My family and I are the biggest fans of pork tenderloin. We love it because it is so versatile. You can braise, bake, roast, slice it into medallions, and sauté it. Pork tenderloin is delicious in the smoker and on the grill and works great in a slow cooker, too. Sometimes, we pound it thin and roll it into delightful pinwheels with spinach, goat cheese, and sundried tomatoes. Nonetheless, our favorite pork tenderloin recipes are my Roasted Pork Tenderloin Recipe and my wife’s Provençal Pork Tenderloin with Dijon mustard and herbs de Provence.
This roasted pork tenderloin recipe yields a beautiful combination of flavors and textures. We will add some fantastic aromatics and vegetables, including garlic, parsley, rosemary, carrots, and onions. The flavors meld beautifully, creating a savory, juicy, and sweet pork tenderloin. Stick with me to learn how to build the irresistible roast pork tenderloin flavors!
This Recipe is: Low Carb, Gluten Free and Paleo
Table of Contents
6 Reasons To Love This Recipe
My family adores oven-roasted pork tenderloin with vegetables, and I have never failed to impress them with this recipe. You may also love it for reasons like:
- A delightful twist on traditional roasted pork tenderloin.
- Yields tender and juicy results every time.
- Great for a weeknight dinner or a special occasion.
- It pairs well with red wine (like a Malbec or Pinot Noir).
- It’s a one-pot dinner recipe!
- Low-carb, and nobody will notice!
Is Roast Pork Tenderloin Low-Carb?
Yes, pork tenderloin is naturally low in carbohydrates, making it suitable for low-carb diets. This recipe has 10 g net carbs per full-sized dinner serving, thus a superb low-carb dish for anyone watching their carb intake.
Roast Pork Tenderloin Ingredient List
For a delicious Dutch oven pork tenderloin, you can never go wrong with these ingredients:
For the Garlic & Parsley Paste
- 5 cloves garlic, minced
- ¼ cup flat leaf parsley, minced
- 1 tablespoon fresh rosemary, removed from the stem & minced
- 1 teaspoon kosher salt
For the Pork Tenderloin
- 3 pound pork tenderloin, trimmed of fat and silver skin. Typically, this is going to be 2 tenderloins that come together in a package.
- 3 tablespoons rendered bacon fat
- 1 tablespoon kosher salt divided
- ½ tablespoon black pepper divided
For the Veggies
- 1 14.5 ounce can of diced tomatoes
- 4 cups carrots, peeled & diced (approximately 1 pound)
- 3 cups celery stalks diced (approximately 1 pound)
- 1 cup dry red wine
- 2 onions, diced (I use Spanish)
- 1 shallot, diced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon red pepper flakes
Ingredient Substitutions
These simple ingredients swaps will also yield delicious pork tenderloin roast:
- Bacon fat: Ghee or clarified butter are great substitutes.
- Olive oil: Use avocado, MCT, or coconut oil from your pantry.
- Carrots: Reduce the recipe’s carb load by swapping carrots for radishes.
- Dried oregano: Replace with dried marjoram or an Italian seasoning mix.
- Dried basil: Italian seasoning mix or dried parsley will impart huge herbaceous flavors.
- Red pepper flakes: For more heat, use cayenne pepper. For less heat, try smoked paprika.
- Dry red wine: Use a cup of stock and 1 tablespoon of apple cider vinegar. This recipe needs the wine’s acidity, and that’s why we need to add vinegar. Balsamic vinegar is also a fantastic choice.
- Can of diced tomatoes: Use an equal amount of diced fresh tomatoes with 1 teaspoon of tomato paste.
Additional Ingredients
Use any of these optional ingredients to boost the roast pork tenderloin’s flavors:
- Vegetables: Fennel, bell peppers, and zucchini complement this recipe’s flavors. You can also add diced mushrooms. All three cook exceptionally well with the pork tenderloin.
- Fresh herbs: Pork loves sage and tarragon. Chop some and sprinkle on top.
- Cheese: Before placing the vegetables in the oven, layer them with parmesan cheese. It tastes amazing.
- Citrus: After removing the pork tenderloin from the oven, drizzle a squeeze of lemon over it. This brightens the dish and makes the flavors stand out.
Note: The additional ingredients are optional and not part of the recipe. Use them only to heighten the pork tenderloin’s flavors.
Cooking Tools
Besides the Dutch oven, you need a handful of cooking tools to make this roast pork tenderloin recipe:
How To Roast Pork Tenderloin In The Oven: Complete Cooking Guide
Cooking Method
- Oven-roasting
Preparation Steps
- Preheat your oven to 300°F (150°C).
- Peel and mince the garlic cloves.
- Mince the parsley.
- Remove the rosemary leaves from the stem and mince.
- Peel and dice the onions, shallots, and carrots.
- Make the garlic paste using any of the three methods in the ‘My Pro Tips’ section. Either method yields a spicy paste that we will insert into the pork tenderloin. Split the paste so you have enough for both tenderloins.
- Season the pork tenderloins with salt and pepper.
- Cut a 1-inch slit down the wide side of both pork tenderloins. Smear the paste into the slit.
Cooking Instructions
- Heat the Dutch oven over high heat. Add the bacon fat. When the fat shimmers, add the tenderloins and allow them to brown for 3-4 minutes without moving them. If you move them too much, the garlic paste will fall out. Using tongs, flip the tenderloins and cook for another 3-4 minutes. When they are browned, remove them from the Dutch oven and set aside.
- Reduce the heat to medium-high. Add the olive oil and the onions, with a pinch of salt. Let the onions cook for 1-2 minutes, stirring well and scraping the browned bits off the bottom of the pot. Add the carrots and celery. Allow to cook, stirring occasionally, for another 6-8 minutes.
- Add the dried herbs and mix well.
- Add the red wine. Turn the heat to high. Allow to almost completely cook off.
- Add the diced tomatoes. Stir well to combine, and turn off the heat.
- Add the browned pork tenderloins back into the pot, right on top of the veggies.
- Cover with the lid and place in the preheated oven for about 1 hour, or until a meat thermometer reads 135°F (57°C).
- When you remove them from the hot oven, pull the baked pork tenderloins from the Dutch oven to a cutting board. Cover with foil and set aside to let the meat rest for 10 minutes, then slice against the grain into about ½ inch slices.
- Remove the veggies from the Dutch oven and add to a serving dish. Layer the sliced pork over the veggies and serve hot. Enjoy!
💡 My Pro Tip
Let’s talk about garlic paste. For this recipe, we will make a garlic paste and add it to the loin before we cook it. There are many ways of making garlic paste:
- With a chef’s knife: This method takes a little time, patience, and knife skills. If you don’t have any of these, please move to the next method! If you’re up to the challenge, here goes. First, mince the garlic well, then sprinkle with two pinches of kosher salt. It should be a large-grained salt to help break down the garlic. Lay the blade of your knife on the garlic and salt parallel to your cutting board. Place some pressure on the blade side of the knife and draw back over the garlic. Do this several times. You will see the garlic breaking down. Scrape back into a pile and repeat until a paste forms. Add the chopped parsley and another good pinch of salt, and repeat. Add the rosemary and mix well. You will soon have a wonderfully aromatic paste for the roasted pork tenderloin.
- In a blender or food processor: Add all the ingredients, along with a good pinch of salt and a drizzle of olive oil. While processing, make sure to use a rubber spatula to scrape down the sides of the processor.
- Use a mortar & pestle: If you have a mortar and pestle, add all the ingredients for the garlic paste and a pinch of salt. Smash away until a paste is formed.
How To Prepare Pork Tenderloin?
At my cooking school, many people said that they avoided pork tenderloin simply because they were uncomfortable preparing the meat. I know that most home cooks dread handling and preparing larger cuts of pork. Some people don’t like touching the meat, while others just don’t know what to do with it.
Here is a quick guide on how to prepare pork tenderloin.
- Mise en place: Get everything you need ready. We will need a sharp paring or utility (6-inch) knife and a dishwasher-safe cutting board. That’s about it!
- Handling: If you are uncomfortable handling a raw piece of meat, here’s a huge tip: get some disposable latex gloves. Many people say they absolutely hate the feeling of the meat—the sliminess. Wearing disposable gloves will alleviate this feeling.
- Preparation: Open the tenderloin package and remove both loins. Lay them out on the cutting board. Discard the juices and packaging (I pour the juice down the drain so the garbage doesn’t smell). Using your knife, trim off any loose pieces of fat. Next, we need to find the silver skin. It looks exactly like its name. The silver skin is about 4 inches long. Once you see it, insert your paring knife right under the skin where you think it begins. Make sure the blade is pointing toward the nearest end of the loin. Carefully move the knife toward the end of the loin, slicing off a thin layer of the skin. Once you have reached the loin, slice off the flap, and your pork tenderloin will be ready to cook.
⏲️ Time-Saving Tips
- Make the garlic paste ahead of time. Store it in an airtight container in the fridge for several days.
- Dice all the vegetables ahead of time.
What to Serve with Roast Pork Tenderloin?
My roast pork tenderloin recipe is a one-pot meal that is enjoyable and satisfying with amazing flavor. While there aren’t many sides that go well with it, you can pair it with light, leafy and green salads:
- Traditional French Frisée Salad: The French flavors in this salad offer a robust backdrop for the rich and juicy pork tenderloins.
- Arugula Mushroom Salad: Drizzle the salad with Zesty Apple Cider Vinaigrette and serve it with the flavorful roast pork tenderloin for a filling low-carb dinner meal.
- Cucumber Feta Salad: The cucumber’s crispness and Feta’s tanginess add a refreshing contrast to the juicy meat.
- Spiralized Asian Carrot Salad: The vibrant flavors and sweetness of this Asian carrot salad balance the richness of the savory roast pork slices well.
Storage and Reheating Instructions
- Store the leftover pork tenderloin in an airtight container in the fridge for up to a week.
Freezing
- The pork loin roast recipe freezes well. I keep the pork and the vegetables in separate containers when freezing. Once frozen, they last in the freezer for up to 3 months. Defrost overnight in the fridge, then follow the reheating instructions.
Reheating
- Stovetop: Reheat in a pan with a lid over medium heat and frequently stir to avoid scorching the vegetables.
- Oven: Reheat the leftover pork in the oven at 350°F (180°C) for 10-12 minutes or until warmed. The pork may need more time to warm.
- Microwave: This is not my favorite method; the microwave makes the pork tough. Microwave the roasted loin leftovers on medium-high heat for 3-4 minutes or until warmed.
Recipe Conclusion
I love this Roasted Pork Tenderloin Recipe not only because the flavors meld so wonderfully but also because it was the very first meal I cooked my wife when we were dating. I knew I needed to make a good impression, and sixteen years later, I can say that this one was a winner!
The very first time I made this, I served it over pasta. It’s delicious but not gluten-free. For several years, I’ve served it over polenta made with sautéed shallots and chicken stock. Since going paleo, I have enjoyed this amazing pork tenderloin recipe over my zoodles recipe.
Hopefully, you love this pork roast as much as we do. As always, you can join in the conversation and see more pictures and stuff on Facebook and Instagram. Happy eating and enjoy!
More Pork Recipes To Try
Other delicious pork recipes you may love are:
FAQs
The cooking time depends on the size and thickness of the tenderloin, but about 1 hour is enough to cook tender pork tenderloin in the oven at 300°F (150°C).
A few steps, like bringing and letting the pork rest before cooking, using marinades that add moisture to the meat, and cooking at the right temperature will prevent pork loins from drying out.
Use a meat thermometer to monitor the pork tenderloins’ internal temperature. Remove the pork from the oven when an instant-read meat thermometer reaches an internal temperature of 135°F (57°C) for medium-rare or 150°F (66°C) for medium doneness. Ensure it is left to rest for at least 10 minutes before slicing and serving; it will continue to increase in temperature.
Roasted Pork Tenderloin Recipe
Ingredients
For the Garlic & Parsley Paste
- 5 cloves garlic minced
- ¼ cup flat leaf parsley minced
- 1 tablespoon fresh rosemary removed from the stem & minced
- 1 teaspoon kosher salt
For the Pork Tenderloin
- 3 pound pork tenderloin trimmed of fat and silver skin. Typically, this is going to be 2 tenderloins that come together in a package.
- 3 tablespoons rendered bacon fat
- 1 tablespoon kosher salt divided
- ½ tablespoon black pepper divided
For the Veggies
- 1 14.5 ounce can of diced tomatoes
- 4 cups carrots peeled & diced (approximately 1 pound)
- 3 cups celery stalks diced approximately 1 pound
- 1 cup dry red wine
- 2 onions diced (I use Spanish)
- 1 shallot diced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon red pepper flakes
Instructions
Preparation Steps
- Preheat your oven to 300°F (150°C).
- Peel and mince the garlic cloves.
- Mince the parsley.
- Remove the rosemary leaves from the stem and mince.
- Peel and dice the onions, shallots, and carrots.
- Make the garlic paste using any of the three methods in the 'My Pro Tips' section. Either method yields a spicy paste that we will insert into the pork tenderloin. Split the paste so you have enough for both tenderloins.
- Season the pork tenderloins with salt and pepper.
- Cut a 1-inch slit down the wide side of both pork tenderloins. Smear the paste into the slit.
Cooking Instructions
- Heat the Dutch oven over high heat. Add the bacon fat. When the fat shimmers, add the tenderloins and allow them to brown for 3-4 minutes without moving them. If you move them too much, the garlic paste will fall out. Using tongs, flip the tenderloins and cook for another 3-4 minutes. When they are browned, remove them from the Dutch oven and set aside.
- Reduce the heat to medium-high. Add the olive oil and the onions, with a pinch of salt. Let the onions cook for 1-2 minutes, stirring well and scraping the browned bits off the bottom of the pot. Add the carrots and celery. Allow to cook, stirring occasionally, for another 6-8 minutes.
- Add the dried herbs and mix well.
- Add the red wine. Turn the heat to high. Allow to almost completely cook off.
- Add the diced tomatoes. Stir well to combine, and turn off the heat.
- Add the browned pork tenderloins back into the pot, right on top of the veggies.
- Cover with the lid and place in the preheated oven for about 1 hour, or until a meat thermometer reads 135°F (57°C).
- When you remove them from the hot oven, pull the baked pork tenderloins from the Dutch oven to a cutting board. Cover with foil and set aside to let the meat rest for 10 minutes, then slice against the grain into about ½ inch slices.
- Remove the veggies from the Dutch oven and add to a serving dish. Layer the sliced pork over the veggies and serve hot. Enjoy!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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12 Responses
I love the tomatoes and red wine with this pork! So delicious. And I love your tips on making the garlic paste. Never done it before, but I know I could do it now 🙂 It’d be really cool to see some pictures of making the paste or what the silver skin looks like. This recipe definitely is going on my short list!
Hi Erin:
I’m putting together a video on both of these currently. Hope to have them in the recipe within the week. Just starting on the videos, so it is taking me longer than expected!
Take care-
Scott
By the way I’ve started adding garlic paste to my burgers 🙂 magical stuff!
Hi Erin:
Isn’t is just awesome? That post is coming out this week for Roasted Garlic Burgers. So yummy.
Have an excellent day-
Scott
That pork looks incredible!! Your pictures are really amazing and show off how tender the pork looks.
The garlic and parsley paste sounds like it would go really well and something id have to give a go…I love garlic!!
Thanks! 🙂
Hey Martin:
Thank you for your appreciation. Did you get the chance to make it?
Take care,
Scott
So good! The garlic and parsley paste is fantastic!
Hey Maggie:
It is absolutely delicious – there’s just something about how those two go together…
Thank you for sharing.
Take care and happy eating!
Scott
I made this recipe yesterday, and once again, it became a family favorite! Could you suggest a good salad to pair with this tenderloin?