Dutch Oven Pork Tenderloin

pork tenderloin in dutch oven with potatoes and vegetables.

4.67 from 15 votes

Cook your pork tenderloin in the Dutch oven; this is a simple and delicious one-pot recipe with lots of potatoes and vegetables.

Prep Time20

Cook Time45

Total Time1 5

Course: Beef, Pork and Lamb

Cuisine: American

Servings: servings

Calories: 630kcal

Author: Adina

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.

Nutrition