A flavorful and tender pork loin dish complemented by a rich garlic wine sauce.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot before adding the pork to achieve a good sear.
Sear the pork loin on all sides until golden brown.
Searing locks in the juices and adds a rich flavor.
Remove the pork loin from the skillet and set aside.
Place the pork on a plate to catch any juices.
In the same skillet, sauté the chopped onion until tender.
Stir frequently to prevent the onion from burning.
Add the flour to the skillet and cook, stirring, until lightly browned.
This step creates a roux, which will thicken the sauce.
Gradually whisk in the chicken broth and white wine, ensuring no lumps form.
Pour the liquids slowly while whisking to achieve a smooth sauce.
Add the garlic, bay leaf, parsley, and chicken bouillon to the sauce.
Crush the garlic slightly to release its flavor.
Return the pork loin to the skillet, spooning some sauce over it.
Ensure the pork is well-coated with the sauce.
Transfer the skillet contents to a roasting pan, cover, and bake at 325°F for 2 hours.
Check the pork's internal temperature to ensure it's cooked through.
Remove the pork from the oven, let it rest for 10 minutes, then slice thinly.
Resting allows the juices to redistribute, keeping the meat moist.
Serve the sliced pork loin on a platter, drizzled with the sauce.
Garnish with additional parsley for a fresh touch.
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