Braised Pork Tenderloin with Wild Leeks & Sun-Dried Tomatoes
This Braised Pork Tenderloin with With Wild Leeks & Sun-Dried Tomatoes is the kind of dish that invites you to slow down and cook with intention. The pork is first seared to develop a deep golden crust, then gently simmered with wild leeks, garlic, and sun-dried tomatoes until tender and infused with flavor. As the braising liquid reduces, it transforms into a light, savory sauce—slightly tangy from the tomatoes, subtly sweet from the leeks, and rounded out with herbs and a touch of Dijon.
It’s a recipe that feels both rustic and refined, equally suited to a quiet weeknight dinner or a simple gathering. Serve it over something that can catch the sauce—creamy polenta, mashed potatoes, or even a slice of warm bread—and let the flavors speak for themselves.
Braised Pork Tenderloin with Wild Leeks & Sun-Dried Tomatoes
Ingredients
- 1–1½ lb pork tenderloin
- 2 tbsp olive oil
- 1 large handful bunch wild leeks (ramps), cleaned well, (bulbs sliced, greens roughly chopped)
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes (oil-packed or rehydrated), sliced
- ½ cup dry white wine (or extra broth)
- 1 cup chicken or vegetable broth
- ½ tsp fresh thyme (or 1/4 tsp dried)
- ½ tsp fresh rosemary, finely chopped (or 1/4 tsp dried)
- 1 tbsp Dijon mustard
- Salt and freshly ground black pepper
- Optional: squeeze of lemon juice or splash of vinegar at the end
Instructions
- Pat the pork dry and season generously with salt and pepper.
- Heat olive oil in a heavy pan or Dutch oven over medium-high heat. Sear the pork on all sides until golden brown, about 6–8 minutes total. Remove and set aside.
- Lower the heat to medium. Add the sliced leek bulbs and cook for 2–3 minutes until softened.
- Stir in the garlic and sun-dried tomatoes. Cook another minute, just until fragrant.
- Add the white wine (or extra broth) and scrape up any browned bits from the bottom of the pan.
- Let it simmer for 2–3 minutes to reduce slightly.
- Add the broth, thyme, rosemary, and Dijon mustard. Stir to combine.
- Return the pork to the pan, nestling it into the liquid. Spoon some of the liquid over the top.
- Cover and reduce heat to low. Simmer gently for 18–25 minutes, or until the pork reaches an internal temperature of about 140–145°F.
- Remove the pork and let it rest for 5–10 minutes.
- Meanwhile, add the chopped leek greens to the pan and let them wilt into the sauce.
- Taste and adjust seasoning. A small squeeze of lemon juice or splash of vinegar can brighten everything at the end.
- Slice the pork into medallions and return to the pan, or plate and spoon the braising liquid over the top.
Notes
- Wild leeks (ramps) can carry a bit of grit—take your time cleaning them well.
- If you don’t have ramps, a mix of leeks and scallions works beautifully.
- Pork tenderloin cooks quickly—keep the heat gentle to avoid drying it out.