This hearty and comforting recipe for pork tenderloin uses the Dutch oven to not only save on dishes, but to keep the meat moist and flavorful. The pork tenderloin is cooked with apples and onions, in a rich gravy flavored with herbs and balsamic vinegar.
This recipe was developed using Diamond Crystal kosher salt which is quite light and flaky; to substitute Morton kosher or regular table salt, use 3/4 teaspoon in the gravy rather than the 1 1/2 teaspoon called for. When seasoning the pork tenderloins, salt to taste.
The pork can become dry if overcooked, so I recommend using an oven-safe alarm thermometer if you have one. This type of thermometer has a probe that stays in the meat during cooking, and will beep once the target temperature is reached. Or, be sure to check the meat with a regular instant-read thermometer every few minutes after the minimum cook time to ensure the pork does not overcook.
The nutrition information below was calculated using a total of 2 1/2 teaspoons Diamond Crystal kosher salt for the entire recipe. This nutrition information is an estimate only; the nutrition counts of your dish will vary based on the brands and exact amounts of ingredients used. This information was provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy.
Keywords: Dutch oven pork tenderloin, pork tenderloin in a Dutch oven