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....
This pork roast tenderloin recipe is an 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 tender pork cooks in only about 45 minutes, depending on the size of your pork tenderloin.
Pork Tenderloin has become my favorite cut of pork and it can be cooked in a variety of ways. The tenderloin is a never-fail, guaranteed tender cut of pork. If you have tried it, you know what I mean. Some favorite pork tenderloin recipes that can be cooked in your slow cooker are Pork tenderloin and sauerkraut or Mongolian Pork. Or, if you love a delicious stir fry, try Pork stir fry and vegetables or Thai Basil Pork, which is a bit spicier.
Recipe Ingredients
You will need the following ingredients to make this pork tenderloin 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
How to Bake 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 together. (Or if you prefer, use regular brown sugar substitute
- 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 the tops of the vegetables with the glaze as well.
- Sometimes the tenderloin comes in a double package. If not, buy two that are in similar size so that they cook evenly.
- Roast the pork tenderloins 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°. Remove to a cutting board to rest for 5-10 minutes before slicing.
Cooking Tips
- If the pork tenderloins have a thin film of silver skin on top, carefully trim it off with a sharp knife. It is tough and not recommended to eat.
- 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.
- If you don't have a Dutch oven, you can use any large, heavy pot or a large roasting pan.
What else can I serve with Pork Tenderloin?
You can serve Sour Cream and Chive Mashed Potatoes with this dish. Or you might like a baked potato or some rice. I have served rice alongside pork many times and always drizzle any leftover sauce on top of it.
You can also choose another vegetable. Marinated asparagus, Roasted squash and zucchini, Roasted Green Beans, Maple Glazed Carrots or Roasted celery and tomatoes are all delicious side dishes that will cook on a sheet pan alongside the pork.
If you tried this recipe and enjoyed it, I'd love if you gave it a comment and a rating. This tells me what you like and want to see more of. Thank you!
More delicious dinners to try:
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Dutch Oven Pork Tenderloin with Balsamic Glaze
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
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. Serve with the roasted vegetables cooked alongside the pork.
Ingredients
- 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*
Instructions
- Preheat oven to 400°F.
- In a small bowl, 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 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
* 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.
Andrew Lewis says
YO!!!!!! What happened to the paprika and salt and pepper and onion powder? I just guessed and dusted the pork with it
Deb Belsha says
Yes, you did the right thing. I updated the recipe and made it clearer. How did the pork tenderloin come out?
Judy R says
I’m confused- it says no sugar added yet calls for brown sugar?
Deb Belsha says
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!
Laura says
Made this tonight and it was excellent! Will definitely make it again in the future.
Deb Belsha says
Glad you liked it, thanks for the rating.
Meg says
Great recipe to pull my Dutch oven out!