Making a succulent pork loin roast on a stovetop isn't easy, but this recipe is a great example of how it can be done. It's relatively easy to make and doesn't take too long, making it a good option even for a weekday dinner. The pork always comes out exceptionally moist and fork-tender. I cook it covered, keeping the moisture in and not letting the loin dry out. The white wine sauce I pair it with is out-of-this-world delicious. It's savory, with a complex flavor, pleasant tartness, and a hint of sweetness. It complements cuts like pork loin that aren't particularly flavorful, like no other sauce does. It's delicious, especially when you add some roasted mushrooms and onions to it. Scrumptious!
To make this recipe, I highly recommend using a braiser. In a pinch, you can use a frying pan with a thick bottom and a lid. A cast iron pan with a lid will also work well as an alternative.
I would still recommend getting an inexpensive braiser if you don't already own one. A braiser works best because it cooks very evenly, without burning the meat at the bottom, and its thick lid gets hot and cooks the meat from the top, resulting in faster and more even cooking.
To give the pork loin extra flavor, I lightly season it and give it a good sear. The seasonings are very basic: salt, pepper, onion powder, and garlic powder.
Next, I sear it over high heat on both sides for about 3 minutes per side.
Once the pork is seared, take it out from the braiser. Make the white wine sauce, add the meat back, and cook on the stove, covered with a lid. It will take about 40-50 minutes. Flip the meat twice during cooking, spooning some sauce on top of the meat each time.
While the pork loin is cooking, roast the onions and mushrooms. I like them to have a firm texture. That's why I cook them separately and add them to the sauce at the very end. They taste way better that way. If you add them from the get-go, they will become too soft and lose their texture.
When the pork loin is done cooking - when it reaches 145F internal temperature - remove the meat and finish making the sauce. Add some butter, some lemon juice, and chopped cilantro or parsley. Also, add the roasted mushrooms and onions, season the sauce to taste, and stir well. That's it, the sauce is done.
If too much water evaporates during cooking and the sauce becomes too thick, add some boiling water to thin it out. Don't worry; the flavor will not suffer. If, on the other hand, the sauce isn't thick enough, you can cook it over medium-high heat until it thickens. Do it before adding butter, lemon juice, mushrooms, and onions.
Slice the pork loin and serve with a serving of the white wine, mushroom, and onion sauce, and pair with your favorite side dish.
Stovetop Pork Loin In White Wine Sauce
- 2 lbs pork loin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 Tbsp butter
- 1 Tbsp olive oil
- 4 cups onions sliced 1/2" thick
- 4 cups Cremini mushrooms sliced 3/8" thick
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 pinch salt
- 1 pinch black pepper
White wine sauce
- 2 large shallots minced
- 6 Tbsp unsalted butter
- 1 Tbsp all-purpose flour
- 2 cups chicken broth can be substituted with vegetable broth
- 2 cups inexpensive white wine
- 2 Tbsp Dijon mustard
- 2 tsp brown sugar
- 2 Tbsp minced fresh cilantro or substitute with fresh parsley if you like
- 2 tsp freshly squeezed lemon juice
- 1 tsp kosher salt plus more to taste
- 1/2 tsp freshly ground black pepper or to taste
Sear the pork loin
- Season the pork loin with salt, pepper, onion, and garlic powder.
- Heat the butter and olive oil in a braiser and sear the pork over medium-high to high heat for 3 minutes on each side or until nicely browned. Remove the meat from the pan and set aside.
Cook the pork in white wine sauce
- After removing the pork, add one tablespoon of butter to the braiser and heat over medium heat.
- Add the minced shallots and cook, constantly stirring until softened. About 1 minute.
- Add one more tablespoon of butter and let it melt. Next, add the flour. Continue cooking, stirring constantly for about 30 seconds.
- Slowly add the chicken broth, white wine, and mustard. Stir the sauce, scraping the browned bits off the bottom of the pan with a wooden spoon.
- Bump the heat up to high and let the sauce boil for one minute.
- Return the meat back into the braiser, spoon some sauce over the meat, cover the pan with a lid, and simmer over low heat for about 40-50 minutes, or until the meat reaches 145F. Flip the meat twice during cooking, spooning some sauce on top.
Roast onions and mushrooms
- While the pork is cooking, heat the butter and olive oil in a non-stick or cast iron pan over medium heat. Add the onions and mushrooms and season with salt and pepper. Let the vegetables roast for 5 minutes undisturbed. Stir well and let roast for another 5 minutes. Stir one more time, remove from heat, and set aside.
- Remove the pan from heat. Take the meat out and set aside. Add the parsley, lemon juice, and the remaining 4 tablespoons of butter and whisk until all ingredients are well combined. Next, add the roasted mushrooms and onions and season with salt and pepper to taste.
- Slice the pork loin and serve with your favorite side dish (pasta, rice, mashed potatoes, etc.) and a serving of white wine sauce with roasted onions and mushrooms.