Dutch Oven Pork Tenderloin
Dutch oven pork tenderloin is a fantastic recipe for turning out juicy meat that’s tender and delicious! Toss in some potatoes and carrots and this is one of my favorite meals for Sunday Supper.
You’re going to want to add this recipe to your meal plan!
Pork tenderloin is incredibly versatile and one of my most favorite things to cook. Whether it’s oven roasted pork tenderloin, grilled pork tenderloin, or cooked some other way, pork tenderloin is my go-to protein.
My husband bought me a 6-quart Dutch Oven many years ago and I use it a lot for soups and stews, but it’s fantastic for roasting and braising meat.
Cleanup is a breeze with my Dutch oven, which means less time washing dishes {I hate dishes!} and more time enjoying your meal!
Ingredients
This is meant to be a brief overview of this Dutch oven pork tenderloin recipe. For complete step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- Pork Tenderloin: Be sure you’re using the right cut of meat. This recipe is for the long, skinny cut of pork, not the large pork loin, which takes much longer to cook.
- Olive Oil: Any neutral olive oil with a high smoke point will work for this recipe.
- Garlic: While I highly recommend fresh garlic, you can substitute two teaspoons of garlic powder.
- Dijon Mustard: This adds lots of flavor to the pork tenderloin.
- Chicken Stock: Either chicken broth or stock will work. You can also use beef broth or vegetable stock.
- and white wine (the wine is optional)
- Seasonings: Kosher salt, black pepper, onion powder, dried rosemary, and thyme. Instead of the individual seasonings, substitute this pork seasoning rub.
Out of something you need? Check out our free ingredient substitutions printable!
Make Ahead
While it’s best to cook and serve pork the same day, you can marinate it for up to 24 hours before cooking.
One-Pan Pork Tenderloin and Vegetables
For a one-pot meal, add root vegetables like 1-2 lbs of potatoes or sweet potatoes and 6-8 carrots or parsnips to the Dutch oven before placing it into the oven.
Cut the vegetables so they are similar in size, which will help them cook to the same tenderness.
You may want to add a little extra seasoning to the vegetables to make sure the dish has good flavor.
Ang’s Tips
- While you do not have to sear pork tenderloin before baking, you will create more flavor if you do. Carmelizing the exterior of the meat can also be done after it’s cooked, this is called a reverse sear.
- Use a meat thermometer to check the internal temperature of the pork. This is my favorite Bluetooth meat thermometer. The USDA recommends cooking pork chops, pork loin, and pork tenderloin until the internal temperature reaches 145°F.
- Allow the meat to rest for 10-15 minutes before cutting into slices for serving.
Serving Suggestions
This meal pork dish is fantastic with mashed potatoes and green beans.
Find more ideas: what to serve with pork tenderloin.
Storage
To Store: Leftover pork should be stored in an airtight container in the refrigerator. It will last 4-5 days in the fridge if properly stored. (These are my favorite airtight containers.)
To Reheat: Microwave individual portions in 30-second intervals until heated throughout.
I often double this recipe and then use the extra to make this easy leftover pork casserole!
Similar Recipes
If you like pork recipes, then next time, you’ll also want to try our pork lettuce cups or air fryer pork chops.
I know you’ll also enjoy these delicious recipes:
Not ready to make this easy pork tenderloin recipe yet?
When you do make it, please come back and comment and leave me a 5-star rating below! ⭐⭐⭐⭐⭐
Dutch Oven Pork Tenderloin
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Ingredients
- 2 pieces pork tenderloin about 1.5 pounds each
- 2 tablespoons olive oil
- 4 cloves fresh garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- black pepper to taste
- kosher salt to taste
- 1 cup chicken broth
- 1/2 cup dry white wine optional
- 2 tablespoons Dijon mustard
- fresh parsley or fresh thyme chopped (for garnish)
Instructions
- Preheat the oven to 375°F.
- In a small bowl, combine the seasonings.2 pieces pork tenderloin, 4 cloves fresh garlic, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon smoked paprika, black pepper, kosher salt, 1 teaspoon onion powder
- Rub the pork with the seasoning mixture.
- Heat the olive oil in a Dutch oven over medium-high heat. Sear the pieces of pork on both sides.2 tablespoons olive oil
- Remove the pork to deglaze the pan with chicken stock and white wine. (The wine is optional and can be replaced with additional stock or water.)1 cup chicken broth, 1/2 cup dry white wine
- Brush the meat with Dijon mustard and return it to the pan.2 tablespoons Dijon mustard
- Place a lid on the pot and put it in the oven to cook for 40-50 minutes until the internal temperature reaches 145°F.
- Remove it from the oven and allow the meat to rest 10-15 minutes before slicing. Garnish with fresh herbs if desired for serving.fresh parsley or fresh thyme
Notes
Nutrition
