Dutch Oven Pork Tenderloin

Square overhead image of two pork tenderloins in a Dutch oven sliced, garnished with fresh herbs, and cooked alongside potatoes and carrots.

5 from 1 vote

Juicy pork tenderloin bakes in one pot with potatoes, carrots, and onions, then gets a quick apple cider pan gravy. It's a cozy, mostly hands-off dinner with hardly any dishes to wash!

Course Dinner

Cuisine American, Southern

Keyword dutch oven pork tenderloin, dutch oven pork tenderloin with gravy, pork tenderloin dutch oven

Prep Time 15

Cook Time 1 20

Total Time 1 35

Servings people

Calories 409kcal

Author Blair Lonergan

Ingredients

For the Pork and Vegetables

2 pork tenderloins (about 1 to 1¼ pounds each)
Kosher salt and ground black pepper, to taste
1 tablespoon butter
2 tablespoons olive oil
2 cups chicken broth, divided
1½ pounds baby Yukon gold or red potatoes, quartered (or halved if very small)
3 carrots, peeled and cut into 2-inch pieces
1 large yellow onion, thinly sliced
3 large ribs celery, cut into ½-inch crescents
2 cloves garlic, minced
1 cup apple cider (not apple cider vinegar)
3 sprigs fresh thyme (or ¼ teaspoon dried)
3 sprigs fresh rosemary (or ¼ teaspoon dried)
1 bay leaf

For the Gravy (optional)

2 tablespoons butter
2 tablespoons all-purpose flour
1 to 1½ cups strained juices from the pot

Instructions

Prep the pork: Preheat the oven to 350°F. Pat the pork dry with paper towels and season on all sides with salt and pepper.
Sear the pork: Heat the butter and olive oil in a large Dutch oven over medium-high heat until hot but not smoking. Sear the pork, turning every couple of minutes, until golden brown on all sides, about 8 to 10 minutes total. It doesn't need to cook through. Remove to a plate.
Cook the vegetables: Reduce the heat to medium. Add 1 cup of the chicken broth and scrape up the browned bits from the bottom of the pot. Add the potatoes, carrots, onion, celery, and garlic. Cook, stirring, until the onions are translucent, about 10 minutes. Season with salt and pepper.
Bake covered: Place the pork on top of the vegetables. Add the remaining 1 cup of chicken broth, the apple cider, thyme, rosemary, and bay leaf. Cover and bake at 350°F until the pork reaches 140°F to 145°F, about 20 to 25 minutes. Move the pork to a plate and tent with foil.
Finish the vegetables: Increase the oven to 400°F. Return the covered pot to the oven and roast the vegetables for about 15 more minutes, until fork-tender.
Slice and plate: Use a slotted spoon to move the vegetables to a serving platter. Slice the pork, arrange it on top, and tent with foil to keep warm.
Make the gravy (optional): Strain the juices from the pot and wipe the pot clean. Melt the butter over medium heat until bubbly. Whisk in the flour and cook for 30 seconds. Gradually whisk in the strained juices until the gravy reaches the consistency you like. Let it bubble for 1 to 2 minutes, then season with salt and pepper.
Serve: Spoon the gravy over the pork and vegetables.

Notes

Pull it a little early: The pork can rise as much as 10°F while it rests, so taking it out around 140°F keeps it from getting overdone. An instant-read thermometer is the most reliable way to check.
A little pink is okay: According to the National Pork Board, pork cooked to 145°F is perfectly safe. It'll have a slight blush of pink in the center and be at its juiciest.
Use sweet apple cider: Not apple cider vinegar. Apple juice, white wine, or extra chicken broth are all fine substitutes.
Choose a wide pot: A wide Dutch oven of about 6 to 8 quarts holds the long tenderloins and all of the vegetables comfortably.
Cooking for two: Use one tenderloin and half the vegetables if you like. Start checking the pork a few minutes early.
Add sweet potatoes: Swap some of the baby potatoes for sweet potato chunks, cut slightly larger since they cook faster.
Skip the gravy: Spoon some of the pan juices over the sliced pork instead.
Storage: Refrigerate leftovers in an airtight container for 3 to 4 days, or freeze the pork and gravy for up to 3 months. Reheat covered in a 325°F oven for 10 to 15 minutes, or in the microwave for smaller portions.

Nutrition