Dutch Oven Pork Tenderloin Recipe
Dutch oven pork tenderloin is seasoned with herbs and cooked with onions and mushrooms in a delightful balsamic sauce. It’s an easy meal that the whole family will love.
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Pork tenderloin is the perfect cut of meat to cook in a cast iron dutch oven. The even sear that the Dutch oven creates on the pork gives this dish a lot of flavor. While roasting, the sealed lid keeps all the heat inside, resulting in juicy and succulent meat that’s delicious every time.
Why you will love this pork tenderloin recipe
- It’s a hearty and flavorful dinner that is simple to make with a handful of ingredients.
- Dutch oven pork tenderloin is so easy to make in under an hour.
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.
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Ingredients
- Olive oil
- Pork tenderloin
- Garlic powder
- Herbs de Provence
- Sea salt
- Black pepper
- Onions
- Mushrooms
- Balsamic vinegar
- Chicken broth
- Dijon mustard
🥄Equipment
- Cutting board
- Chef’s knife
- Dutch oven or large cast iron skillet
- Meat thermometer
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.
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.
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.
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.
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
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.
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.
Ingredient Notes and Substitutions
The complete list of ingredients to make this recipe is above. Below are notes about some of the ingredients, along with ideas for substitutes.
Pork Tenderloin – Use a pork tenderloin and not a pork loin. They are two different cuts of pork and are not interchangeable in this recipe.
Mushrooms – I like to use baby bella or white button mushrooms, but any variety of mushrooms will work in this recipe.
Herbs de Provence – This 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 can also use an equal amount of Italian seasoning which is similar to herbs de Provence.
Chicken broth – Any kind of broth works. You can use vegetable broth, beef broth or you can use water if you are looking to cut back on sodium.
How to store leftover dutch oven pork tenderloin
Leftover dutch oven pork tenderloin 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.
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
- 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.
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Recipe FAQs
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.
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
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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
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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