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    Home » Dinner » Dutch Oven Pork Tenderloin with Balsamic Glaze

    Published: Mar 2, 2021 · Modified: Dec 6, 2021 by Deb Belsha · This post may contain affiliate links

    Dutch Oven Pork Tenderloin with Balsamic Glaze

    Jump to Recipe

    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.

    keto pork tenderloin with balsamic glaze carrots and string beans

    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?

    pork tenderloins, garlic, rosemary, thyme
    • 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.
    balsamic vinegar, brown sugar substitute
    • Mix the balsamic vinegar and brown sugar substitute together. (Or if you prefer, use regular brown sugar)
     pork tenderloins in dutch oven
    • Heat oil in Dutch oven or other heavy bottom, oven safe pot and brown all sides of the pork. Brush the tenderloins with glaze.
    keto pork tenderloin in dutch oven with carrots, string beans
    • 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.

    FAQ

    When should I glaze the pork tenderloin? Can I use the glaze as a dipping sauce?

  • You can glaze the pork before, during and after it has been cooked. Since the pork was not marinated in it, you could certainly simmer the glaze on the stove to thicken it and then use as a sauce after the pork tenderloin has finished roasting.
  • What temperature is the pork done? Can the pork be pink?
  • The USDA recommends cooking pork roasts to at least 145°F. And then you should let it rest for 3 minutes or so. This means the center may be a bit
  • pink, but as long as a meat thermometer registers 145°F, it is safe to eat.

  • How to keep pork from being dry?
  • Because the tenderloin is a very tender and moist cut of pork, you should not have a problem with it drying out. Keep an eye on the thermometer and don't over cook it.

  • Also, be aware that it will continue to cook even after you remove from the oven, so the pork's internal temperature will raise a bit. In addition, using a marinade, glaze or sauce on the pork will also add to the
  • moistness and flavor. Cooking pork in a cast iron Dutch oven will help retain the juices in the meat. Spoon the juices over the meat and vegetables before serving!

  • How should I reheat the pork tenderloin?
  • Leftovers should be stored in the refrigerator and used within 3-4 days. The USDA recommends that foods that have been cooked and cooled should be reheated to 165°F.
  • You can lightly saute the leftover meat in a skillet for a minute or two until up to temperature.

    keto pork tenderloin on white plate with carrots and string beans

    More delicious dinners to try:

    Garlic Roast Beef Dinner

    Keto Salisbury Steak

    Low Carb Sweet Garlic Chicken

    Print
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    pork tenderloin, green beans, carrots in dutch oven.

    Dutch Oven Pork Tenderloin with Balsamic Glaze

    ★★★★★ 5 from 2 reviews
    • Author: Deb
    • Prep Time: 10 minutes
    • Cook Time: 50 minutes
    • Total Time: 60 minutes
    • Yield: 6 servings 1x
    • Category: Dinner
    • Method: Oven
    • Cuisine: American
    Print Recipe
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    Description

    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. 


    Ingredients

    Units Scale
    • 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*

    Instructions

    1. Preheat oven to 400°F.
    2. Combine the balsamic vinegar and brown sugar, stir well and set aside.
    3. Cut 4-5  slits in top of pork tenderloin, deep enough to stuff some garlic slice and herbs.
    4. After stuffing in the garlic and herbs, rub pork with 1 tablespoon of oil.
    5. 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.
    6.  Place Dutch oven in the preheated oven without the lid. Brush the balsamic glaze over the pork. 
    7. 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. 

    Notes

    *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

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    About Deb Belsha

    Reader Interactions

    Comments

    1. Judy R says

      January 07, 2023 at 7:55 am

      I’m confused- it says no sugar added yet calls for brown sugar?

      Reply
      • Deb Belsha says

        January 07, 2023 at 9:23 am

        The recipe uses 1/3 cup of brown sugar substitute. (I used Swerve brand). Regular brown sugar can be substituted for those that prefer a regular sweetener. But the pork glaze will taste delicious using either. Hope you love the recipe!

        Reply
    2. Anonymous says

      January 09, 2022 at 8:23 pm

      Made this tonight and it was excellent! Will definitely make it again in the future.

      ★★★★★

      Reply
      • Deb Belsha says

        January 09, 2022 at 9:00 pm

        Glad you liked it, thanks for the rating.

        Reply
    3. Meg says

      December 01, 2021 at 8:42 pm

      Great recipe to pull my Dutch oven out!

      ★★★★★

      Reply

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    Hi, I'm DEB! Hi Everyone! I'm so glad you have stopped in. You will find recipes for healthy, low carb and keto desserts and plenty of healthy dinners and comfort foods.  I will only post tried and true recipes because I'm picky about the flavor and success of the recipe and you should be too!   And most importantly, I'll share plenty of treat recipes for the precious pups in your life.

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