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Stove Top Pork Loin in White Wine Sauce with Onions and Mushrooms in a pan

Stovetop Pork Loin In White Wine Sauce

Course: Dinner
Cuisine: American
Keyword: Stove top pork loin
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 6 servings
Calories: 529kcal
Author: Victor
Succulent pork loin made on the stovetop and served with a white wine, mushroom, and onion sauce.
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Ingredients

Pork Loin

  • 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

Roasted vegetables

  • 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

Instructions

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.

Serving

  • 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.

Nutrition

Calories: 529kcal | Carbohydrates: 20g | Protein: 39g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 775mg | Potassium: 1063mg | Fiber: 3g | Sugar: 8g | Vitamin A: 483IU | Vitamin C: 9mg | Calcium: 60mg | Iron: 2mg