Roast Pork with Rosemary Sage Wine Cream Sauce

Braised with white wine, garlic, fresh sage and rosemary then deglazed, simmered and finished with a light and creamy sauce, this Roast Pork with Rosemary Sage Wine Cream Sauce recipe is a delicious one-pot showstopper of a dish. Pork shoulder, tenderloin or even using half of a leftover roast sliced into generous 1/2-inch thick medallions as I did, work equally well, but choosing a fattier cut does end up braising and tasting much better. Inspired by a recipe that I found online and wanting to take advantage of the bounty of fresh herbs from our garden, this gorgeous dish is easy to prepare and is absolutely delicious served with a dangle of Buttered Caraway Egg Noodles.




Roast Pork Loin with Wine and Herb Gravy
Serves 8
Recipe inspired by Seasons & Suppers

1/4 cup olive or vegetable oil
5 cloves garlic, peeled and sliced in half lengthwise
2 tbsp fresh rosemary leaves, chopped
1/4 cup fresh sage leaves, roughly chopped
2 lb centre pork loin 
1 1/4 cups dry white wine, plus a bit more to deglaze pan
Kosher salt and freshly ground black pepper
1/2 cup chicken broth 
1/2 cup heavy cream, or a lighter cream mixed with 2 tsp. cornstarch


Heat the oil in a large Dutch oven over medium-high heat. Sauté the garlic, rosemary and sage, stirring for about one minute. Add the pork loin to the pan, carefully placing it on top of the herbs. Sauté the pork for about 5 minutes on each side, then remove it to a plate. Add the wine to the pan and use a wooden spoon to scrape the bottom of the pan. Cook until the smell of the alcohol has disappeared, about 1 to 2 minutes.

Lower the heat low-medium, return the pork to the pan and season with salt and pepper. Partially cover with a lid and cook for about 1 1/2 hours, turning the pork and scraping the bottom of the pan every 20 minutes or so. Keep an eye on it, making sure there continues to be some liquid in the pan. Add 1/4 cup of warm water if necessary.

When the pork is cooked through at an internal temperature of 150°F, remove the pork to a plate to rest. Meanwhile, increase the heat under the liquid in the pan to medium. If your pan has little liquid, deglaze with a splash of white wine. Stir well to loosen the browned bits on the bottom of the pan. Allow to cook until the alcohol smell disappears, about 1-2 minutes. Add the chicken stock. Remove pot from heat and allow to cool in the pot for 20 minutes.

When the sauce has cooled, add the cream and put the pan back on the stove. Heat gently over medium-low heat, stirring the sauce constantly until it thickens a bit and warms, but do not allow to boil. If the sauce doesn't thicken sufficiently, mix 2 tablespoons of cornstarch or flour with 2 tablespoons of water and add a bit at a time to your sauce until it thickens to the desired consistency. Season with salt and freshly ground pepper, to taste.

Place the resting pork on a cutting board, adding any accumulated meat juices back to the sauce if desired. Slice the pork very thinly and place on to a serving platter. Pour the warm cream sauce over top, and serve over Buttered Caraway Egg Noodles or brown rice.

Buttered Caraway Egg Noodles
Serves 8

1 lb 1/2-inch-wide egg noodles
2 tbsp butter
1 tbsp caraway seeds
Fresh herbs for garnish


Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain well. Melt butter in the same large pot. Add the noodles and caraway seeds and toss to coat. Season with salt and pepper and garnish with seasonal fresh herbs.