Slow-Cooked Pork Tenderloin

Ingredients and Weight:

• Pork tenderloin: 4 pounds (2 kilograms)
• Olive oil: 1/2 cup (120 milliliters)
• Salt: 1 tablespoon (30 grams)
• Black pepper: 1 teaspoon (5 grams)
• Onion, chopped: 1 large
• Garlic cloves, minced: 4
• Carrots, chopped: 2
• Celery stalks, chopped: 2
• Beef broth: 2 cups (480 milliliters)
• Bay leaves: 2
• Thyme sprigs: 4
• Rosemary sprigs: 4

Preparation Time:

• 30 minutes

Cooking Time:

• 6-8 hours on low or 4-6 hours on high

Difficulty Level:

• 2 (simple)

Preparation Method Steps:

1. Preheat the oven to 325°F (163°C).
2. Trim any excess fat from the pork tenderloin.
3. In a large bowl, combine the tenderloin, olive oil, salt, and black pepper. Toss to coat.
4. Heat a large skillet over medium heat. Sear the tenderloin on all sides until browned.
5. In a Dutch oven or large roasting pan, layer the onions, garlic, carrots, and celery.
6. Place the tenderloin on top of the vegetables.
7. Pour the beef broth over the tenderloin.
8. Add the bay leaves, thyme, and rosemary.
9. Cover and cook in the preheated oven for 6-8 hours on low or 4-6 hours on high.
10. Once cooked, remove the tenderloin from the pot and let it rest for 10 minutes before slicing.

Nutritional Information:

• Calories: 320 per serving (120-gram serving)
• Protein: 35 grams
• Fat: 18 grams
• Carbohydrates: 15 grams

Dish Characteristics:

• Tender and juicy pork tenderloin
• Savory and flavorful sauce
• Rustic and comforting presentation

User Comments:

• "This dish was incredible! The pork was fall-off-the-bone tender, and the sauce was rich and flavorful." - Sarah
• "I've made this recipe several times, and it's always a hit. It's so easy to make and tastes amazing." - Mary
• "The perfect comfort food on a cold night. The pork was melt-in-your-mouth delicious, and the sauce is perfect for mopping up with bread." - John

Special Precautions and Tips:

• Use a meat thermometer to ensure the pork reaches an internal temperature of 145°F (63°C) before removing it from the oven.
• If the tenderloin starts to dry out during cooking, add more beef broth.
• If desired, thicken the sauce before serving by removing the pork from the pot and making a roux with flour and butter. Whisk in the sauce from the pot and cook until thickened.