Try the Dutch oven pork tenderloin; this is a simple and delicious one-pot recipe with lots of potatoes and vegetables.
This simple Dutch oven pork tenderloin recipe is a family favorite and one of our most-cooked pork recipes. Why? First of all, it tastes delicious! The meat is lean, moist, and tender, and the potatoes and vegetables are hearty and comforting.
On top of everything, it is super easy to cook pork tenderloin in the Dutch oven! It's a one-pot dish containing all the elements needed for a complete meal: meat, potatoes, veggies, and gravy - all in one!
If you like pork tenderloin, check out the Cast Iron Pork Tenderloin, Air Fryer Pork Tenderloin, the Cream Cheese Stuffed Pork Tenderloin, the Juicy Apricot Glazed Pork, or the Pistachio-Crusted Pork.
Jump to recipe
Recipe ingredients
Pork tenderloin: When buying this cut of meat, I look for a piece weighing about 2 pounds (900 g) that is generally enough for a hungry family of four. It usually comes in one long piece. For the recipe, you will need to cut this long filet into two pieces.
Also known as filet or pork tender, this lean, narrow, boneless meat is cut from the muscle along the animal's backbone. It weighs between 1 and 2 pounds. Don't confuse it with the larger loin, which can have or lack bones and comes from the animal's back. If you wish to cook a loin, check out this recipe for Spicy Pork Roast.
Vegetables: Potatoes, onion, garlic, pepper, carrots, and green beans. Try our Dutch Oven Chicken Breast, too.
See the recipe card for full information on ingredients and quantities.
How to cook pork tenderloin in the Dutch oven?
Step #1: Sear the seasoned pork pieces for about 2 minutes per side on medium-high heat. Remove from the pot.
Step #2: Cook the onions with a pinch of salt for about 2 minutes, often stirring.
Step #3: Pre-cook the vegetables (except for the green beans) for 5 minutes until slightly softer. Add a splash of the chicken stock if necessary to stop them from catching. Add green beans, herbs, and stock.
Step #4: Place tenderloin pieces on top of the vegetables. Cover, and cook on low for 15-20 minutes (internal temperature 145°F/ 63°C). Remove the meat from the pot.
Finish: Continue cooking the vegetables and the gravy with the lid on for another 5 minutes. Remove the lid and cook for another 5 minutes to allow the sauce to thicken and the potatoes to become soft (if they are not so already).
You can use the pot to make Dutch Oven Pork Roast, Dutch Oven Pulled Pork, Turkey Breast in the Dutch Oven, or Dutch Oven Whole Chicken.
Good to know!
Internal temperature for pork: According to USDA, pork (the link opens in a new tab) is considered safe to eat when it has an internal temperature of 145°F/ 63°C. At this point, it will be medium-rare and quite pink. Don’t overcook the pork out of fear it might not be safely cooked.
Remove the silverskin: Place the pork on a cutting board and use a small sharp knife to carefully remove the fat and silverskin. Slip the blade under the silverskin, release a bit, then grab it and run the knife underneath, angling it away from the meat. Be careful to remove only the skin, not the flesh. Finally, cut the filet into two equal parts.
Why should you use the Dutch oven for this recipe? You can sear the meat and brown the vegetables perfectly, then use the same pot to simmer everything together. The lid keeps the moisture in, cooking the pork until it's juicy and tender and the potatoes and veggies soft. This also helps form a delicious gravy.
Recipe FAQs
Yes, it tastes much better, and it's juicier if it's still slightly pink in the middle. But it should not be red or bloody.
Refrigerate in an airtight container for 2-3 days.
Reheat on the stovetop. I cut the meat into smaller pieces and mix it with the rest of the ingredients. Add a splash of stock or water if the dish seems to dry while reheating. The gravy keeps the lean meat from drying too much. Even after reheating, it will still taste delicious.
You can freeze leftover Dutch oven pork tenderloin, but I would not freeze the potatoes; they are not great once thawed.
Dutch Oven Pork Tenderloin
Equipment
- Dutch oven
Ingredients
- 1 pork tenderloin about 900 g/ 2 lbs
- 1 teaspoon sweet paprika
- 1 teaspoon smoked paprika not hot
- ½ teaspoon garlic powder
- ¾ teaspoon fine sea salt or Kosher use a bit less if using table salt
- ½ teaspoon ground black pepper
- 1.5 lb potatoes 700 g
- 2 medium carrots about 100 g/ 3.5 oz
- 1 small red bell pepper about 100 g/ 3.5 oz
- 5 garlic cloves
- 1 medium onion about 100 g/ 3.5 oz
- 2 tablespoons vegetable oil divided
- 2 cups low sodium chicken stock 500 ml, Note 1
- 9 oz green beans 250 g, fresh or frozen and thawed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
- Prepare the pork: Place the tenderloin on a cutting board and remove the fat and the silverskin with a small sharp knife. Slip the blade just under this skin and release a bit of it first. Grab this released piece with the other hand and run the knife underneath the skin, keeping it at an angle away from the meat. Work carefully to remove only the skin and not the flesh underneath. Now, cut the filet into two equal parts.1 pork tenderloin
- Seasoning: Mix sweet and smoked paprika, garlic powder, salt, and pepper. Rub the meat well with the mixture. 1 teaspoon sweet paprika + 1 teaspoon smoked paprika + ½ teaspoon garlic powder + ¾ teaspoon fine sea salt or Kosher + ½ teaspoon ground black pepper
- Prepare vegetables: Peel and cut the potatoes into small cubes (about 1 ½ cm/ 0.5 inch), chop carrots and pepper into small cubes, finely chop the garlic cloves and set them aside. Finely chop the onion and set it aside separately from the rest of the veggies. Snap the green beans in two and set them aside separately from the rest.1.5 lb potatoes/ 700 g + 2 medium carrots + 1 small red bell pepper + 5 garlic cloves + 1 medium onion
- Sear the pork tenderloin: Heat 1 tablespoon of the oil in a wide and shallow Dutch oven and brown the meat all over, about 2 minutes per side. Remove from the pot. Heat the remaining oil and cook the onions with a pinch of salt for about 2 minutes, stirring often.2 tablespoons vegetable oil, divided
- Pre-cook vegetables: Add the remaining vegetables except for the green beans, mix well, and scrape the pot's bottom. Cook for 5 minutes, often stirring, until the vegetables are slightly softer. Add a splash of the chicken stock if necessary to stop the vegetables from catching. 2 cups low sodium chicken stock/ 500 ml
- Simmer the dish: Stir in green beans, thyme, rosemary, and remaining stock. Nestle the two pork pieces on top. Cover, lower the heat, and cook for 15-20 minutes or until the internal temperature reaches 145°F/ 63°C (Note 2). Remove the meat from the pot and let it rest while you finish cooking the dish.9 oz green beans/ 250 g + 1 teaspoon dried thyme + 1 teaspoon dried rosemary
- Gravy: Continue cooking the vegetables and the gravy with the lid on for another 5 minutes. Remove the cover and cook for another 5 minutes to allow the sauce to thicken and the potatoes to become soft (if they are not already).
- Serve: Slice the meat, arrange on top of the veggies and potatoes and serve.
Notes
- Stock: Use homemade or low-sodium chicken stock, or the dish might be too salty when the sauce is reduced.
- Don't overcook the meat; it is essential that it doesn't go beyond this temperature, or it will become dry and chewy.
Cheryl says
The recipe doesn’t What temperature to cook it in the oven for how long?
Adina says
Hi Cheryl. This dish is cooked on the stovetop, not in the oven. The Dutch oven is a type of cast iron dish not the oven itself.
Nancy says
I am new to using a dutch oven! I received one for Christmas and want to learn how to use it. Not sure of its purpose but I want to learn!! At what stovetop heat did you use, I want to make sure I dont over cook it!
Adina says
Hi Nancy. I love my Dutch ovens; I use them for almost everything; I have four of them in different shapes and sizes. Brown the meat on medium-high heat and reduce the heat to low for simmering.
Casey says
Tasted amazing. I am trying to utilize my Dutch oven more and I am glad I came across this recipe. It was my first time making pork tenderloin and it came out amazing. Def. recommend.
Adina says
So happy to hear it, Casey. I love my Dutch oven, you can find more of our Dutch oven favorite recipes on the blog.