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One pot dutch oven honey garlic pork tenderloin over carrots and potatoes.
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5 from 1 vote

Dutch Oven Honey Garlic 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!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Servings: 6
Calories: 474kcal
Author: Lorie Yarro

Ingredients

For the Honey Glaze:

Instructions

  • Preheat the oven to 400°F. Whisk together the honey glaze ingredients and set aside.
  • Prepare the pork tenderloin by removing the silver skin (see recipe notes on this). Whisk together the salt, pepper, paprika, Italian seasoning and garlic powder and cover the pork tenderloin on all sides and gently pat it into the meat.
  • Heat olive oil in the dutch oven over medium high heat. Sear the pork on all sides for about 2 minutes. Remove the pork from the dutch oven and set aside briefly.
  • Add the stock to the pot and scrape any bits off the bottom of the pot. Add the onion and cook for 2-3 minutes. Stir the carrots and potatoes into the onion and broth and place the seared pork tenderloin on top of the vegetables.
  • Brush the honey garlic glaze generously over the pork, pouring any remaining glaze over the carrots and potatoes. Cover and place in the preheated oven. Cook for about 25- 35 minutes, until the pork reaches an internal temperature of 145°F. (time varies based on thickness of the tenderloins).
  • When the pork is cooked to 145°F, remove it from the pot and set aside in foil to rest. If necessary, allow the carrots and potatoes to cook longer until fork tender, about 10 more minutes. Remove pot from oven.
  • Slice pork and serve along with vegetables and extra juices. Enjoy!

Notes

  • Do not overcook the pork tenderloin. Pork tenderloin should be cooked to 145°F internal temperature. Cooking it any more can run the risk of dry pork. As soon as the pork reads 145°F or just about that temperature, pull it out of the dutch oven and set aside, covering with foil. This will help make sure your meat is tender, juicy and delicious.
  • Be sure to remove the silver skin from the pork before cooking. The silver skin is the thick white fat membrane attached to the pork tenderloin. You want to remove it using a sharp knife. If you leave it on, your pork can curl up and the membrane becomes tough and chewy. You don't want that to happen at all!
  • Select pork tenderloin that is uniform in size. This may be tricky as the way this cut of meat is sold, you don't always see the full pieces of meat in the packaging. If you are able to buy from a butcher or your grocery packs pork tenderloin in a way that makes it easy to see, try to make sure both are the same size, or close to it. One pork tenderloin is typically a pound or so, so you will be using two pork tenderloins for this dutch oven pork recipe.
  • If you want everything to be finished around the same time, cook the veggies a bit more before transferring to the oven. I prefer cooking the carrots and potatoes a bit longer in the end so as not to overcook them in the process or make them too mushy. If you would like, you can cook the carrots and potatoes for about 5-7 minutes or so, stove top before after searing the pork. This way, everything will be done around the same time in the end.

Nutrition

Calories: 474kcal | Carbohydrates: 47g | Protein: 44g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 386mg | Potassium: 1574mg | Fiber: 5g | Sugar: 21g | Vitamin A: 10551IU | Vitamin C: 28mg | Calcium: 80mg | Iron: 4mg