How to Braise Pork Tenderloin
Pork tenderloin is a versatile food--you can eat it by itself or with simple sides such as sauerkraut or mashed potatoes, include it in a stew or even use it in sandwiches or pot pies. One simple way to prepare tender and juicy pork tenderloin is to braise it. This cooking method provides the slow, extended heat that pork tenderloin needs to be as tender as possible while allowing you to incorporate other flavors into the meat.
Things You'll Need
- Pork tenderloin
- Salt and pepper
- Oven-proof skillet
- 2 tbsp. olive oil
- Flavorings such as vegetables, barbeque sauce or herbs and spices.
- 2 cups wine
- Aluminum foil
Instructions
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Preheat your oven to 400 degrees Fahrenheit.
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Season your pork tenderloin with salt and pepper as well as any other spices you may be using. Sprinkle all sides of the meat with the spices, then rub gently to ensure that the spices stick to the pork.
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Place your skillet on the stove, add the olive oil and turn on the heat. When the skillet is hot, put in the tenderloin and allow it to brown--about 2 minutes. Turn the tenderloin so that another side is in contact with the hot skillet and allow this side to brown. Repeat until the entire surface of the tenderloin is browned.
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Remove the pork tenderloin from the skillet, then pour in the wine and add any additional flavorings. This is limited only by your imagination; add chopped carrots, potatoes and celery for a traditional stew flavor, barbeque sauce for a dish that celebrates the summer, fruits for a bright contrast to the meat or your favorite herbs and spices for a creation all your own.
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Simmer the ingredients in the skillet until they are tender. The time for this will vary based on what you have included in the skillet.
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Put the tenderloin back in your skillet, then place the skillet into the preheated oven and bake until the center of the pork reaches at least 150 degrees Fahrenheit. The time this takes will vary based on the size and thickness of your pork tenderloin. For the best results, baste the tenderloin often with the juices in the skillet during the cooking process.
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