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 delicous dinner.
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.
Notes
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 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.If desired, you can cook this in a 350-degree oven for one hour or until done.