¼ c olive or vegetable oil
5 cloves garlic, peeled and sliced in half lengthwise
2 tbsp fresh rosemary leaves, chopped
¼ c fresh sage leaves, roughly chopped
2 lb center pork loin (or two 1 lb pork tenderloins)
1¼ c dry white wine
Kosher sat and freshly ground black pepper
½ c chicken broth or stock
½ c heavy cream
Heat oil in a large Dutch oven over medium-high heat. Saute the garlic, rosemary and sage for about 1 minute. Add pork to the pan on top of the herbs. Saute pork for about 5 minutes on each side, then remove it to a plate. Add wine to the pan and cook 1-2 minutes, scraping browned bits with a wooden spoon.
Reduce heat to medium-low. Return the pork to the pan and season with salt and pepper. Partially cover with a lid and cook for about 1½ hours, flipping the pork and scraping the bottom of the pan every 20 minutes. Make sure there continues to be some liquid in the pan; add small amounts of warm water if necessary. When the pork is cooked through (about 150°), remove to a cutting board to rest.
Increase heat to medium. Deglaze pan with a splash of white wine for 1-2 minutes, then add chicken stock. Remove pot from heat and allow to cool for 20 minutes.
When the liquid has cooled, add cream and return pan to medium-low heat, stirring constantly until it thickens. (If gravy is too thin, mix 2 tbsp cornstarch with 2 tbsp water and add a bit at a time until it thickens to your liking.) Add salt and freshly ground pepper to taste.
Slice the pork very thinly and serve with warm gravy over top.
