If you’re looking for a pork dinner that’s a little different from the usual roast, Pork Loin alla Focettina is worth trying. This Italian-inspired recipe takes a simple pork loin and slowly cooks it with garlic, fresh rosemary, sage, and white wine until the meat is tender and full of flavor. The real surprise comes at the end, when milk is stirred into the flavorful pan juices to create a creamy sauce that’s perfect for spooning over the sliced pork.
What I really like about this recipe is that most of the flavor comes from a handful of simple ingredients. The garlic and fresh herbs are gently cooked in olive oil before the pork goes into the Dutch oven, giving everything a wonderful savory aroma. Browning the pork first adds even more flavor, while the white wine helps loosen all those tasty browned bits from the bottom of the pan. The pork then cooks slowly over low heat, giving the flavors plenty of time to come together.
The creamy sauce is what makes this pork loin especially memorable. After the pork has finished cooking and the pan juices have cooled slightly, milk is added and gently heated while stirring. This creates a soft, creamy sauce without making the dish feel overly heavy. Once the pork is sliced, simply spoon that sauce over the top and get ready for a dinner that tastes like you spent much more time in the kitchen than you actually did.
This is a great recipe for a Sunday dinner or a meal when you have a little extra time to let something simmer. Serve this tasty pork loin with Slow Cooker Garlic Parmesan Potatoes, Lyonnaise Potatoes or Fried Smashed Potatoes with Lemons. Also goes well with Oven Roasted Broccoli or Roasted Asparagus.
With tender pork, fragrant herbs, white wine, and a creamy pan sauce, Pork Loin alla Focettina is a comforting meal that brings something a little different to the dinner table. It’s the kind of recipe that’s worth taking your time with—and you’ll be glad you did.;………….
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Pork Loin alla Focettina
- Total Time: 1:50
- Yield: 4 1x
Ingredients
- 1/4 cup olive oil
- 5 cloves garlic, peeled
- Handful fresh rosemary, chopped
- Handful fresh sage leaves, chopped
- One 2 1/2-pound pork loin (some fat always helps the sauce)
- 1 cup dry white wine
- Kosher salt and freshly ground black pepper
- 1/2 cup whole milk
Instructions
- Heat a large Dutch oven over medium-high heat. Add the olive oil and saute the garlic, rosemary and sage for a couple of minutes. Add the pork loin to the pan, gently sliding it on top of the herbs to prevent the hot oil from jumping onto your skin.
- Saute the pork for about 5 minutes on each side, then remove it from the pan and set aside on 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, 1 to 2 minutes.
- Lower the flame to a very low-medium heat. 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, flipping the pork and scraping the bottom of the pan every 15 to 20 minutes. Keep an eye on the sauce, making sure it does not reduce too much; add some warm water if necessary, always in very small increments.
- When the pork is ready, remove the pan from the heat and let cool for about 30 minutes. Remove the pork to a cutting board.
- When the sauce is cooled, add the milk and put the pan back on the stove. Heat gently over medium-low heat, stirring the sauce constantly. This will prevent any curd from forming and will produce a wonderful and soft creamy sauce.
- Slice the pork and serve with the sauce.
- Prep Time: :40
- Cook Time: 1:10
- Category: Entree
- Method: Stovetop