Dutch Oven Pork Tenderloin is a flavorful fork-tender pork roast made easily in the Instant Precision Dutch Oven. Stuffed with garlic butter, sun-dried tomatoes, and basil then served with a white wine gravy this makes for an impressive and delicious dinner.
Why this works
- Simple- just a few ingredients combine into this delicious Dutch Oven Pork Tenderloin that makes an absolute flavor explosion just like beef stroganoff.
- Dutch oven cooking - this utilizes one of the most versatile pots in your kitchen. The Dutch oven is the best for browning meat and then braising in liquid for gorgeous meat main dishes. It keeps this lean cut of meat moist and tender. You can also make bread in your Dutch oven too!
- Gorgeous - pork tenderloins are a showstopper when served on the dinner table. The Dutch oven also makes beef roasts and delicious pork chops that can be beautifully plated.
Ingredients you will need
Here is a quick snapshot of the ingredients you'll need. Scroll down to the recipe card where you'll find exact measurements.
- Pork Tenderloin - note this is a pork tenderloin, not the larger pork loin. These are usually sold at the store in bags of one or two tenderloins.
- Vegetable bouillon - using vegetable broth or bouillon gives the gravy a really nice flavor. Chicken broth can also be used. If you are on a low-sodium diet you will want to opt for the sodium-free or low-sodium broth or bouillon.
- White wine - I like to use a Sauvignon Blanc or Pinot Grigio for this. I find it helpful to buy a 4-pack of the small bottles to keep on hand for recipes like this so I don't have to open a large bottle. Of course, if wine is not your thing you can just omit this or use more broth instead.
How to make this
Step 1: Butterfly and stuff the pork tenderloin
Take a long knife and with the pork tenderloin on its side make a long cut down the side. Cut until you almost make it to the other side but do not cut all the way through.
The tenderloin should open up like a book and lay flat. Using a kitchen mallet with the flat side work the meat into a uniform thickness. It shouldn't take much to do this. It will make it big enough to stuff, and ensure even cooking.
Note: Be careful not to overwork the meat as it is a tender cut, and we do not want it to fall apart.
Salt and pepper both sides of the meat. Lay the meat open and cover each tenderloin with ¼ cup of garlic butter.
Top each tenderloin with half of the sun-dried tomatoes and basil. Roll the tenderloin away from you being careful to tuck in any stray pieces of the filling. Finish rolling until it is seam-side down.
Cut several pieces of kitchen twine. Start tying the pork tenderloin starting from the center and then working your way out. Trim any excess twine then set it aside.
Step 2: Cooking the pork and making the sauce
Preheat the Instant Dutch Oven to saute. Once heated add the olive oil, and sear all sides of the pork tenderloins. Remove to plate.
Add two tablespoons of garlic butter to the Dutch oven. Allow it to melt, and then add the wine. Deglaze the pot, and reduce the wine to about half of its original amount.
Note: If you do not want to use the wine, add the broth to deglaze the pot then proceed.
Once the wine has reduced, add 1 ½-cups of water and the vegetable bouillon. Allow the bouillon to dissolve completely then turn off the saute, and then return the meat back to the pot.
Cook on manual mode 2 at 300 degrees for 45 minutes. Once done remove the Dutch Oven Pork Tenderloin, and strain the drippings through a fine metal mesh strainer or cheesecloth.
Return the drippings back to the pan, and turn on to sear/saute. Make a cornstarch slurry then add to the Dutch oven. Allow to slightly thicken, and then remove for serving.
Be sure to leave a little space at the edge when stuffing the pork tenderloin. This will help keep all the contents inside.
If you cannot find garlic butter at the store make your own. Soften 1-cup of butter then combine with 1 tablespoon of minced garlic, 1 teaspoon of Italian herb seasoning, ½ teaspoon of garlic powder, and ¼ cup of shredded Parmesan cheese.
If you want to make this a one-pot meal add potatoes and carrots in with the meat for cooking.
The pork tenderloin is a small piece that runs along the backbone of the pig. The pork loin is much wider and has a longer cut that comes from the back. This cut is bone-in or boneless and is often used for pork chops or roasts.
Pork is considered to be done at a temperature of 145 degrees which leaves the pork slightly pink. However, most people like it well-done with no pink which is 160 degrees.
Yes, if you prefer to cook this in the oven follow all the steps above. Cook covered in a 350-degree oven for one hour or until done.
Storage & reheating
Serve immediately, or store in an airtight container for up to one week. This can be frozen for up to three months, and then thawed in the refrigerator prior to reheating. Be careful not to overcook when reheating as it may dry out the meat.
More Instant Dutch Oven recipes
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Dutch Oven Pork Tenderloin
- 2 pork tenderloins
- 1 tablespoon olive oil
- ½ cup garlic butter
- ½ cup fresh basil
- ⅔ cup sun-dried tomatoes
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup white wine can be omitted, or replaced with additional broth
- 2 tablespoons garlic butter
- 1 teaspoon vegetable Better than Bouillon can use boxed, or chicken bouillon
- 1 ½ cups water
- 1 teaspoon cornstarch
- 1 teaspoon water
Equipment You Might Need
- Butterfly the pork tenderloins by making a cut with a long knife through the side of the meat. Cut leaving the pork tenderloin whole but able to be opened like a flat book.
- Take a kitchen mallet or rolling pin and use it to make the pork tenderloin a uniform thickness. I recommend using the flat side of the mallet. Careful not to overwork the meat as the tenderloin is very tender and we don't want it to fall apart.
- Salt and pepper both sides of the meat to taste.
- Open the tenderloin and lay it flat. Spread ¼-cup of the garlic butter inside each one. Add a layer of basil and sun-dried tomatoes on top of this.
- Start rolling the tenderloin away from you being careful to tuck in any ingredients that might try to escape. You should finish seam side down.
- Use kitchen twine to tie the roast for cooking. Start in the middle and work your way out.
- Preheat the Instant Precision Dutch Oven to sear/saute. Once heated add a small amount of olive oil to the pot. Sear each pork tenderloin on all sides then remove to a plate.
- Add in two tablespoons of garlic butter, and melt. To this add the white wine, and reduce to half.
- Add in the Vegetable Better than Bouillon and 1 ½-cups of water. Allow the bouillon to dissolve. Return the meat to the pan.
- Cook on manual mode 2 at 300-degrees for 45 minutes. Turn the tenderloins halfway through the cooking time. This will produce a well-done pork tenderloin that is fork tender.
- Once done remove the pork tenderloins to a plate. Strain the broth and return it to the Dutch oven.
- Heat on sear/saute. Combine the cornstarch and remaining water to make a cornstarch slurry. Add this to the pan drippings until slightly thickened. Remove to gravy for serving.
- Serve immediately, or store in an airtight container for up to one week. This can be frozen for up to three months and thawed in the refrigerator. Be careful when reheating so as not to dry the meat out.