Pan roasted pork tenderloin is a delicious and easy roasted pork dinner. Served with a simple leek and white wine reduction, the pork is packed with flavor!

Not everything that tastes good looks good on a plate, let alone in a picture.  I made 3 dinners last week that were SO tasty, but I could not for the life of me make them look appetizing.  Get a good picture of it? Forget about it….

First in my ‘un-pretty’ line up is my pan roasted pork tenderloin with caramelized leeks and a white wine reduction.  This recipe sounds like a mouthful and it was….of AWESOME-NESS!

This is one of those super simple meals that you can serve to company and trick them into thinking that you spent hours slaving over the stove.  Packed full of flavor, this roasted pork with leek reduction is so savory. My kids told me the caramelized leeks look like green slime.  Wow, nice.

Anyway, the pan roasted pork tenderloin is tender and juicy. Serve it with a side of caramelized onion mashed potatoes and roasted Brussels sprouts or green beans.

What you will need to make this delicious roasted pork tenderloin dinner:
4 large leeks (about 2 1/2 pounds) washed well and sliced thin
1/2 C water
2 TB butter
coarse salt/fresh pepper
2 pound pork tenderloin, trimmed of fat
1/2 C dry white wine or a dash more if you need it

Heat the sliced leek in a large dutch oven with the water, 1 TB of butter, salt and pepper over medium heat for 10 minutes or until the leeks have wilted. Pour into a bowl.

In same pot, add the other 1 TB of butter, and over medium-high heat brown pork on all sides.  Add a bit of salt and pepper, as needed.

Now add the wine to deglaze the pan, scraping up any bits that stick here and there.

Return the leeks to the pan, cover, reduce heat and simmer for 2 hours or until the pork is tender and cooked through.

Remove the pork from the pan and bring up the heat to reduce the sauce a bit.  Add a bit more wine if you want a thinner consistency, but that is up to you.

Pour leeks onto a serving dish and add the sliced pork.

I hope you enjoy this pork dinner recipe!

Heather Tallman

Total Servings 6 servings

Pan Roasted Pork Tenderloin

15 minPrep (inc. refrigeration & rest time)

2 hr, 15 Cook Time

2 hr, 30 Total Time

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Ingredients

• 4 large leeks (about 2 1/2 pounds) washed well and sliced thin
• 1/2 C water
• 2 TB butter
• coarse salt/fresh pepper
• 2 pound pork tenderloin, trimmed of fat
• 1/2 C dry white wine

Instructions

1. Heat the sliced leek in a large dutch oven with the water, 1 TB of butter, salt and pepper over medium heat for 10 minutes or until the leeks have wilted. Pour into a bowl.
2. In same pot, add the other 1 TB of butter, and over medium-high heat brown pork on all sides. Add a bit of salt and pepper, as needed.
3. Now add the wine to deglaze the pan, scraping up any bits that stick here and there.
4. Return the leeks to the pan, cover, reduce heat and simmer for 2 hours or until the pork is tender and cooked through.
5. Remove the pork from the pan and bring up the heat to reduce the sauce a bit. Add a bit more wine if you want a thinner consistency, but that is up to you.
6. Pour leeks onto a serving dish and add the sliced pork.

Cuisine: Main Dish | Recipe Type: Pork

7.6.6

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More Pork Recipes to Try:

Spicy Dr. Pepper Pulled Pork Tacos

Apple Cider Braised Pork Chops

Slow Cooker Boneless Pork with Brown Sugar Balsamic Glaze