Super Tender Braised Pork Tenderloin
Ingredients
- 4 lb pork tenderloin roast
- 2.5 tablespoons spicy brown mustard
- 6 tablespoons light brown sugar
- 2 cups water
- 4 teaspoons balsamic vinegar
- 4 smashed whole garlic cloves
- Kosher salt and pepper to taste
- Cilantro for garnish (optional)
Instructions
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Preheat oven to 350 degrees F.
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In a large dutch oven, braiser, or heavy-bottomed pot, place your pork loin and sprinkle it all over with salt and pepper, then brush on spicy brown mustard and sprinkle on brown sugar.
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Add water, balsamic vinegar, and garlic cloves to the bottom of the pot.
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Place in oven at let bake for 2.5-3 hours or until it has an internal temperature of at least 165 degrees F, and the meat can be easily shredded with a fork.
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Shred with two forks, garnish, and serve with cooking juices on the side.
Recipe Notes
You can start this from frozen pork without defrosting, but you may need to add extra cook time. If starting from frozen, wait at least an hour into the cooking time before adding the salt, pepper, mustard, and brown sugar so that it doesn't all just come off as the outside defrosts.
The cooking juices are slightly sweet and very flavorful for serving, but if you prefer, you can discard the juices after shredding and removing the meat (leaving behind any remaining garlic and small bits of meat) and make gravy instead. To do this, you will need 2 tablespoons butter, 2 tablespoons gluten free flour blend without xanthin gum (I like Bob's Red Mill All Purpose Gluten Free Flour), and 2.5 cups of chicken broth. Using the same pot, melt butter over medium heat and whisk in flour and allow it to bubble, then slowly pour in chicken broth, whisking as you go until the gravy reaches your desired consistency. Taste and add salt, pepper, and garlic powder to taste.