Savory Dutch Oven Pork Tenderloin – Recipe for Two

Jump to Recipe
Tender and delicious pork tenderloin cooked in a baslamic sauce is a delicious and elegant dinner that takes less than an hour to make.

Dutch oven pork tenderloin is seasoned with herbs and cooked with onions and mushrooms in a delicious balsamic sauce. It’s an easy meal that the whole family will love.

a close up picture of pork tenderloin sliced on a plate with mushrooms

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save the Recipe

By submitting this form, you consent to receive emails from Simple and Savory

Pork tenderloin is the perfect cut of meat to cook in a cast iron Dutch oven. The sear that the Dutch oven creates on the pork gives this dish a ton of flavor. While roasting, the sealed lid keeps all the heat inside, resulting in juicy and succulent meat that’s delicious every time.

What you’ll love about this recipe


  • Hearty and Flavorful – This recipe is made with simple ingredients, and packed with flavor.
  • Simple – This a simple recipe to make in under an hour.
a picture of pork tenderloin ingredients Olive oil, herbes de provence, salt, pepper, garlic powder, mushrooms Balsamic sauce, pork tenderloin and onion

Here is what you will need

This is a brief summary of the ingredients needed to make this recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.

As an Amazon Associate, I earn from qualifying purchases.


Icon for boxes in blog post

  • Olive oil
  • Pork tenderloin
  • Garlic powder
  • Herbes De Provence or a few pinches of dried rosemary, thyme, and oregano
  • Sea salt
  • Black pepper
  • Onions
  • Mushrooms – any variety
  • Balsamic vinegar
  • Chicken broth, beef broth or vegetable broth
  • Dijon mustard or spicy brown mustard

How to make this Dutch oven pork tenderloin recipe in 6 simple steps

Prepare the ingredients: Clean and slice the mushrooms, chop the onions and measure the spices for the dry rub. Use a sharp knife to remove any silver skin from the pork tenderloin.

Preheat the oven to 375 degrees f.

process step 1 pork tenderloin with spices on top

STEP 1: Mix the herbes de Provence, garlic powder, sea salt and black pepper together in a small bowl. Use a spoon or knife to rub the meat with the seasoning into the pork.

pork tenderloin browning in dutch oven

STEP 2: Heat olive oil in a cast iron dutch oven over medium-high heat. Once the oil is hot, place the spiced-covered pork tenderloin into the hot pan. Cook for a few minutes until the underside starts to turn golden brown. Flip the meat over and add the onions.

pork tenderloin with mushrooms in a pan

STEP 3: Cook for a few more minutes until both sides of the meat are golden brown. Reduce from medium-high heat to medium heat and stir in the mushrooms. Cook until they begin to soften.

process step pouring sauce in pan

STEP 4: In a small bowl or jar, combine the balsamic vinegar, chicken broth, and mustard. Pour the sauce over the meat in the dutch oven.

last process step pork tenderloin roasted in a pan with sauce and mushrooms

STEP 5: Turn the heat off; cover the dutch oven and place it on the center rack in a preheated oven at 375 degrees f and roast for approximately 15 minutes.

A picture of pork tenderloin with spices on a cuttin gboard

STEP 6: Once the roasted pork tenderloin is cooked through, remove it from the oven; cover it with aluminum foil and let it rest for about 5 minutes before cutting it.

Note: Cook time can vary depending on the size of your pork tenderloin and your oven. The meat is fully cooked once the internal temperature of the pork reaches 145 degrees f. An instant-read meat thermometer like this thermapen will quickly give you an accurate reading.

overhead view of dutch oven pork tenderloin on a plage

How to store leftover dutch oven pork tenderloin

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat leftovers over low heat on top of the stove, covered over low heat. You may need to add a little broth and balsamic vinegar to the pan. Cook on low until everything is heated through.

Serve leftovers over pasta, rice, or on a roll or wrap.

Recipe variations

Dutch oven pork tenderloin with balsamic cream sauce – Before serving, stir in 1/4 to 1/2 cup of milk or cream to the sauce.

Honey balsamic pork tenderloin – Add a teaspoon of honey to the liquid mixture for a touch of sweetness.

Italian herb – Instead of Herbes de Provence, season the pork tenderloin with garlic powder, oregano and basil or Italian seasoning.

Meat – Use a larger piece of pork such as a pork loin to feed more people.

sliced pork tenderloin on a white platter

Serving suggestions

Serve dutch oven pork tenderloin with your favorite whole grain, mashed potatoes, and roasted brussels sprouts, broccoli casserole or green beans and a salad.

Tips & Tricks

  • Take the guesswork out of the cooking time, and use a meat thermometer for the best results.
  • Mix a thicker sauce with 1 tablespoon of water and 1 tablespoon of four. Gradually add it to the balsamic sauce until it reaches a consistency that you like.
a picture of the cover of an ebook how to make dinner with what you have.

Grab your Free copy !

How to make dinner with what you have!

Get dinner on the table fast! Use this guide to help you whip up a tasty dinner with food you already have in your kitchen!

What’s the secret to getting a nice golden sear on meat?

The key is to use a heavy cast iron or stainless steel skillet. Add oil to coat the pan and set the pan over medium-high heat. Pat the meat dry and add it to the hot pan once the oil starts to shimmer. Let the meat sit untouched for a few minutes.

What is the difference between pork tenderloin and pork loin?

Even though the names sound alike, pork tenderloin and pork loin are two different cuts of meat. A pork tenderloin comes from the muscle that runs along the backbone of the pig. It is long and narrow and usually weighs about 1 to 1 1/2 pounds, and it’s tender and mild in flavor. A pork loin is a pork roast that is wider, flatter, and usually sold in weight of 2 to 3 pounds. They are not as tender and do not cook as quickly as pork tenderloin

What is Herbes de Provence?

It is a blend of spices with thyme, oregano, and rosemary being the most prominent. If you don’t have herbs de Provence, you can mix together a few pinches of dried rosemary, thyme, and oregano or basil for the dry rub.

You might also like these pork recipes

Do you like this recipe or have a question?

Please leave a comment or question and a 🌟🌟🌟🌟🌟 rating below. I answer all your questions!

Pork Tenderloin with vegetables and couscous on a plate

Dutch Oven Pork Tenderloin

Tender and delicious pork tenderloin cooked in a baslamic sauce is a delicious and elegant dinner that takes less than an hour to make.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Click on serving size to scale this recipe

Course: Dinner
Cuisine: American
Keyword: Dutch Oven Pork Tenderloin
Servings: 3 People
Calories: 410kcal
Author: Anne Lawton

Dutch Oven Pork Tenderloin

Scale this Recipe 3 People

Ingredients

  • 1 tablespoon olive oil
  • 1 pound pork tenderloin
  • 1/2 teaspoon garlic powder
  • 1 teaspoon herbs de provence
  • 1/4 t teaspoon sea salt
  • 1 teaspoon black pepper
  • 3/4 cup chopped onion
  • 8 ounces sliced mushrooms
  • 2 tablespoons balsamic vinegar
  • 1/4 cup low sodium chicken broth
  • 1 teaspoon dijon mustard

Instructions

  • Prepare the ingredients: measure the spices, vinegar and broth. Chop the onions, slice the mushrooms. Preheat the oven to 375 degrees f. Trim any sliver skin off of the tenderloin.
  • Mix the herbs de Provence, garlic powder, sea salt and black pepper together in a small bowl. Pat the tenderloin dry with a paper towel and use spoon or offset spatula to rub the meat with the seasoning.
    1/2 teaspoon garlic powder, 1 teaspoon herbs de provence, 1/4 t teaspoon sea salt, 1 teaspoon black pepper
  • Heat the olive oil in a dutch oven over medium to high heat. Once the oil is hot, place the spice covered pork tenderloin into the hot dutch oven. Cook for about 3 minutes until the underside starts to turn golden- brown. Flip the meat over and add the chopped onions.
    1 pound pork tenderloin, 3/4 cup chopped onion, 1 tablespoon olive oil
  • Reduce the heat to medium heat and add the mushrooms; cook until the mushrooms and onions start to soften.
    8 ounces sliced mushrooms
  • In a small bowl or jar, combine the balsamic vinegar, chicken broth and mustard. Pour it over the meat in the dutch oven.
    1/4 cup low sodium chicken broth, 1 teaspoon dijon mustard, 2 tablespoons balsamic vinegar
  • Cover the dutch oven and place it in the center rack in a preheated oven and cook for 15 to 20 minutes; the internal temperature should be 145 degrees f

Notes

This recipe is perfect for serving 2 with one extra helping of leftovers. Nutrition facts are based on 3 servings.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
 
See article above for recipe variations, tips and more

Nutrition

Serving: 5ounces | Calories: 410kcal | Carbohydrates: 14g | Protein: 52g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 147mg | Sodium: 458mg | Potassium: 1413mg | Fiber: 3g | Sugar: 7g | Vitamin A: 32IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 4mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

Tried this recipe?Leave a comment and a star rating to let us know how it was!

Check out my list of products and tools that I use all of the time in the kitchen!

Sign Up for Easy Recipes Straight in Your In-Box!

Similar Posts

3.58 from 7 votes (7 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.