Remember a few weeks ago when I posted this recipe and rambled on and on about how amazing the slow roasted pork was? Then I mentioned how I was going on a mission to slow roast a million different types of meat and see what happens.
So that brought me to this delicious slow braised pork! I know pork tenderloin is much leaner than the pork shoulder I used in the other recipe, so I decided braising would probably be a better idea here.
The pork is absolutely delicious, but to my surprise, the best part of this recipe by far is the sauce. The sauce – it’s just…so…mouthwatering-ly…good.
So why is the sauce so amazing? It actually came about pretty randomly. The sauce originally wasn’t even supposed to be a “sauce”…just a braising liquid that was discarded at the end.
That lasted for 2 minutes until I decided to taste the braising liquid and realized how awesome it was. And then we puree it with an immersion blender so the soft onions and garlic blend together with the chicken stock, mustard, and Worcestershire to create a sauce that is packed with flavor.
The sauce keeps the meat nice and moist and soaks into the rice underneath to give everything SO much flavor.
Top it all off with some roasted garlic aioli along with some chives and, man, do you have one delicious, easy meal.
And delicious, easy meals are necessary for us right now as we are in the process of moving out of our apartment!
One thing on our checklist is cleaning out the fridge and freezer, and by cleaning I mean eating all the food in it so we don’t have to throw a bunch of stuff away.
We literally didn’t buy one ingredient for this recipe…the pork was in our freezer, just begging to be braised all day while I did 300 loads of laundry, and the braising liquid/sauce was made from stuff we had in our fridge already.
Okay, I just remembered we had to buy chives…but that is it! One ingredient. That’s pretty awesome.
Let me just say that the cleaning-of-the-fridge aspect of moving is way better than the packing and cleaning aspect. I’m still dragging my feet on that part. At least I am being efficient at one thing though!
And my efficiency lead to this delicious, flavor packed dish.
Aside from the sauce I just talked about for 30 minutes, the roasted garlic aioli brings another note of flavor that really rounds everything out perfectly and makes it a leeeeetle creamy :).
I homemade the aoili using my friend Natalie over at Tastes Lovely’s mayonnaise recipe. If you’ve never made your own mayonnaise before, you guys HAVE to try her recipe. It literally takes less than 5 minutes and you probably already have the ingredients in your pantry. And it tastes so. much. better. than store bought. There is really no comparison.
All I did was throw several cloves of roasted garlic into the mix with her recipe, and bam – roasted garlic aioli.
This was taste test team approved too – big time. Seth loved it and Boone enjoyed the little piece of pork I gave him, too.
There is a reason the term “puppy dog eyes” exists, people…that dog has the look down, I’m tellin’ you.
I probably would have given him my whole plate in another 10 seconds.Print
Slow Braised Pork Tenderloin with Roasted Garlic Aioli
- Prep Time: 15 mins
- Cook Time: 4 hours 10 mins
- Total Time: 4 hours 25 mins
- Yield: 3 servings 1x
- For the pork:
- 1 pork tenderloin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Dijon mustard
- For the sauce:
- 3 cups chicken stock
- 1 onion, cut in large chunks
- 2 cloves of garlic, peeled and smashed
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- For the roasted garlic aioli (from TastesLovely.com)
- 6–8 cloves garlic
- 1 cup extra light tasting olive oil
- 1 egg
- 1/2 lemon
- 1/2 teaspoon salt
- Chives for garnish
- Preheat your oven to 400 degrees
- Heat a dutch oven or large pot over medium high heat
- Season your pork with the salt and pepper, and rub the Dijon mustard evenly over the pork with your hands
- Brown the pork for about 3 minutes per side in your heated pot
- Add in the chicken stock, onion, garlic, Dijon, and Worcestershire sauce
- Stir the liquid around a little to distribute the mustard
- Bring the braising liquid to a boil, and reduce to a simmer
- Simmer for 4 hours
- Meanwhile, when your oven is preheated, roast your garlic
- Separate a head of garlic and place about 6-8 cloves (with their papers still on) onto a sheet of foil
- Drizzle on a little olive oil, and season with salt and pepper
- Fold the foil around the garlic cloves so it’s like a little pouch
- Roast the garlic for 25 minutes
- Remove the garlic from the oven and let cool
- When it is cooled, squeeze the garlic out of the cloves and set aside
- For the aioli, add all the ingredients except for the egg into a wide mouth mason jar
- Drop the egg in and let it sink to the bottom
- Using an immersion blender, start at the bottom and turn it on. Wait until the mixture turns white and then slowly lift the immersion blender up to the top
- Continue blending until you have reached your desired consistency
- When your pork is done cooking, remove the entire tenderloin to a cutting board
- Using an immersion blender, puree the braising liquid so it is a uniform sauce
- Shred the pork using a fork and add back into the sauce
- To assemble, portion out the pork and top with a drizzle of aioli and chopped chives
- We served ours over rice
Aioli recipe adapted from Tastes Lovely’s Easiest 3 Minute Homemade Mayonnaise.
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!