Carrie’s Experimental Kitchen

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.

This Herbs de Provence Encrusted Pork Loin is a must try for Sunday Supper. The fragrant flavors of this dried spice go perfectly on chicken and fish as well.

Herbs de Provence is a mixture of dried herbs containing savory, marjoram, rosemary, thyme, oregano and lavender. If you’ve been a CEK reader for a while, you also know that I generally don’t use many dried herbs in my cooking. However, when I saw this package of herbs while out shopping recently, I had always wanted to try it. After all, they did contain many of the same flavors I love to cook with. This Herbs de Provence Encrusted Pork Loin was exquisite.

This Herbs de Provence Encrusted Pork Loin is a must try for Sunday Supper. The fragrant flavors of this dried spice go perfectly on chicken and fish as well.

Not only did it look gorgeous, it was deliciously moist and aromatic. I decided to use Chardonnay wine as the base for my gravy, which added another delectable nuance to this dish, but if you prefer to not cook with wine you can substitute all chicken broth. Whichever you decide to use, do not baste the meat during the cooking process so you leave the herbs in tact. This pork loin is so easy to make, it makes a wonderful dish for a crowd for either Sunday supper or for any special occasion.

This Herbs de Provence Encrusted Pork Loin is a must try for Sunday Supper. The fragrant flavors of this dried spice go perfectly on chicken and fish as well.

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This Herbs de Provence Encrusted Pork Loin is a must try for Sunday Supper. The fragrant flavors of this dried spice go perfectly on chicken and fish as well.
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Herbs de Provence Encrusted Pork Loin with Chardonnay Pan Gravy
Prep Time
15 mins
Cook Time
1 hrs 15 mins
Total Time
1 hrs 30 mins
 

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.

Course: Main Entree
Servings: 12
Author: Carrie's Experimental Kitchen
Ingredients
  • 3 1/2 lb. Center Cut Boneless Pork Loin
  • 2 tbsp. Dried Herbs de Provence
  • 2 Garlic Cloves, minced
  • 3 tbsp. Extra Virgin Olive Oil
  • 1 tsp. Kosher Salt
  • 1/2 tsp. Fresh Ground Black Pepper
  • 1 c. Chardonnay Wine, or any other dry white wine
  • 1 c. Fat Free Chicken Broth
  • 1 tbsp. Cornstarch
  • 1 tbsp. Cold Water
Instructions
For the Herbs de Provence Encrusted Pork Loin
  1. Preheat oven to 350 degrees.
  2. 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.
  3. Combine the Herbs de Provence, garlic, oil, salt and pepper in a small bowl; then brush it on top of the meat.
  4. 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.)

  5. Remove the roast from the oven and allow to sit for 15 minutes before slicing.

For the Chardonnay Pan Gravy
  1. 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.
  2. 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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6 Comments

  1. Shiloh Barkley
    January 13, 2014 at 6:50 pm - Reply

    This looks delicious! I may use this recipe for my sweetie for valentine’s day.

  2. Claudia
    March 22, 2015 at 9:19 pm - Reply

    This recipe was easy and delicious. I made just one adjustment and added lemon zest to the spice rub. I wanted to brighten the flavor a bit.

  3. Barbara
    August 31, 2016 at 5:35 pm - Reply

    Made this for dinner tonight – it was wonderful! It reminded me of a dinner I had when I went to Paris with my daughter. It was so simple and yet tasty.

    I didn’t measure everything and I added some minced sweet onion, and used the “Simply Organic” brand of Herbes de Provence.

    Thank you!

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