A delicious Garlic Herb Pork Roast served with a creamy white wine gravy, perfect for any occasion.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:55 minutes
Yield:6 servings 1x
Category:Main Course
Method:Roasting
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 to 3 pounds pork loin roast
2 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 teaspoon salt
1 teaspoon black pepper
1 cup chicken broth
1 cup dry white wine
1 cup heavy cream
2 tablespoons all-purpose flour
Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix together the minced garlic, thyme, rosemary, salt, and black pepper. Rub this mixture all over the pork loin roast.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, sear the pork roast on all sides until browned, about 3-4 minutes per side.
Pour the chicken broth and white wine into the skillet around the pork.
Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the pork from the oven and let it rest for 10 minutes before slicing.
While the pork is resting, place the skillet back on the stove over medium heat.
In a small bowl, whisk together the heavy cream and flour until smooth. Slowly pour this mixture into the skillet, stirring constantly until the gravy thickens, about 5 minutes.
Slice the pork and serve it with the creamy white wine gravy drizzled over the top. Garnish with fresh parsley.
Notes
For a spicier kick, add 1 teaspoon of red pepper flakes to the herb mixture.
For a lighter version, substitute half of the heavy cream with low-fat milk or chicken broth.