This pork loin would be perfect for a Holiday dinner...it is easy and so beautiful!!

This pork loin would be perfect for a Holiday dinner...it is easy and so beautiful!!

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Roasted Pork & Herb Gravy
Serves 12

A delicious pork loin that is full of flavor, 

topped with a gravy that elevates the dish to a new level

Prep Time - 20 min

Cook Time - 1 hr 30 min

Total Time - 7 hr

Ingredients

3-4 lb pork loin (or 2 pork tenderloins)
1/4 cup extra virgin olive oil
2 tbsp. Dijon mustard
4 garlic cloves, minced
3 lemons, zested & juiced
2 rosemary sprigs, with leaves pulled off
1 tsp fresh tarragon, chopped
4 basil leaves, torn into pieces
1 tbsp. salt
1 tbsp. pepper
1 tbsp. butter
1 small onion, chopped
1/2 cup dry white wine
1 cup chicken stock, divided
1 sprig rosemary, leaves pulled off
2 basil leaves, torn into pieces
1/4 cup half & half
**Optional: 1 tbsp. cornstarch & 1 tbsp. water to thicken gravy

To marinate the pork

1.Place pork loin in a large zip closure bag
2.In a small bowl combine olive oil, mustard, garlic, lemon zest & juice, rosemary, tarragon & basil
3.Pour marinade over pork in bag and massage to make sure pork is coated
4.Close bag and let marinate for at least 6 hours, or overnight

To cook pork

1.Preheat oven to 350
2.Remove pork from bag and sprinkle with salt & pepper on both sides
3.In a large oven safe skillet melt butter over medium-high heat
4.Add in chopped onion and let cook until starting to brown, stirring often
5.Add in pork and let brown on all sides, flipping as needed
6.Remove pork once browned to a plate, set aside
7.Add in white wine and scrape up all the browned bits on the bottom of the pan
8.Let wine cook until alcohol smell is gone, about 3-4 minutes
9.Add in 1/4 cup of chicken stock
10.Place pork back into skillet and place into preheated oven
11.Cook for 1 - 1 1/2 hours, flipping pork loin every 30 minutes, or until internal temperature reaches 150 degrees (cooking time will be less for 2 tenderloins)
12.When done remove to a plate, cover with foil and set aside

To make gravy

1.Add in remaining chicken stock, rosemary & basil to skillet with pan juices from pork and let cook down for a few minutes over medium heat
2.Remove from heat and stir in half & half, return to heat and let it continue to cook down for an additional 5 minutes to thicken
3.If it is not thick enough mix cornstarch and water in a small bowl and pour into gravy, stirring constantly until it thickens
4.Taste and adjust any seasonings as needed (I didn't need too)
5.Carve pork thinly and pour gravy over pork to serve
6.ENJOY!!

Each serving is 8 WW+ points
Nutritional Info
Calories 345 Calories from Fat 196 Total Fat 21.8g Saturated Fat 7.6g Trans Fat 0.0g Cholesterol 95mg Sodium 755mg Potassium 539mg Total Carbohydrates 3.1g Dietary Fiber 0.9g Sugars 0.5g Protein 28.7g
Vitamin A 2% - Vitamin C 15% - Calcium 5% - Iron 8%


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