You can’t beat a great old fashioned pot roast for dinner. And this Simmered Pork Tenderloin Pot Roast is no exception. A tender pork roast cooked in garlic, wine, bay leaves and slow cooked sauteed onions. Your perfect family comfort food for any day of the week.

Okay friends, if you’re looking for the perfect fall comfort food, here it is today! This Simmered Pork Sirloin Pot Roast needs to go on you dinner table soon.

We served this pork with Mushroom Sauce and Potato and Leek Cakes.  A wonderful combination of flavours.  A dinner that could easily be served to guests or a weekend dinner when you have a little more time. 

What is a Pot Roast

Traditionally is Pot Roast uses beef and can be either slow cooked on the stove top or in the oven. I’ve taken my own spin on a classic and made this one using a pork tenderloin roast and cooked it in just 30 minutes on the stove top.

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Here’s Everything We Need to Make the Simmered Pork Tenderloin Pot Roast

• 11/2 lbs pork tenderloin
• 1/2 onion, roughly chopped
• 3-4 cloves Garlic crushed
• 2 Tablespoons olive oil
• 1 Cup white wine
• 2-3 Bay leaves
• Salt and pepper
• Small bunch of fresh chopped parsley

REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.

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How To Make The Pork Tenderloin Roast

• Season the pork – rub the garlic all over the pork and season with salt and pepper. Set aside.
• Dice & cook the onions – Set a large skillet over medium heat and add the olive oil and onions. Cook for about 5 minutes or until soft and golden in colour.

COOKING TIP, Meats are at their best if taken out of the fridge at least 30 minutes before cooking. Bringing the pork to room temperature allows for more even cooking and a juicer roast.

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• Add pork tenderloin to the pan – Increase the heat to high and push the onions to the side of the pan. Add the pork tenderloin and sear over high heat for about 1 minute per side.
• Pour in wine & bay leaves – Pour in the wine and add the bay leaves and bring to a simmer. Reduce heat to low, cover and leave to cook for a further 20 – 25 minutes or until the pork is cooked all the way through.

COOKING TIP – Searing meat over high heat helps seal in the juices while cooking. This is often know as browning the meat.

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Cut & Serve The Simmered Pork Tenderloin Roast

• Let the pork rest – for best results, allow the pork to rest for about 10 minutes off the heat before cutting. This will allow the juices to stay inside the meat for a juicier roast.
• Slice and serve – you can cut the pork as thick or thin as you prefer. I like to cut it into about 1-inch slices. Then I pour the pan juices all over the pork. Serve with your favourtie side dishes.

Difference Between Pork Sirloin and Pork Tenderloin

• Pork loin is wide and thick, with a sizable fat cap running along the top
• Pork tenderloin, on the other hand, is narrow and thin, with little to no visible fat.

Are There Any Substitutions I can Make To This Pork Tenderloin Roast

• Pork tenderloin – You can use a sirloin roast in this case if you prefer. I’ve used that cut and it works just as well. Keep in mind if it’s larger than the one I used in this recipe, you will have to adjust the cooking time.
• Onions – Diced onions were used for this recipe, but leeks will work as well.
• White wine – As much as I love the flavour white wine gives to dishes, I understand many people don’t use wine is cooking. Chicken stock can easily be substituted in place of the wine.

What Are Some Great Side Dishes To Serve With This Pork Tenderloin Roast

• Potatoes – Goes great with the Potato & Leek Cakes, the Potato & Spinach Gratin or the Fluffy Mashed Potatoes.
• Vegetables – Sherry Sauteed Asparagus & Carrots, Sheet Pan Vegetables or the Parmesan Topped Green Beans would all be great options.

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Thanks For Stopping by & Hope To See You Soon!