Dutch Oven Pork Tenderloin is roasted to tender perfection. The balsamic glaze is a sweet and savory sauce to brush over the pork. It tastes like a special Sunday dinner but is ready in less than an hour so you can serve it on a weeknight.
Why this recipe is just so good....
Pork tenderloin is an excellent choice for a low carb or keto diet. According to Nutritionix.com it is a high protein meat without any carbohydrates. Pork tenderloin has only 125 calories per 3 oz. It has more "dark" meat than a pork loin roast and tends to be a juicy pork and tender cut of meat
This dutch oven pork tenderloin recipe is easy meal that your whole family will love and you will want to make time and again. Roast style meals seem to be considered a Sunday night dinner. But this pork tenderloin recipe cooks in only about 45 minutes. There is not much prep involved and your Dutch oven makes it so easy to roast. Don't you just love one-pot meals?!!
You will need the following ingredients to make this pork tenderloin in dutch oven recipe: **There is a complete list of ingredients in the recipe card below**
- Pork tenderloins
- garlic cloves
- fresh herbs (or dried)- rosemary, thyme
- olive oil
- dry rub seasoning - salt, black pepper, paprika, onion powder
- Glaze- balsamic vinegar, brown sugar or brown sugar substitute
- Optional vegetables- I used green beans and carrots
- Slice garlic cloves. Cut 4-5 slits (about 1" long) in each tenderloin.
How to make Dutch Oven pork tenderloin
- Stuff the sliced garlic and herbs in the slits. Rub seasonings and oil on pork.
- Mix the balsamic vinegar and brown sugar substitute together. (Or if you prefer, use regular brown sugar)
- Heat oil in Dutch oven or other heavy bottom, oven safe pot and brown all sides of the pork. Brush the tenderloins with glaze.
- Preheat oven to 400°F.
- Cut vegetables in similar sizes. Add vegetables to Dutch oven, if using. You can brush them with the glaze if you want.
- Roast the pork tenderloin in a 400°F oven for 15 minutes, turn it over and add more glaze. Return to oven for another 20-30 minutes, depending on the size of your tenderloin, until the internal temperature of the pork registers 145°-150°F. Remove to a cutting board to rest for 5-10 minutes before slicing.
- If the pork tenderloins have a thin film of silver skin on top, carefully trim it off.
- You can use dried herbs instead of fresh if you prefer. If so, just rub them onto the meat instead of making slits in it and putting them inside.
What else can I serve with Pork Tenderloin?
If you have added the green beans and carrots to the Dutch oven, then you only need a starch if you are not keeping carbohydrates low. If so, a baked russet potato, or some rice would taste great with the sauce drizzled over.
More delicious dinners to try:Print
This pork tenderloin is a tender and flavorful cut of meat. It is roasted in a Dutch oven with a thick and syrupy balsamic glaze. There is an option to make the glaze with no sugar added.
- 2 ( 12 oz.) pork tenderloins, trimmed of extra fat and skin
- 2 Tablespoons olive oil
- 2-3 garlic cloves, sliced, or 1 teaspoon garlic powder
- 1 tsp. each salt, black pepper, onion powder, paprika
- fresh rosemary and thyme- or 1 teaspoon dried
- Balsamic Glaze-
- ⅓ cup brown sugar or brown sugar substitute substitute (I used Swerve)
- ¼ cup balsamic vinegar
- salt, pepper to taste
- Optional- trimmed string beans, sliced carrots*
- Preheat oven to 400°F.
- Combine the balsamic vinegar and brown sugar, stir well and set aside.
- Cut 4-5 slits in top of pork tenderloin, deep enough to stuff some garlic slices and herbs.
- Combine the dry rub- salt, pepper, onion powder and paprika and rub into the meat.
- After stuffing in the garlic and herbs, rub pork with 1 tablespoon of oil.
- Add 1 tablespoon of oil to the Dutch oven and cook the pork on medium-high heat, about 2 minutes per side until lightly browned.
- Place Dutch oven in the preheated oven without the lid. Brush the balsamic glaze over the pork.
- Bake for 15 minutes, turn pork, brush with more glaze and continue baking until pork registers 145°F- 150°F on a meat thermometer, about 20-30 minutes longer. Remove to cutting board. Don't slice the pork yet, let it rest for at least 5-10 minutes.
*The nutrition was calculated with the sugar substitute.
* You can cook the string beans and carrots at the same time as the pork. Just place in the Dutch oven and cook alongside the pork tenderloin. If they need longer to cook beyond 40 minutes, remove pork, turn oven temperature up to 450°F. Let cook a bit longer while the pork is resting on cutting board.
*Since the glaze was not used to marinate the pork, it can be heated to a simmer and used as a dipping sauce.
*Remove the cooked garlic cloves and herbs from the pork as you slice it.
*Store leftovers in an airtight container in the refrigerator and use within 3 days.
Keywords: cast iron dutch oven, roast pork, pork tenderloin, keto dinner, one pot meal