Slow Braised Pork Tenderloin with Roasted Garlic Aioli
- Author: Annie Chesson
- 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