Seasons and Suppers · by Jennifer Maloney★ 5.0 (114)
Pork Loin with Wine and Herb Gravy
NUTRITION · PER SERVING105M COOK
CAL 17%·PRO 49%
CARBS 2G3% OF CAL
0G FIBER1G SUGAR1G OTHER
FAT 23G60% OF CAL
8G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A pork loin braised with white wine, garlic, and fresh herbs until juicy and tender. Served with a silky cream pan sauce, it's an elegant dish suitable for entertaining.
mainamericanroastpork🫕 dutch ovengluten free
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1/4 cup olive or vegetable oil
- 5 cloves garlic (peeled and sliced in half lengthwise)
- 2 Tablespoons fresh rosemary leaves (chopped)
- 1/4 cup fresh sage leaves (roughly chopped)
- 2 lb. boneless, centre-cut, pork loin roast (*see notes)
- 1 1/4 cups dry white wine (plus a bit more to deglaze pan)
- Salt and freshly ground black pepper
- 1/2 cup chicken broth
- 1/2 cup heavy whipping cream (35% b.f.)
At a glance
PER SERVING · TIME 105M
CAL 17%·PRO 49%
CARBS 2G3% OF CAL
0G FIBER1G SUGAR1G OTHER
FAT 23G60% OF CAL
8G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 30m
- Sodium
- 257mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 466mg
- Calcium
- 22mg
- Iron
- 0.75mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 257MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.