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Herbs de Provence Encrusted Pork Loin with Chardonnay Pan Gravy
This Herbs de Provence Encrusted Pork Loin is a must try for Sunday dinner or holiday gatherings. The fragrant flavors of this dried spice go perfectly on chicken and fish as well.
👥 12 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 15 min🔥 Cook: 1h 15m👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- bowl
- saucepan
- whisk
📝 Preparation Steps
1
For the Herbs de Provence Encrusted Pork Loin
2
Preheat oven to 350 degrees.
3
Allow meat to come to room temperature for ⏱️ 15 minutes prior to cooking; then trim any visible fat from your roast and place in a roasting pan; leaving any fat facing up.
4
Combine the Herbs de Provence, garlic, oil, salt and pepper in a small bowl; then brush it on top of the meat.
5
Add the wine and chicken broth to the bottom of the pan and bake until the minimum internal temperature of 145 degrees (approximately 1 1/⏱️ 2 hours for an internal temperature of 160 degrees; which is how we prefer ours.)
6
Remove the roast from the oven and allow to sit for ⏱️ 15 minutes before slicing.
7
For the Chardonnay Pan Gravy
8
Remove the pan drippings from the bottom of the roasting pan and place in a small saucepan. Bring to a slight boil over high heat; then reduce heat to a simmer.
9
Combine the cornstarch and cold water and whisk the mixture into the pan drippings. Stir constantly until the gravy has thickened; approximately ⏱️ 2-3 minutes.
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