Pork Tenderloin, Skillet Braised

Braised Pork Tenderloin

Pork tenderloin is best if still slightly pink in the middle. A slow simmer for 20 minutes was all that was needed for this one.


  • 1 pork tenderloin, 14oz (420gr)
  • 4 small shallots, peeled, cut in half the long way
  • 2 cloves garlic, minced
  • 1/3 cup dry-cured Greek olives, pitted, cut in half
  • 1 bay leaf
  • 1 cup (8oz, 240ml) red wine
  • 1 tbs tomato paste
  • 1 tbs olive oil


  • Heat oil in large skillet. Add shallots and sauté 5 minutes.
  • Add pork and brown, turning once.
  • Add garlic and sauté briefly.
  • Add wine, tomato paste and bay leaf.
  • Bring to a boil, cover, reduce heat and simmer for 20 minutes, turnin pork once.
  • Add olives and simmer 5 minutes longer.
  • To serve:
  • Remove pork and cut into thick slices.
  • Spoon sauce on top.


If you prefer a thicker sauce stir in 1 tbs cornstarch dissolved in 2 tbs water to finish

Keywords: pork tenderloin, braised pork, red wine

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