braised pork tenderloin


The tenderloin equivalent of Pork Stew with Carrots & Potatoes. Instead of cutting the meat in small pieces, I left the tenderloin whole. This was a large pork loin in an 8-qt. pot. There is nothing unusual about this recipe.

Pork sauce doesn't usually get as dark as beef sauce, unless you add other things. Take also notice that the color of the meat gets lighter as cooking progresses.


This is what you need for 4 servings:

  • 1.5 lbs. pork loin.
    you can buy them pre-soaked in spice rub
  • olive oil
  • S&P, seasoning
  • 1 lb. carrots, peeled, cut to 2"
  • 1 lb. potatoes, peeled, quartered
Pic1: pork loin, carrots, potatoes


Pic2: brown, braise
Pic3: add potatoes
Pic4: add carrots