Slow-Braised Garlic Herb Pork Loin with Creamy Vegetable Medley
Indulge in the succulent flavors of this Slow-Braised Garlic Herb Pork Loin, where a tender pork tenderloin roast is delicately infused with aromatic herbs, slow-cooked to perfection with a medley of savory root vegetables. Featuring caramelized carrots, earthy mushrooms, and a whisper of spring with leek, this dish is elevated with a rich, creamy gravy that perfectly complements the dish's umami notes. This recipe, designed with simplicity in mind, utilizes accessible seasonal vegetables to create a wholesome and hearty meal that is sure to impress your family and friends, whether for a cozy weeknight dinner or a special occasion.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
pork tenderloin
18 ounces (marinated, seasoned)
carrot
3/4 cup (julienned)
celery
3/4 cup (julienned)
button mushrooms
1 cup (sliced)
garlic cloves
2 (minced)
yellow onion
1/2 cup (chopped)
shallot
1/4 cup (chopped)
leek
1/4 cup (cut into segments)
chicken stock or vegetable stock
16 ounces (low sodium)
white wine
3/4 cup (for deglazing)
cornstarch
1 tablespoon (for thickening)
heavy cream
1/2 cup (for gravy)
Instructions
1
For optimal flavor, purchase a pre-marinated pork tenderloin, preferably one seasoned with garlic and lemon. This adds depth to the dish. If unavailable, marinate your pork with your choice of herbs and spices, focusing on garlic and citrus notes.
2
Prepare the vegetables: Julienne the carrots and celery, mince the garlic, and finely chop the shallots and onion. Cut the leek into one to two-inch segments or chop it based on your preference.
3
Heat olive oil in a Dutch oven over medium-high heat. Once hot, carefully add the tenderloin and sear until browned on all sides. After browning, remove the pork and set it aside.
4
Drain any excess oil from the Dutch oven, leaving just enough to sauté the vegetables. Add the minced garlic, chopped onion, and shallot, stirring frequently until they become translucent.
5
Incorporate the julienned carrots and celery into the skillet and sauté for about 3 minutes, stirring intermittently.
6
Add the leeks and sauté for another 2 minutes.
7
Introduce the button mushrooms to the mix, stirring frequently as the vegetables release some liquid, cooking for an additional 2-3 minutes.
8
Deglaze the pot with 3/4 cup of white wine, scraping any flavorful bits off the bottom. Alternatively, you may substitute this with low-sodium chicken stock combined with a tablespoon of white wine vinegar for added acidity.
9
Return the seared pork tenderloin to the Dutch oven and add enough chicken or vegetable stock to almost cover the meat and vegetables. Season with salt and pepper to taste; optional as the pre-marinated pork may already contain salt.
10
Bring the mixture to a rolling simmer, then reduce the heat and let it gently simmer for about 15 minutes.
11
Preheat your oven to 375°F (190°C). Once heated, cover the Dutch oven and transfer it to the oven, immediately lowering the temperature to 275°F (135°C). Allow it to roast for 1 hour.
12
After 1 hour, decrease the oven temperature to 225°F (107°C) and let it continue to roast for an additional 2 hours until fully tender.
13
Once cooked, remove the Dutch oven from the oven and let the pork rest, covered with foil. Use a slotted spoon to transfer the vegetables to a serving dish, covering to keep warm.
14
On the stovetop, bring the reserved cooking liquid to a simmer over medium heat.
15
While waiting for it to simmer, whisk together the cornstarch and heavy cream until well combined. Once the liquid is simmering, reduce the heat to medium-low and gradually add the cornstarch-cream mixture, stirring constantly until the gravy thickens. This should happen fairly quickly.
16
If necessary, you can add a little more cornstarch mixed with water or cream if the sauce isn't thickening to your preference. Remove from heat, keeping in mind it will continue to thicken as it cools.
17
Slice the rested tenderloin and serve it with the creamy gravy poured over or on the side for dipping.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of meat is used for this slow-braised recipe?
The recipe uses an 18-ounce pork tenderloin, preferably one that has been pre-marinated.
What is the recommended seasoning for the pork tenderloin?
A garlic and lemon seasoning is recommended to add depth to the flavors of the dish.
How should the carrots and celery be prepared?
The carrots and celery should be julienned into thin matchstick-like strips.
What is the suggested way to prepare the leeks?
Cut the leeks into one to two-inch segments or chop them according to your personal preference.
How should the garlic and onions be chopped?
The garlic should be minced, while the yellow onion and shallots should be finely chopped.
What is the first step in cooking the pork?
Sear the pork tenderloin in olive oil in a Dutch oven over medium-high heat until it is browned on all sides.
Which aromatics are sautéed after the pork is removed?
The minced garlic, chopped onion, and shallot are sautéed until they become translucent.
How long should the julienned carrots and celery be sautéed?
They should be sautéed for about 3 minutes with intermittent stirring.
At what point are the leeks added to the pot?
Add the leeks after the carrots and celery have sautéed for 3 minutes, then cook for 2 more minutes.
How long do the button mushrooms need to cook?
Cook the mushrooms for 2-3 minutes while stirring frequently as they release their liquid.
What is used to deglaze the Dutch oven?
Use 3/4 cup of white wine to deglaze the pot and scrape up any flavorful bits from the bottom.
Is there a non-alcoholic substitute for white wine?
Yes, you can substitute white wine with low-sodium chicken stock combined with a tablespoon of white wine vinegar.
How much stock is needed for the braise?
The recipe calls for 16 ounces of chicken or vegetable stock, enough to almost cover the meat and vegetables.
Should salt and pepper be added?
You can add salt and pepper to taste, though it is optional if the pork was already pre-marinated.
What temperature should the oven be preheated to?
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) initially.
What is the first temperature setting for roasting?
Once the Dutch oven is placed inside, immediately lower the temperature to 275 degrees Fahrenheit (135 degrees Celsius).
How long does the first stage of roasting last?
The pork should roast at 275 degrees Fahrenheit for 1 hour.
What is the final roasting temperature?
The oven temperature should be decreased to 225 degrees Fahrenheit (107 degrees Celsius) for the final stage.
How long does the second stage of roasting take?
The pork continues to roast at 225 degrees Fahrenheit for an additional 2 hours until tender.
What should be done with the pork after roasting is complete?
Remove the pork from the Dutch oven and let it rest covered with foil.
How are the vegetables removed from the cooking liquid?
Use a slotted spoon to transfer the vegetables to a serving dish and keep them warm.
How is the creamy gravy prepared?
Bring the reserved cooking liquid to a simmer and then whisk in a mixture of cornstarch and heavy cream.
What are the specific measurements for the gravy thickener?
Whisk together 1 tablespoon of cornstarch and 1/2 cup of heavy cream.
How long does it take for the gravy to thicken?
The gravy should thicken fairly quickly once the cornstarch-cream mixture is added to the simmering liquid.
What if the gravy is not thick enough?
You can add a little more cornstarch mixed with water or cream until it reaches your preferred consistency.
Does the gravy consistency change as it cools?
Yes, keep in mind that the gravy will continue to thicken further as it cools.
How is the final dish served?
Slice the rested pork tenderloin and serve it with the creamy gravy poured over the top or on the side.
Is the Dutch oven covered during the oven roasting?
Yes, cover the Dutch oven before transferring it to the oven for the roasting process.
What kind of mushrooms are used in the medley?
The recipe specifies using 1 cup of sliced button mushrooms.
What is the total time the pork spends in the oven?
The total roasting time is 3 hours (1 hour at the first temperature and 2 hours at the second).