the cooking herbs. It starts almost as soon as you add them to the pan, and it’s divine! I used 8 sprigs of rosemary and 4 sprigs of sage. It seemed like a good amount, but I had leftovers of both.
My pork loin was a little under 2 pounds, so I shortened the cooking time to 1 hour 10 minutes. I did turn it every 20 minutes, but I did not have to add any extra liquid to the pan. I ended up with plenty of liquid for the gravy and had to thicken it with a cornstarch/water mixture as the author suggested.
I served my pork roast with boiled red potatoes topped with some of the gravy. It added a nice flavor to a bland side that was easy to make while the roast was cooking.