Garlic Herb Pork Roast and Creamy White Wine Gravy

Garlic Herb Pork Roast and Creamy White Wine Gravy

Recipe by Maria Vergara
Servings

6-8

servings
Prep time

15

minutes
Cooking time

1

hour 

30

minutes
Calories

1440

kcal

Ingredients

  • 3-4 lb boneless pork loin (with the fat cap)

  • 5 cloves garlic, sliced thin

  • 2-3 tablespoons olive oil

  • 1 tablespoon cornstarch

  • 1 teaspoon smoked paprika

  • 1 teaspoon dried thyme

  • 1 teaspoon Italian seasoning

  • 1 onion, halved and sliced

  • 1/2 cup white wine

  • 1/2 teaspoon crushed red chili pepper flakes

  • 1/2 cup chicken broth or stock

  • 1/2 cup heavy cream

  • Kosher salt and fresh cracked pepper

Directions

  • For Pressure Cooker Method
  • Score uniform cuts through the fat about 1/4″ deep and season well with salt and pepper all around the roast.
  • In Instant Pot, add olive oil to the bottom of the pot. Place pork in pot and sauté a couple minutes on all sides. Turn off sauté. Lift the roast, add most of the onion under, then tuck garlic in the top slits. Scatter the rest of the onions and garlic around. Add wine and chicken broth ( a full cup). Top with pepper flakes, paprika, thyme, and Italian seasoning.
  • Cook on high pressure for 1 hour.
  • Remove roast and strain juices through a wire mesh strainer, pour into and boil on saucepan over medium-high heat. Set onions aside, and add to serving platter.
  • Whisk cornstarch into cold heavy cream, turn heat to low and stir to desired thickness. Just add a little more cream ore milk, if it gets too thick.
  • Before slicing, let the roast rest for about 10-15 minutes. Ready serving!
  • Slow Cooker Method
  • Score uniform cuts through the fat about 1/4″ deep and season well with salt and pepper all around the roast.
  • large skillet over medium high heat, add olive oil. Place pork and sauté a couple minutes on all sides. In the slow cooker, place the roast over add the onions, then tuck garlic in the top slits and scatter the rest around. Add wine and chicken broth. Top with thyme, pepper flakes, Italian seasoning, and paprika
  • Cook for 3 hours on high, and for 8 hours on low
  • Remove roast and strain juices through a wire mesh strainer, pour into and boil on saucepan over medium-high heat. Set onions aside, and add to serving platter.
  • Whisk cornstarch into cold heavy cream, turn heat to low and stir to desired thickness. Just add a little more cream ore milk, if it gets too thick.
  • Before slicing, let the roast rest for about 10-15 minutes. Ready serving!
  • Oven Method
  • Preheat the oven to 375 F.
  • Score uniform cuts through the fat about 1/4″ deep and season well with salt and pepper all around the roast.
  • In a large skillet or dutch oven, add olive oil. Place pork and sauté a couple minutes on all sides. Place the roast over the onions in the roasting pan or dutch oven, then tuck garlic in the top slits and scatter the rest around. Add chicken broth and wine. Top with thyme, pepper flakes, Italian seasoning, and paprika
  • Place in the oven, uncovered for 60-75 minutes.
  • Remove roast and strain juices through a wire mesh strainer, pour into and boil on saucepan over medium-high heat. Set onions aside, and add to serving platter.
  • Whisk cornstarch into cold heavy cream, turn heat to low and stir to desired thickness. Just add a little more cream ore milk, if it gets too thick.
  • Before slicing, let the roast rest for about 10-15 minutes. Ready serving!

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