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!
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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 Dutch oven many years ago and I use it a lot for soups and stews, but it's fantastic for roasting and braising meat.
And 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.
🔪 Instructions
- Preheat the oven to 375°F.
- Rub the pork with the seasonings, minced garlic, and dry herbs.
- Sear the pork in a Dutch oven over medium-high heat.
- Deglaze the pan with chicken stock and white wine.
- Brush the meat with Dijon mustard.
- Place a lid on the pot and put it in the oven to cook.
🥄Equipment
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In addition to a liquid measuring cup and measuring spoons, here is what you will need to make this easy recipe:
- 6-quart Dutch Oven - I prefer to use this enameled cast iron Dutch oven.
- Meat Thermometer - this is my favorite Bluetooth meat thermometer.
For a list of some of my favorite items to use when cooking, and why I chose them, please visit my Kitchen Resource page.
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✏️ 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.
💭 Frequently Asked Questions
Here are some questions (and answers!) readers often ask about this recipe.
Check the pork with a meat thermometer for doneness. The USDA recommends cooking pork chops, pork loin, and pork tenderloin until the internal temperature reaches 145°F.
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.
⭐ Tips
✔️ Use a meat thermometer to check the internal temperature of the pork.
✔️ Allow the meat to rest for 10-15 minutes before cutting into slices for serving.
📖 Recipe Variations
The first time you try any new recipe we recommend that you make it just as it is written on the recipe card since that is how the delicious recipe has been tested. However, the next time you make our Dutch oven pork roast recipe, you might want to try one of these ideas:
Instead of chicken broth, you can also use beef broth or vegetable stock.
While I highly recommend fresh garlic, you can substitute garlic powder.
Use pork seasoning rub instead of the individual seasonings.
Out of something you need? Check out our free ingredient substitutions printable!
🍴 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 the refrigerator in an airtight container. 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.
😋 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:
- pulled pork mac and cheese
- sheet pan pork tenderloin
- slow cooker pork roast and apples
- pork tenderloin and potatoes
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
- ½ 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, ½ 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
For best results, be sure to check our Tips and FAQs above with important tips and questions that can help your delicious recipe come out perfectly.
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