Dutch Oven Pork Tenderloin

Name: Dutch Oven Pork Tenderloin
Cuisine: American
Ingredients: 2 pound pork tenderloin; 2 cups chicken or veggie broth; 1 onion, chunked; 3 carrots, sliced & chunked; 1 green pepper, sliced; 2 Tbs corn starch mixed with 2 Tbs cold water; 1 Tbs olive oil; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp Italian seasoning; 1 tsp steak seasoning; 1 tsp sea salt; 1/2 cup brown sugar

Elyse Rose @elyserose

USA

I was gifted part of a pork tenderloin and I didn’t want to cut into pork chops. Feel free to add potatoes, I didn’t have any

Elyse Rose @elyserose

USA

I was gifted part of a pork tenderloin and I didn’t want to cut into pork chops. Feel free to add potatoes, I didn’t have any

Saved

Ingredients

2 poundpork tenderloin
2 cupschicken or veggie broth
1onion, chunked
3carrots, sliced & chunked
1green pepper, sliced
2 Tbscorn starch mixed with 2 Tbs cold water
1 Tbsolive oil
Dry Rub
1 tspgarlic powder
1 tsponion powder
1 tspItalian seasoning
1 tspsteak seasoning
1 tspsea salt
1/2 cupbrown sugar

Saved

Steps

1

Preheat oven to 350. In a small bowl, mix seasonings together to make a dry rub. Put pork in a pan and rub all sides of pork roast with seasonings. Place pork in the bottom of a dutch oven.
2

Drizzle olive oil in the bottom of the dutch oven and sear the meat over medium heat on all sides using large tongs. Remove tenderloin and cover with foil.
3

Deglaze the bottom of the dutch oven by pouring in the broth and scraping up the brown bits with a spoon over medium high heat. Add cornstarch mixture to the pot and stir until a brown gravy thickens.
4

Slice onions and carrots and place in the bottom of the dutch oven with the gravy. Stir well and sprinkle veggies with a dash of salt and Italian seasoning.
5

Place roast on top of root vegetables in dutch oven and close the lid. Bake at 350 degrees for 30 minutes or until internal temperature of the pork reaches 145 degrees when using a meat thermometer. Optional: Remove pork and wrap in aluminum foil.
6

Raise temp to 400 and cook, covered for 15 minutes.