Delicious Dutch Oven Pork Tenderloin with a light balsamic glaze. This dutch oven pork recipe makes a tender and juicy dinner the whole family will love. Easy recipe that’s ready in about 30 minutes!
Oven Roasted Pork Tenderloin
Pork tenderloin is a delicious cut of meat! When cooked properly, it is tender and juicy. This post is full of tips for ensuring your pork tenderloin is perfect every time.
A dutch oven is a necessary kitchen tool! Using a dutch oven to cook pork tenderloin is a great way to keep it moist and juicy. It’s perfect for slow roasting or braising meat like in Dutch Oven Shredded Chicken, Dutch Oven Carnitas or Dutch Oven Barbacoa. See more than 30 of the Best Dutch Oven Recipes in this post.
Jump to:
Why this recipe works
- The best of both worlds. Cooking pork tenderloin in a dutch oven rather than a slow cooker allows you to sear the pork first, then finish cooking slowly in the oven making the best tender and juicy pork!
- Lots of flavor, little time. This recipe is ready in about 30 minutes!
- Limited ingredients. Less ingredients means less prep and less mess.
Ingredients
Pork tenderloin
Pork tenderloins are usually small, about 1-2 pounds each. You can double this recipe if needed and use 2 pork tenderloins. This is a super tender cut of meat, but it’s important not to over cook it.
Balsamic vinegar
This adds a hint of sweetness and flavor to this pork tenderloin. You can substitute for white balsamic vinegar. You can also use apple cider vinegar, but this will give a different flavor.
Italian seasoning
Substitute for dried herbs like dried basil, oregano, and/or thyme.
See the recipe card below for a full list of ingredients and measurements.
Equipment Needed
Le Creuset Dutch Oven, 5.5 qt.
Buy Now →
Buy Now →
Buy Now →
(affiliate link)
A Dutch oven is an essential kitchen tool to have. Often made from cast iron, they are well known for their heat retention.
Dutch ovens can transfer to the oven, making them versatile for many types of recipes! (Try over 30+ Dutch Oven Recipes)
Click for the 5.5 qt. Dutch oven I use!
No Dutch oven? No problem! Check out this article about Dutch Oven Substitutes.
How to Cook Pork Tenderloin in the Oven
Using a cast iron dutch oven makes tender pork tenderloin every time!
SEAR
Season pork tenderloin, then sear in olive oil until browned on both sides.
MIX
Add in butter, balsamic vinegar, and dried herbs and stir.
TOP
Add pork tenderloin back to the pan and spoon sauce over it.
ROAST
Cook covered until the internal temperature of the pork reaches 145ºF.
REST
Rest the pork on a cutting board for 10-15 minutes
SERVE
Slice into thick pieces then top with balsamic glaze and enjoy!
Cooking Temperature for Pork Tenderloin
Pork tenderloin should be cooked to an internal temperature of 145ºF. This will result in a medium cook with a slight pink center.
The USDA recommends pork to be cooked anywhere between 145ºF to 160ºF, but removing the pork at 145ºF will typically result in the juiciest meat.
A digital meat thermometer (affiliate link) is your best friend when cooking proteins! It is the best and safest way to ensure you are cooking your proteins to the proper temperature.
The timing in a recipe is only an estimate, as everyone's stoves and ovens are different. Using a thermometer is a foolproof way to cook your pork tenderloin perfectly.
Expert Tips
Room Temperature Pork
Take your pork out of the refrigerator about 20 minutes prior to cooking so it can come closer to room temperature. This helps to get a better sear.
Meat Thermometer
A digital meat thermometer (affiliate link) is the best way to get tender juicy pork! For pork tenderloin: 145ºF is Medium, 160ºF is Medium-Well, and 175ºF is Well Done.
Pat Meat Dry
We all love a golden brown color on meat, that’s what makes a beautiful presentation! To get this color, it helps to pat the pork dry before seasoning. If you skip this step, the pork can steam instead of sear, and instead be a gray-ish color.
Cook it Covered
When cooking pork, a common complaint is that the pork becomes very dry, which is a result from losing moisture to the heat. Cooking the pork tenderloin with the lid on will help preserve the juiciness in the pork and make sure that the pork is not dry.
Let it Rest
Once the pork reaches the internal temperature you desire, take it out of the oven and onto a non-porous cutting board (affiliate link) (this means it won't pick up smells) or plate. Allowing the meat to rest before slicing helps the juices in the pork stay, resulting in a juicy, flavorful meal.
Storage
Store leftover pork tenderloin in the refrigerator in an airtight container for 3-4 days.
What to Serve with Pork Tenderloin
Make this dutch oven pork tenderloin a complete delicious dinner by pairing it with some of these side dishes!
Try a Simple Arugula and Spinach Salad, Glazed Carrots, Mexican Green Beans, or Mashed Potatoes.
Variations
Change up this dutch oven pork tenderloin to make it your own!
- Add extra seasonings like garlic powder, onion powder, or chili powder to make a dry rub before searing the pork.
- Make it a one-pot meal by adding in some chopped veggies before transferring the pot to the oven.
- Change up the glaze by using a mixture of soy sauce and brown sugar, or dry mustard, maple syrup, and apple cider vinegar. You might also like to try my Fig Balsamic Pork Tenderloin!
- You can even make this recipe with one of the pre-seasoned pork tenderloins usually sold in the meat case at the grocery store.
Frequently Asked Questions
How do I keep pork tenderloin moist?
The best way to keep a pork tenderloin moist is to not overcook it! Cook the tenderloin to 145ºF and it will be perfectly cooked and juicy. Pork cooked to 160°F and over tends to dry out.
When do I know pork is done?
The best way to know when pork is done cooking is to use a digital meat thermometer. Cook pork tenderloin, pork chops, and pork loin to 145ºF.
Should I remove the silver skin before cooking?
Yes, it is best to remove the silverskin before cooking pork. It can be chewy when cooked and it is easier to remove it before cooking than after.
How long to cook pork tenderloin in the oven?
Pork tenderloin can take anywhere from 10-25 minutes in the oven depending on the side and oven temperature. It is best to use a meat thermometer so you can make sure your pork is properly cooked to 145°F.
Is pork tenderloin the same as pork loin?
No, pork tenderloin and pork loin are two different cuts of meat. Pork tenderloin is smaller and more tender. Pork loin is slightly larger and slightly more tough.
More Pork Recipes
More Dutch Oven Recipes
If you try this recipe, don’t forget to rate the recipe and leave me a comment below so I know what you think! Follow Elise Tries to Cook on Facebook, Instagram, and Pinterest, and Subscribe via email to receive the latest recipes!
📖 Recipe
Dutch Oven Pork Tenderloin Recipe
Ingredients
- 1 pound pork tenderloin
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 tablespoons balsamic vinegar
- 1 tablespoon dried Italian seasoning
Instructions
- Preheat the oven to 375ºF.
- Trim away the silver skin and any excess fat from the pork tenderloin using a thin, sharp knife. Pat the pork tenderloin dry with clean paper towels. Season the pork with kosher salt and black pepper.
- Heat the dutch oven on the stove at medium-high heat. Add 1 tablespoon of olive oil and let the pan get hot (about 1-2 minutes).
- Once the pan is hot, sear the pork tenderloin for 3-4 minutes per side, until the outside is slightly browned. After the pork is seared on all sides, turn off heat and set pork tenderloin aside on a plate.
- Add the butter to the dutch oven and stir, making sure to scrape any browned bits from the pork tenderloin.
- Add the balsamic vinegar and dried herbs, stirring until the butter is completely melted.
- Place the pork tenderloin back into the dutch oven and spoon some sauce over it.
- Place the dutch oven into the oven, lid on.
- Cook until the pork tenderloin reaches an internal heat of 145ºF at the thickest part, about 10-15 minutes. I always check the internal temperature after 10 minutes.
- After the pork tenderloin reaches the preferred internal temperature (145ºF is recommended), immediately remove the dutch oven from the oven. Remove the tenderloins from the dutch oven and onto a cutting board, leaving to rest for 10-15 minutes. Place aluminum foil over the top to keep warm.
- While the tenderloin rests, spoon the pan juices into a small bowl for serving.
- Once rested, slice into half-inch medallions. Place onto a serving plate or directly onto dinner plates.
- Serve with the remaining pan sauce. Option to top with fresh herbs.
Comments
No Comments