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Garlic Herb Pork Roast and Creamy White Wine Gravy

Savory Garlic Herb Pork Roast with Creamy White Wine Gravy

A comforting Garlic Herb Pork Roast and Creamy White Wine Gravy that impresses without hours in the kitchen.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Resting Time 15 minutes
Total Time 1 hour 40 minutes
Servings: 6 slices
Course: DINNER
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork Roast
  • 3-4 lb Boneless Pork Loin Choose a cut with a fat cap
  • 1 tbsp Kosher Salt Adjust according to taste
  • 1 tbsp Fresh Cracked Pepper Adjust according to taste
For the Herb Blend
  • 1 tbsp Smoked Paprika Can substitute with regular paprika
  • 1 tsp Crushed Red Chili Pepper Flakes Optional for heat
  • 1 tsp Dried Thyme Fresh thyme can also be used
  • 1 tbsp Italian Seasoning Can use Herbs de Provence
For the Aromatics
  • 5 cloves Garlic Sliced thin
  • 1 medium Onion Halved and sliced
For Cooking & Gravy
  • 2-3 tbsp Olive Oil Can substitute with vegetable or canola oil
  • 0.5 cup White Wine Choose dry white wine or broth for alcohol-free version
  • 0.5 cup Chicken Broth Vegetable broth works for a lighter option
  • 0.5 cup Heavy Cream Can use half-and-half or milk
  • 1 tbsp Cornstarch Can substitute with arrowroot powder

Equipment

  • Instant Pot
  • skillet
  • saucepan
  • Meat thermometer

Method
 

Cooking Instructions
  1. Score the fat cap of your boneless pork loin and generously season it with kosher salt and fresh cracked pepper.
  2. Heat olive oil in your Instant Pot or skillet over medium-high heat. Sear the pork on all sides until golden brown, about 2 minutes per side.
  3. Lift your roast and place sliced onions beneath it. Tuck the thinly sliced garlic into the scored slits of the pork and scatter remaining onion slices around.
  4. Pour in ½ cup of white wine and ½ cup of chicken broth. Sprinkle the smoked paprika, crushed red chili flakes, dried thyme, and Italian seasoning on top.
  5. Secure the lid of the Instant Pot and cook at high pressure for 1 hour. After cooking, allow the pressure to release naturally for 10 minutes before releasing it manually.
  6. Strain the cooking juices into a saucepan. Bring to a boil, then whisk in heavy cream with cornstarch, simmering until desired thickness.
  7. Allow the roast to rest for 10-15 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 6gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 450mgPotassium: 650mgFiber: 1gSugar: 2gVitamin A: 250IUVitamin C: 4mgCalcium: 20mgIron: 3mg

Notes

Serve garnished with fresh herbs for added flavor and color. Exact quantities are listed in the recipe card above.

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