Slow Braised Pork Tenderloin with Roasted Garlic Aioli

5 from 1 reviews



  • 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
  • 68 cloves garlic
  • 1 cup extra light tasting olive oil
  • 1 egg
  • 1/2 lemon
  • 1/2 teaspoon salt
  • Chives for garnish


  1. Preheat your oven to 400 degrees
  2. Heat a dutch oven or large pot over medium high heat
  3. Season your pork with the salt and pepper, and rub the Dijon mustard evenly over the pork with your hands
  4. Brown the pork for about 3 minutes per side in your heated pot
  5. Add in the chicken stock, onion, garlic, Dijon, and Worcestershire sauce
  6. Stir the liquid around a little to distribute the mustard
  7. Bring the braising liquid to a boil, and reduce to a simmer
  8. Simmer for 4 hours
  9. Meanwhile, when your oven is preheated, roast your garlic
  10. Separate a head of garlic and place about 6-8 cloves (with their papers still on) onto a sheet of foil
  11. Drizzle on a little olive oil, and season with salt and pepper
  12. Fold the foil around the garlic cloves so it’s like a little pouch
  13. Roast the garlic for 25 minutes
  14. Remove the garlic from the oven and let cool
  15. When it is cooled, squeeze the garlic out of the cloves and set aside
  16. For the aioli, add all the ingredients except for the egg into a wide mouth mason jar
  17. Drop the egg in and let it sink to the bottom
  18. 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
  19. Continue blending until you have reached your desired consistency
  20. When your pork is done cooking, remove the entire tenderloin to a cutting board
  21. Using an immersion blender, puree the braising liquid so it is a uniform sauce
  22. Shred the pork using a fork and add back into the sauce
  23. To assemble, portion out the pork and top with a drizzle of aioli and chopped chives
  24. We served ours over rice