Roasted Pork Tenderloin Recipe
Make this fantastic roasted pork tenderloin with veggies tonight... you won't regret it! This recipe has it all: garlic, parsley, mirepoix, tomatoes, wine & more! It's a whole meal in one pot.
Servings: 6 servings
Calories: 469kcal
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
Please remember that 2 hours of this recipe is in the oven... plenty of time to do other things!
If you want to make a delicious sauce to smother the roasted pork tenderloin, it is really easy. Simply remove about ¼ of the veggies from the dutch oven and add into a blender or Vitamix. Add ½ TSP Anchovy Paste and 1 TSP tomato paste. Blend on high. The color will turn into a beautiful red orange, almost like the most perfect sunset over the ocean. If it is too thick, add a touch of water. Enjoy!
Nutrition
Serving: 1serving | Calories: 469kcal | Carbohydrates: 15g | Protein: 49g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 154mg | Sodium: 1773mg | Potassium: 1343mg | Fiber: 5g | Sugar: 6g | Vitamin A: 11253IU | Vitamin C: 13mg | Calcium: 87mg | Iron: 3mg
