Pork Loin with Garlic Wine Sauce

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The other day I was trying to convince someone that pork loin is an excellent meat that can be prepared for almost any persons palette. Not only is it a decadent white meat, its hearty and has a very wide range of flavor possibilities. Needless to say this roasted pork loin in garlic wine gravy did the trick! I served this with rosemary garlic mashed potatoes which took only  30 minutes to make (trust me 30 minutes is nothing when you slow cook things) Naturally I took it upon myself to show them. Needless to say I won this round *cheers*
What goes on pork in the first place? Are we gonna do something nuts like cover it in coffee or fry it!? (although the coffee rub does sound heavenly)
No… I’m a classic guy so we went old school. Rosemary, garlic, thyme, sage and a hint of nutmeg. The majority of pork roasts we see are Italian herb inspired but everyone has that one thing they do to make it different from the last one. Or, we follow the instructions of another to see if we can recreate the art they made. Try this recipe out or continue to make simple things your own!
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Ingredients:
2 lbs Pork Loin
3/4 c sage finely chopped
1/2 c thyme chopped
3/4 c Rosemary chopped
1.5 c white wine (chardonnay works best)
8 cloves Minced garlic
1 tbsp nutmeg
1 c heavy cream
1/2 c grated Parmesan cheese
1 c vegetable stock
1 tbsp cornstarch
Salt and pepper to taste
Directions:

Begin by putting a Dutch oven on medium heat
Sweat the garlic, nutmeg and herbs for no more than 2 minutes
Add 1/2 c wine and reduce 3 to 5 minutes until wine smell has dissipated
Reduce heat to medium low and place pork loin
Slow cook the loin for 1.5 to 2 hrs flipping every 20 minutes. Make sure to spoon the sauce over the loin to keep it moist (you may place the lid to cover 75% of the pot)
Once the pork reaches an internal temperature of 145 remove from pot and let rest about twenty minutes
While the pork is resting you will add the cream and remaining wine to the pot and cook until wine smell is gone.
Add vegetable stock and cheese. Stir until cheese has been incorporated then remove from heat
*if your sauce isn’t as thick as you’d like it to be, begin adding 1 tbsp of cornstarch and 1 tbsp of water mixed together (so your gravy doesn’t become clumpy) and stir till desired consistency has been reached
Finally put the pork back in the pot and cook on medium low for 2 minutes and serve
Garnish with a sprig of either fresh herb, I used the rosemary for this pic
Happy Cooking and Happy Holidays!
-Jordan
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