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pork tenderloin over vegetables in a blue dutch oven.
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5 from 22 votes

Dutch Oven Pork Tenderloin

This Dutch Oven Pork Tenderloin recipe is juicy, fork-tender, and delicious! It's baked with carrots, onions and potatoes for a hearty, one-pot meal.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Dishes
Cuisine: American
Servings: 8
Calories: 398kcal
Author: Debi Morgan | Quiche My Grits

Equipment

Ingredients

PORK TENDERLOIN

  • 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

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

Instructions

  • Preheat oven to 350 degrees F. 
  • In a small bowl, mix seasonings together to make a dry rub. Put pork in a pan and rub all sides of pork roast with seasonings. Place pork in the bottom of a dutch oven.
  • Drizzle olive oil in the bottom of the dutch oven and sear the meat over medium heat on all sides using large tongs. Remove tenderloin and cover with foil.
  • 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.
  • 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.
  • 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.
  • 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 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 for medium rare, or up to 160 for medium.  
  • 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. 
  • View the Google Web Story for Dutch Oven Pork Tenderloin!

Nutrition

Calories: 398kcal | Carbohydrates: 53g | Protein: 34g | Fat: 6g | Saturated Fat: 2g | Sodium: 632mg | Potassium: 1546mg | Fiber: 5g | Sugar: 19g | Vitamin C: 44mg | Calcium: 76mg | Iron: 3mg