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pork tenderloin, green beans, carrots in dutch oven.

Dutch Oven Pork Tenderloin

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 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


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. 


Units Scale
  • 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-
  • 1/3 cup brown sugar or brown sugar substitute substitute (I used Swerve)
  • 1/4 cup balsamic vinegar
  • salt, pepper to taste
  • Optional- trimmed string beans, sliced carrots*


  1. Preheat oven to 400°F.
  2. In a small bowl, 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 slices and herbs. 
  4. Combine the dry rub- salt, pepper, onion powder and paprika and rub into the meat.
  5. After stuffing in the garlic and herbs, rub pork with 1 tablespoon of oil.
  6. 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.
  7.  Place Dutch oven in the preheated oven without the lid. Brush the balsamic glaze over the pork. 
  8. 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.