Dutch Oven Pork Tenderloin

A simple, one pot meal, this Dutch Oven Pork Tenderloin is smothered in a honey garlic glaze and cooked over carrots and potatoes. So flavorful and tender and juicy pork–a dinner the whole family will love!

This post is sponsored by the Ohio Pork Council, all opinions are my own. Thanks for supporting pork farmers!

Bringing you another delicious pork recipe in partnership with Ohio Pork Council and so excited for this one!

I despise doing dishes, so meals that require as few dishes as possible are the very best. One pot meals and sheet pan meals are very often my go to, so this Dutch Oven Pork Tenderloin is clearly a new recipe that is going in our weekly rotation!

Why You Will Love This Dutch Oven Pork Tenderloin Dinner:

• The pork tenderloin is so juicy and tender. Searing pork tenderloin and then oven roasting is one of the ideal ways to cook this cut of meat. Cooking it in the dutch oven keeps the heat and steam in the pot and allows for the juiciest pork too!
• Only one pot needed to cook the whole meal. That is always a hit for me. One pot and sheet pan meals will always win my heart since I hate doing the dishes. Less mess and a full meal? Everyone wins!
• Pork is a great way to get some lean protein! Pork tenderloin is actually as lean as chicken breast. So we love it as part of our diet to get that protein in and the family loves having variety in our meals as well.

Recipe Ingredients:

There is only a handful of ingredients for the dutch oven pork tenderloin itself, and then a few pantry basics for the honey garlic glaze!

• pork tenderloin: make sure you have pork tenderloin and NOT pork loin. They are very different cuts of meat (see below). Pork tenderloin is long and thin and loin is short and wide. They will cook very differently.
• olive oil: a nice olive oil for searing your pork tenderloin. If you don’t have olive oil, you could sub for another cooking oil.
• carrots: I use between 5-8 carrots, depending on what I have on hand. I LOVE cooked carrots so I tend to go on the heavy side when adding them.
• potatoes: Petite or fingerling potatoes are ideal as they will require just a little bit of prep and also will hold together well when cooked. I often use red potatoes for this honey garlic pork.
• onion: your favorite will work, I often use yellow onions.
• chicken stock: stock or broth will work. I prefer stock in this recipe, but use what you have on hand.
• spices: Italian seasoning, paprika and garlic powder are what is used here for the spice rub. If you don’t have Italian seasoning on hand, you can toss it together easily.
• garlic: minced fresh garlic is ideal for the honey garlic glaze. You can use fresh garlic for the rub as well if preferred.
• honey: the star of the show in the honey glaze. You could use maple syrup if you don’t have honey on hand.
• Worcestershire sauce: I love the flavor this adds to this dutch oven pork recipe. If you don’t have any on hand, that is ok, but the level of flavor won’t be quite the same for sure.
• soy sauce: low sodium is ideal, for gluten free you can use tamari
• apple cider vinegar: if you don’t have apple cider vinegar, white or red wine vinegar are great options as well.
• salt and pepper: when salting the pork tenderloin, make sure to get a generous amount on all sides, but also, salt and pepper to your preference.

Pork Tenderloin Versus Pork Loin:

Pork tenderloin and pork loin are quite different cuts of meat, so make sure when getting your meat, you see it says, “tenderloin.”

Tenderloin is a long, thin cut of pork. It is great seared at high heat and then roasted until done. Pork loin is a larger, wide cut of pork and usually does well grilled or slow roasted.

They are not interchangeable so just double check that you have the right cut when making this dutch oven pork tenderloin.

Step-By-Step Instructions:

Start by preheating the oven to 400°F. Whisk together the honey glaze ingredients and set aside.

While the oven preheats, remove the pork’s silver skin. Whisk together the salt, pepper, Italian seasoning, paprika and garlic powder and cover all sides of the pork tenderloins. (step 1)

Heat the olive oil in the dutch oven ( a deep, oven safe skillet with lid will work if you don’t have one.) Add the pork tenderloin to the pot and sear for 1-2 minutes on all sides to brown slightly. (step 2-3)

Remove the pork from the dutch oven and set aside momentarily. Pour the broth into the pot and scrape any bits stuck to the bottom of the pot. (step 4)

Add in the onion and cook for 2- 3 minutes. Stir in the carrots and potatoes and stir to combine. (steps 5-6)

Place the pork tenderloins on top of the vegetables.

Whisk and then brush the honey garlic glaze on top of the pork. Pour any remaining glaze over the veggies. (steps 7-9)

Put the lid on the pot and place in the preheated oven.

Cook the pork and vegetables for about 25-35 minutes, or until the pork reaches an internal temperature of 145°F. The time will vary based on the size of your pork.

When the pork reaches 145°F, remove it from the pot and allow it to rest covered in foil. Check the veggies for tenderness and cook for another 10 minutes or so, or until fork tender.

When everything is cooked, slice the pork and serve along side the carrots and potatoes and extra juices.

Why Use a Dutch Oven to Cook Your Pork Tenderloin?

My dutch oven is one my kitchen must haves. It is cast iron, but easy to clean, retains a lot of heat and is great for cooking so many things.

In this honey garlic pork tenderloin recipe, the dutch oven allows the pork to be easily seared and then transferred to the oven. The lid allows the heat to be held in the pot and cook the meat and veggies more evenly.

One dish means less mess too!

Enjoy this simple, delicious honey garlic pork tenderloin dinner!

Other Pork Recipes:

Find even more pork recipes at Ohio Pork!

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