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Dutch Oven Pork Tenderloin

Dutch Oven Honey Garlic Pork Tenderloin

A juicy, flavor-packed Dutch Oven Pork Tenderloin coated in a sweet honey garlic glaze and roasted over carrots and potatoes — all in one pot for easy cleanup and a complete family dinner!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6

Ingredients
  

For the Spice Rub:

  • 2 lbs Pork tenderloin (2 pieces, ~1 lb each)
  • 1 tsp salt
  • ½ tsp Black pepper
  • 1 tsp Italian seasoning
  • 1 tsp Paprika
  • 1 tsp Garlic powder
  • 2 tbsp Olive oil

For the Honey Garlic Glaze:

  • 4 cloves Fresh garlic, minced
  • 2 tbsp Soy sauce (low sodium)
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Apple cider vinegar

For the Vegetables:

  • 3 Large carrots, cut into chunks
  • 1 Medium onion, diced
  • ½ cup Chicken stock

Instructions
 

  • 1. Preheat the oven to 400°F. Whisk together all the honey garlic glaze ingredients in a small bowl and set aside.
    2. Trim the pork by removing the silver skin using a sharp knife. Mix together salt, pepper, Italian seasoning, paprika, and garlic powder. Rub the spice mixture evenly over all sides of both pork tenderloins.
    3. Sear the pork by heating olive oil in the dutch oven over medium-high heat. Add the pork and sear for 1–2 minutes per side until lightly browned on all sides. Remove and set aside.
    4. Deglaze the pot by pouring in the chicken stock and scraping up any browned bits from the bottom using a wooden spoon.
    5. Cook the aromatics and vegetables by adding the diced onion to the pot and cooking for 2–3 minutes. Stir in the carrots and potatoes and mix to combine.
    6. Glaze the pork by brushing the honey garlic glaze generously over the seared pork tenderloins. Pour any remaining glaze over the vegetables in the pot.
    7. Roast covered by placing the glazed pork on top of the vegetables, putting the lid on the dutch oven, and transferring to the preheated oven. Cook for 25–35 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
    8. Rest the pork by removing it from the pot and tenting loosely with foil. Return the vegetables to the oven uncovered for an additional 10 minutes or until fork-tender.
    9. Slice and serve the pork into medallions alongside the carrots and potatoes. Spoon the pan juices over everything and enjoy!

Notes

  • Always cook pork tenderloin to an internal temperature of 145°F — no more, or it risks drying out.
  • Remove the silver skin before cooking to prevent the meat from curling and becoming chewy.
  • For vegetables and pork to finish at the same time, sauté carrots and potatoes on the stovetop for 5–7 minutes before transferring to the oven.
  • Substitutions: Tamari for gluten-free, maple syrup instead of honey, and balsamic vinegar instead of apple cider vinegar.
  • Leftovers keep in the fridge for 3–4 days or in the freezer for up to 3 months.
 
Nutrition (Per Serving)
  • Calories: 340 kcal
  • Protein: 34g
  • Carbohydrates: 28g
  • Fat: 9g
  • Saturated Fat: 2g
  • Sodium: 480mg
  • Fiber: 3g
  • Sugar: 13g
Keyword dutch oven pork tenderloin, easy pork dinner, family dinner recipes, honey garlic pork, one pot pork dinner, pork tenderloin recipe