Pork Loin with Creamy Herbed Sauce - Untested

https://www.seasonsandsuppers.ca/pork-loin-wine-herbs/

Check this out for adjustments to any Pork Loin recipe: https://cookthestory.com/how-to-roast-pork-loin-perfectly/

1/4 cup olive or vegetable oil
5 cloves garlic peeled and sliced in half lengthwise
2 Tbsp fresh rosemary leaves chopped
1/4 cup fresh sage leaves roughly chopped
2 lb center cut, boneless pork loin roast
1 1/4 cups dry white wine (plus a bit more to deglaze pan)
1/2 cup chicken broth or stock
1/2 cup heavy cream
Salt and black pepper

1. Heat the oil in a large and deep heavy-bottomed pan sear the pork for about 5 minutes on each side; set aside. 
2. In the same pan sauté the garlic, rosemary and sage for about one minute.  
3. Add the wine and scrape up the fond with a wooden spoon. Cook the wine until it reduces by a third.
4. Reduce the temperature and return the pork to the pan; season with salt and pepper. Partially cover with a lid and cook, flipping the pork every 20 minutes, for about 1 1/2 hours or until the internal temperature reaches 145°F. NOTE:  make sure there is always some liquid in the pan. Add 1/4 cup of warm water if it looks dried out.
5. When the pork is cooked through, remove it to a cutting board to rest. Cover loosely with a sheet of aluminum foil to help keep it hot. 
6. Meanwhile, increase the heat under the liquid in the pan. If your pan has little liquid and has started to create a fond, deglaze with a splash of white wine, scraping the bottom to loosen the tasty browned bits. 
7. Add the chicken stock and stir to combine. Heat for a few minutes to allow the chicken stock to heat through. Reduce the temperature before adding the cream and heat gently, stirring the sauce constantly, until it thickens and reaches a very gentle simmer and no more. Season accordingly.
8. Taste sauce and add salt and freshly ground pepper, to taste.
9. When the sauce is ready, slice the pork very thinly and place on to a serving platter. Pour the warm gravy over-top to serve