Roy d'Espagne Braised Pork Tenderloin with Biodynamic Wine Sauce

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A refined Brussels brasserie classic featuring tender pork slow-braised in a rich biodynamic wine sauce with root vegetables, honoring the historic Roy d'Espagne brasserie's authentic tradition. This Belgian beef recipe, ready in about 80 minutes, pairs pork tenderloin, biodynamic Pinot Noir, and carrots for a weeknight-friendly dinner. Each serving lands at about 510 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds pork tenderloin
• 1 cup biodynamic Pinot Noir
• 3 medium carrots, peeled and sliced 1/2-inch thick
• 3 medium parsnips, peeled and sliced 1/2-inch thick
• 4 shallots, quartered
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 3 sprigs fresh thyme
• 1 tsp coarse sea salt
• 1/2 tsp freshly ground black pepper

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Instructions

1. Step 1: Pat pork tenderloin dry with paper towels. Season generously with 1 tsp coarse sea salt and 1/2 tsp black pepper on all sides.
2. Step 2: In a large ovenproof Dutch oven, melt 2 tbsp butter over medium-high heat. Sear pork tenderloin on all sides for 3-4 minutes until deeply browned, then transfer to a plate.
3. Step 3: Add carrots, parsnips, and quartered shallots to the pot. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
4. Step 4: Return pork to the pot. Add 1 cup biodynamic Pinot Noir and 3 sprigs fresh thyme. Bring to a simmer, scraping up browned bits from the bottom.
5. Step 5: Cover with a lid and transfer to a preheated 350°F (175°C) oven. Braise for 45-50 minutes until pork reaches 145°F (63°C) internally.
6. Step 6: Remove pork and vegetables from pot. Strain pan juices into a bowl, discarding solids. Skim excess fat from the surface.
7. Step 7: Return strained juices to the pot over medium heat. Whisk in 2 tbsp all-purpose flour to thicken, cooking for 2 minutes until smooth and glossy. Simmer for 5 minutes until sauce coats the back of a spoon.
8. Step 8: Slice pork tenderloin and arrange with vegetables. Drizzle with the warm wine sauce and serve immediately.