I’ve been making slow roasted pork tenderloin for years, and it’s still one of my family’s favorite meals. The dish originated in Europe, where pork was slow-cooked over an open flame to make it tender and flavorful.
The slow roasting technique brings out the natural juices of the meat, making it incredibly moist and delicious. I love serving this recipe for special occasions, like holidays or birthdays, because it’s always a hit with my family and friends.
My kids especially love the tenderloin, and they often ask for seconds (or even thirds!) As for me, I appreciate how easy it is to make and how healthy it is – no added sugars or preservatives required.
This recipe is a staple in our household, and I’m sure it will become one of yours too once you try it out.
Slow Roasted Pork Tenderloin
4.8 from 1039 votes
This slow roasted pork tenderloin is seasoned with a simple herb rub and cooked low and slow until tender and juicy. The result is a flavorful main dish that pairs well with roasted vegetables or a fresh salad.
2Pat the pork tenderloin dry with paper towels, then rub it all over with olive oil.
3In a small bowl, mix together salt, pepper, rosemary, thyme, and minced garlic, then press this mixture evenly onto the surface of the pork.
4Heat an oven-safe skillet over medium-high heat and sear the pork tenderloin for 2 to 3 minutes per side until a deep golden brown crust forms.
5Transfer the skillet to the preheated oven and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 145°F when checked with a meat thermometer.
6Remove the skillet from the oven and transfer the pork to a cutting board.
7Tent loosely with foil and let it rest for 10 minutes, which allows the juices to redistribute and the temperature to rise slightly to 150°F.
8While the pork rests, place the skillet over medium heat and add chicken broth, scraping up any browned bits from the bottom.
9Stir in butter and Dijon mustard, then simmer for 2 to 3 minutes until the sauce thickens slightly.
10Slice the pork into 1/2-inch thick medallions and serve drizzled with the pan sauce.
For best results, let the pork tenderloin sit at room temperature for 20 minutes before cooking. If you prefer a more well-done roast, cook to an internal temperature of 150°F. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Watch Video Of How Slow Roasted Pork Tenderloin Works
This slow roasted pork tenderloin recipe has become a staple in our household, and I’m sure it will be in yours too once you try it out!
It’s perfect for any occasion – whether you’re hosting a holiday feast or just want a quick and easy meal after work.
And don’t worry about leftovers – this dish reheats beautifully and can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
❓ Frequently Asked Questions About Slow Roasted Pork Tenderloin
Q: What is the perfect internal temperature for slow roasted pork tenderloin?
A: The ideal internal temperature for slow roasted pork tenderloin is 145°F (63°C). Use a meat thermometer to ensure that your pork reaches this safe minimum internal temperature to avoid foodborne illness.
Q: Can I use any type of vinegar in this recipe?
A: Yes, you can use any type of vinegar you prefer – apple cider vinegar, balsamic vinegar, or even white wine vinegar work well in this recipe. Just keep in mind that different vinegars will give your dish slightly different flavor profiles.
Q: How do I prevent the pork tenderloin from drying out during the slow-roasting process?
A: To prevent drying out, make sure to cover the pork with foil during cooking and check on it periodically to ensure that it’s not overcooking. You can also use a water bath or a pan with some liquid (like stock or wine) to keep the meat moist.
Q: Can I cook this recipe in a slow cooker?
A: Yes, you can cook this recipe in a slow cooker! Simply brown the pork as instructed, then transfer it to the slow cooker with your chosen seasonings and liquids. Cook on low for 6-8 hours or high for 3-4 hours.
Q: Is this recipe suitable for vegetarians?
A: No, this recipe contains pork tenderloin and is not suitable for vegetarians. However, you can easily substitute with portobello mushrooms or eggplant if you’re looking for a vegetarian alternative.
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