Simply Deliteful: Braised Pork Tenderloin Roast

Braised Pork Tenderloin Roast

  • 1 (2 pound) pork tenderloin roast
  • Salt and pepper
  • 2 teaspoons olive il
  • 1/4 cup hoisin sauce
  • 1 bunch green onions, white and light green parts, sliced
  • 3/4 cup white wine (may use broth)
  • 3/4 cup water
  • 2 teaspoons packed brown sugar
  • 1 teaspoon brown mustard
  • 1 teaspoon balsamic vinegar
  • Green onions, sliced, for garnish 


  • Season pork with salt and pepper on all sides. 
  • Spray a medium sized ovenproof pan with cooking spray and add olive oil. 
  • Over high heat, sear meat on all sides (about 4 minutes per side) until well-browned. 
  • Remove pot from heat and place tenderloin on cutting board. 
  • Using hands or a brush, cover it completely with 1/4 cup hoisin sauce and place back in pot, scraping as much sauce as possible from hands or brush onto meat. 
  • Sprinkle with green onions, cover and bake in 300 degree pre-heated oven for 2 1/2 hours or until port is very tender. 
  • Take out of oven and remove roast to cutting board with a tent of foil to cover. 
  • Strain pan juices and discard solids. 
  • Return juices to pot and add wine or broth, water, brown sugar, mustard and vinegar to pot. 
  • Bring to a boil and allow mixture to reduce by half (approximately 3-5 minutes.) 
  • Adjust seasonings if necessary and remove from heat.

To Serve:

  • Slice tenderloin in half-inch slices and arrange on serving platter. 
  • Sprinkle with a few sliced green onions. 
  • Pour half of sauce over meat slices and pass remaining sauce
  • Serve with mashed potatoes, Creamy Polenta or baked potatoes.


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