my usual go-to pork recipe consists of roasting the loin brushed with some fig jam, but for a sunday night dinner this recipe from seasons and suppers elevates the expected pork-on-a-plate experience. i love that not only does the pork gather lots of flavor from white wine and the fresh herbs, but that a wonderful gravy is created while the meat is cooking. i know we tend to only think of gravy around thanksgiving, and at that point there's usually a slight panic of "how do i make this?!" because it's so foreign in our day-to-day meals the rest of the year. but it's really not difficult, and this is a perfect way to get in a little practice. i'm resolving to make a couple gravy dishes between now and next turkey day! there's something about serving gravy with your meal that just screams holiday/special occasion, which is funny when you realize exactly how much of a non-event making gravy can be.

i'm sharing this recipe because it's truly perfect as-is, but as with all simple recipes highest quality ingredients are key for bringing it to it's full potential. i go to the butcher counter at heb to grab the center-cut pork loin as opposed to buying a loin in a package, use fresh cracked pink himalayan salt and black pepper, fresh herbs and a crisp, affordable sauvignon blanc for the white wine. (remember you'll be cooking the pork in the wine for an extended period, so the wine will lose any nuances in flavor. no point in wasting a pricier bottle - save that for your glass!)

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1/4 cup evoo
5 cloves garlic, smashed
2 tablespoons fresh rosemary, chopped
1/4 cup fresh sage, chopped
2 pound center cut boneless pork loin
1 1/4 cups dry white wine (i like sauvignon blanc for the creamy sauce, but pinot grigio is another option)
salt + pepper
1/2 cup chicken broth
1/2 cup heavy cream

instructions available at - seasons and suppers.

optional side- green beans with toasted almonds
salt + pepper
2 pounds green beans
3 tablespoons evoo
2 cloves garlic
1/3 cup sliced almonds