Classic Oven-Roasted Pork Tenderloin

The Classic Oven-Roasted Pork Tenderloin enveloped in a bed of aromatic vegetables is more than just a meal; it’s a journey through a tradition of simplicity and flavor. This dish, with its succulent pork tenderloin seared to golden perfection and then bathed in a rich broth, captures the essence of comfort food while delivering a gourmet dining experience. Perfect for a family dinner or a special occasion, it combines the robust flavors of meat with the subtle sweetness of carrots and onions, all enhanced by a hint of bay leaf.

Each slice of this perfectly roasted pork tenderloin offers a tender, melt-in-your-mouth texture that is both satisfying and elegantly simple. The vegetables, sautéed and then roasted with the meat, absorb the savory juices and become a medley of flavors that beautifully complement the main course. This dish not only satisfies your hunger but also brings a touch of refined rustic charm to your dining table, making it a favorite for those who appreciate a hearty yet sophisticated meal.

Full Recipe:


  • 1 pork tenderloin (700 g)
  • 3 onions, sliced
  • 3 garlic cloves, minced
  • 1 carrot, sliced
  • 100 ml of white wine or broth
  • 250 ml of broth
  • 1 bay leaf
  • 2 tablespoons of extra virgin olive oil
  • Salt and pepper to taste



  • Prepare the Ingredients: Preheat your oven to 175°C (350°F). Season the pork tenderloin with salt and pepper on all sides.
  • Brown the Tenderloin: In a large oven-safe skillet or frying pan, heat the extra virgin olive oil over medium-high heat. Once hot, add the pork tenderloin and sear it until all sides are golden brown, about 2-3 minutes per side.
  • Sauté the Vegetables: Remove the pork from the skillet and set aside. In the same skillet, add the sliced onions, garlic, and carrot. Sauté the vegetables until they start to soften and take on a bit of color, about 5-7 minutes.
  • Deglaze and Simmer: Pour in the white wine or broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Allow the liquid to reduce by half, then add the remaining broth along with the bay leaf. Bring to a simmer.
  • Roast the Pork: Return the pork tenderloin to the skillet. Spoon some of the vegetables and broth over the pork. Transfer the skillet to the preheated oven and roast for about 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
  • Rest and Serve: Remove the pork from the oven and let it rest for a few minutes before slicing. Serve the slices with the sautéed vegetables and sauce spooned over the top.

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes | Kcal: 410 kcal | Servings: 4 servings

Leave a Comment