Prepare the Ingredients: Peel and finely chop the onions and garlic cloves.

Peel and dice the carrot into small pieces.

Season the pork tenderloin with salt and pepper on all sides.

Sear the Pork: Heat 2 tablespoons of extra virgin olive oil in a large skillet or pot over medium-high heat.

Add the pork tenderloin and sear on all sides until it develops a golden-brown crust, about 2-3 minutes per side. This step locks in the juices and adds flavor.

Remove the pork from the skillet and set it aside.

Cook the Vegetables: In the same skillet, add the chopped onions, garlic, and carrot.

Sauté for 5-7 minutes, stirring occasionally, until the onions become translucent and slightly caramelized.

Deglaze with Wine or Broth: Pour 100 ml of white wine (or broth) into the skillet to deglaze, scraping the bottom to release any flavorful bits stuck to the pan.

Let it simmer for 2-3 minutes until the liquid is reduced by half.

Simmer the Sauce: Add 250 ml of broth and the bay leaf to the skillet.

Return the pork tenderloin to the skillet, nestling it among the vegetables.

Cover and let the dish simmer over low heat for 25-30 minutes, or until the pork is cooked through and tender. The internal temperature should reach 63°C (145°F) for medium-rare or 70°C (160°F) for well-done.

Finish the Sauce: Once the pork is cooked, remove it from the skillet and let it rest for 5 minutes.

Increase the heat to medium-high and simmer the sauce for another 5 minutes or until it slightly thickens.

Serve: Slice the pork tenderloin and arrange it on a serving plate.

Pour the sauce and vegetables over the sliced pork.

Serve hot, accompanied by rice, mashed potatoes, or crusty bread to soak up the delicious sauce.