Herb-Crusted Pork Loin with Onion Gravy

I learned how to make a version of this recipe while working alongside Chef Pietrina in the kitchen at Tenuta di Spannocchia. The farm takes deep pride in raising their DOP Cinta Senese pigs and I immediately fell in love with this dish the first time I tried it. I used a blend of Tuscan herbs – sage, rosemary, and thyme – to crust the pork loin and paired it with a pureed onion gravy from the pork drippings.

Pork Loin with Onion Gravy

Herb-crusted, roasted pork with a pureed onion sauce
Prep Time 1 day
Cook Time 1 hour
Course Dinner, Main Course
Cuisine Italian
Servings 8 servings


  • 1 roasting pan
  • 1 cooling rack
  • 1 cutting board
  • 1 chef knife
  • 1 hand blender or food processor
  • 1 small mixing bowl


  • 3 lb pork loin roast
  • 1 bunch rosemary
  • 1 bunch sage
  • 4 cloves garlic
  • 1 lemon
  • 1 cup wine (rose or white)
  • 3 red onions
  • salt
  • pepper
  • olive oil


  • Preheat the oven to 400 degrees Fahrenheit. Mince the rosemary, garlic, and sage together. Put the mixture in a bowl and add the juice of one lemon, salt, pepper, and olive oil; mix to combine. Roughly chop the onion.
  • Place the roast in an oven-safe pan and then rub the above mixture into it, making sure to coat the entire roast well. Add the onions. Put in the preheated oven to cook for 20 minutes (or until browned), turning once. When it is browned, add the wine and cook for another 20 minutes, turning again if necessary. When done, remove from the oven and set aside for 10 minutes.
  • Add the cooked onion and pan juices to a blender and blitz to combine. Add to pan with flour to make a gravy, stirring very well with a fork. When the roast has rested, cut it into thin slices and arrange it flat on a large serving dish; pour the gravy on top.
Keyword gravy, pork, roast, tuscany

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