Have you tried a Dutch Oven pork tenderloin? It is tasty and succulent, seasoned with a blend of spices and herbs, chicken broth, dry white wine, and Dijon mustard. This Dutch Oven pork recipe is an easy recipe that slowly cooks in the oven.
You can use this recipe for an elegant dinner party or slice and serve it to the family any night of the week. Pair it with your favorite side dishes for a wholesome and flavorful dinner.
If you are a fan of pork, I have a few more recipes for you to consider. My air fryer pulled pork is popular all year round. Or these molasses maple pork chops are a dish that truly wins people over by the sweet and savory.
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Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- Pork Tenderloin
- Olive Oil
- Garlic
- Dried Thyme
- Dried Rosemary
- Smoked Paprika
- Onion Powder
- Black Pepper
- Salt
- Chicken Broth or Chicken Stock
- Dry White Wine
- Dijon Mustard
- Fresh Parsley
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
Add all the spices and herbs to a small bowl. Mix together, then rub down the whole pork tenderloin on all sides.
Next, add oil to the Dutch oven and heat on medium-high heat. Once the oil is hot, place the pork in the pan and sear on all sides. Remove the pork.
Then, you will pour in the stock and wine and scrape the bottom of the pan with a wooden spoon as the mixture simmers to remove any stuck-on bits.
Brush the pork tenderloin with the mustard and place it in the center of the Dutch oven.
Place the lid on the cast iron Dutch oven and cook as directed to fully cook the pork.
Remove the pork from the oven, cover it with aluminum foil, and allow it to rest before slicing and serving.
Hint: If you don’t have a large Dutch oven, you can sear the pork in a large skillet, just make sure it is a hot skillet. Then bake in a covered dish either with a lid or aluminum foil.
Variations
Here are a few ways to change up and create a different flavor for your pork. Feel free to stick to the recipe as directed or venture out for a special occasion when you want something a bit more flavorful.
- Delicious Gravy—Use the liquid in the pan to make a gravy. Remove the pork, then place the pan on the stovetop and bring the mixture to a boil. Then, stir in some cornstarch mixture of water and cornstarch to thicken the mixture. This is a great gravy to drizzle over the pork.
- Onions—Thinly slice some onion slices and place them under the pork as it cooks to help infuse even more flavor into the pork.
- Sweeten The Recipe—To create sweet and savory pork, Add a bit of maple syrup or brown sugar to the rub. If you are a fan of sweet and savory, either would be a wonderful addition.
- Meal in One—Consider adding diced potatoes, fresh green beans, or other veggies. Season the vegetables to taste and bake them with the pork for a complete meal.
See this apple pork loin recipe for another pork recipe that is flavor-packed.
Equipment
A quality Dutch oven is needed for his recipe. Then, you will want a cutting board for slicing at the end and a wooden spoon for stirring the mixture as you bring it to a simmer and scrape the bottom of the pan.
Minimal tools are needed for this Dutch Oven pork tenderloin recipe, which is great if you are new in the kitchen or want a super easy meal. The last thing is using a meat thermometer is great for reading the temperature of the meat internally.
Storage
Feel free to store leftovers in an airtight container in the fridge for up to 4 days. Just reheat in the microwave or warm in a skillet on the stovetop. Then, if you would prefer, feel free to freeze the pork as well. Freeze for 2-3 months and then defrost from the freeze or let it thaw in the fridge overnight.
One tip is if you plan to warm it up in a pan on the stove, add a little water to help keep the pork moist as it reheats. This helps in preventing it from drying out.
Wendy’s Test Kitchen Tips
As a general rule of thumb, once cooked, pork should rest for 10 minutes. It should be kept covered to keep it warm and allow the juices to lock in. If you cut it right away, it will turn into dry meat and be less appealing.
If your meat is undercooked, know that it is normal, depending on the size. Extended slow roasting time will help fully cook the pork. Keep the lid on the pot so it doesn’t dry the meat.
Searing the pork getting a nice crust and coating on the meat helps elevate the flavor and create a better texture. I highly recommend not skipping this step in the recipe.
You can adjust the seasonings as you wish or use a store-bought rub if you prefer to do that over making your own. This is a dinner the whole family can enjoy. Plus, you can make it a one-pot meal by adding veggies to cook with the meat.
FAQs
This is one of my favorite Dutch Oven recipes, as it can be adapted for other cuts of pork. Make a succulent pork loin, pork chops, or even a pork roast. Just adjust the cooking time depending on the cut of pork you use.
The cooking time is an hour for 3 lbs of pork, but the time could vary depending on everything. Just make sure the internal temperature of the pork reads 145 degrees F.
If you do not want to use the white wine, simply replace it with more chicken stock. It is going to taste very similar and wine is not needed.
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Dutch Oven Pork Tenderloin
Equipment
- small bowl
- dutch oven
Ingredients
- 3 pounds pork tenderloins about 1.5 pounds each
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 1 cup chicken broth
- ½ cup dry white wine optional
- 2 tablespoons Dijon mustard
- Fresh parsley chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- In a small bowl, mix together minced garlic, thyme, rosemary, smoked paprika, onion powder, salt, and black pepper. Rub the spice mixture evenly over the pork tenderloins.
- Heat olive oil in a Dutch oven over medium-high heat. Add the seasoned pork tenderloins and sear on all sides until golden brown.
- In the same Dutch oven, combine chicken broth and white wine (if using). Bring it to a simmer, scraping any browned bits from the bottom of the pot.
- Brush the seared pork tenderloins with Dijon mustard and place them in the Dutch oven. Cover with a lid.
- Transfer the Dutch oven to the preheated oven and roast for about 45-50 minutes or until the internal temperature reaches 145°F (63°C).
- Once cooked, remove the pork from the Dutch oven, cover with foil, and let it rest for 10 minutes before slicing.
- Serve the sliced pork tenderloin drizzled with the pan juices and garnish with chopped fresh parsley.
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