Dutch Oven Pork Tenderloin

pork tenderloin over vegetables in a blue dutch oven.

5 from 24 votes

If you love one pot dinners with big flavor, this Dutch Oven Pork Tenderloin belongs on your table! Juicy pork tenderloin is slathered in a brown sugar spice rub, then roasted on top of potatoes, carrots, onions, and sweet peppers in a savory homemade gravy.

Prep Time15

Cook Time40

Total Time55

Course: Main Dishes

Cuisine: American

Servings:

Calories: 398kcal

Author: Debi Morgan | Quiche My Grits

Equipment

Ingredients

DRY RUB

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1 teaspoon steak seasoning
1 teaspoon sea salt
½ cup brown sugar

PORK TENDERLOIN

2 Tablespoons olive oil
2.5 pound pork tenderloin (2 long roasts)
2 cups chicken broth or stock
1 large onion sliced in chunks
1 pound fresh carrots sliced in chunks
6 small russet potatoes cubed (leave skins on)
6 mini sweet peppers sliced
2 Tablespoons cornstarch mixed with 2 Tablespoons water

Instructions

Preheat oven to 350 degrees F.
In a small bowl, mix seasonings together to make a dry rub. Pat the pork tenderloins dry with paper towels, then season them on all sides with the brown sugar spice rub. Let the pork sit while you prepare the Dutch oven.
1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, 1 teaspoon steak seasoning, 1 teaspoon sea salt, ½ cup brown sugar
Drizzle olive oil in the bottom of the dutch oven and sear the pork tenderloins over medium heat on all sides using large tongs. Remove tenderloins and cover with foil while you deglaze the pot.
2 Tablespoons olive oil, 2.5 pound pork tenderloin
Deglaze the bottom of the dutch oven by pouring in the chicken broth and scraping up the brown bits with a wooden spoon over medium high heat. Add cornstarch mixture to the pot and stir until a brown gravy thickens.
2 cups chicken broth or stock, 2 Tablespoons cornstarch mixed with 2 Tablespoons water
Slice onions, carrots and potatoes and place in the bottom of the dutch oven with the gravy. Stir well and sprinkle veggies with a dash of salt and Italian seasoning. Add sliced sweet peppers on top.
1 large onion, 1 pound fresh carrots, 6 small russet potatoes, 6 mini sweet peppers, 1 teaspoon sea salt, 1 teaspoon Italian seasoning
Place roast on top of root vegetables in dutch oven and close the lid. Bake at 350 degrees for 20 to 25 minutes or until internal temperature of the pork reaches 145 degrees when using a meat thermometer. Remove pork and wrap in aluminum foil so it can rest.
2.5 pound pork tenderloin
Raise oven temperature to 400 degrees and place pot back into the oven for 15 more minutes until vegetables are tender when pierced with a fork.
Slice pork into ¼ inch medallions and place on top of vegetables. Serve straight from the pot while pork is still warm.

Notes

The dutch oven used for this recipe had a capacity of 6 quarts.
The pork tenderloin used in this recipe came in 2 long pieces that were very thin. If your meat is thicker, plan to cook it longer.
Use a meat thermometer for best results. Insert it into the thickest part of the meat.
Remove pork roast from oven when temperature reaches 145 degrees.
Pork will continue to cook while it rests.
Tenderloin has a pink hue when it is sliced. The color quickly fades to white once it rests. If you prefer pork to be well done with no pink, bake it for an extra 15 minutes.

Nutrition