Pork Tenderloin with Balsamic Glaze is cooked in a cast iron Dutch oven and is roasted to tender perfection. The balsamic glaze has no sugar added and is a sweet and savory sauce to brush over the pork. This tastes like a special Sunday night roast but cooks so quickly, you can serve on a weeknight.
Pork is an excellent choice for a low carb or keto diet. It may have gotten a bad reputation for being "fattening" or unhealthy to eat. However, according to Nutritionix.com it is a high protein meat without any carbohydrates. Pork tenderloin has only 125 calories per 3 oz.
This is an easy, low carb, keto friendly recipe you will want to make time and again. Don't you just love one pot dinners?!!
How to cook Pork Tenderloin in a Dutch Oven?
- Slice garlic cloves. Cut 4-5 slits (about 1" long) in each 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.
- Add vegetables to Dutch oven, if using. You can brush them with the glaze if you want. Roast the pork in 400°F oven for 15 minutes, turn over the pork tenderloin and add more glaze. Return to oven for another 15 minutes until meat thermometer registers 145°-150°F. Remove to a cutting board to rest for 5-10 minutes before slicing.
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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 and has no sugar added.
- 2 ( 12 oz.) pork tenderloins, trimmed of extra fat and skin
- 2 Tablespoons olive oil
- 2-3 garlic cloves, sliced
- 1 tsp. each salt, pepper, onion powder, paprika
- fresh rosemary and thyme
- 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 slice and herbs.
- After stuffing in the garlic and herbs, rub pork with 1 tablespoon of oil.
- Add 1 more tablespoon of oil and cook the pork in a Dutch oven 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