This Dutch oven pork tenderloin is the perfect recipe to make for a cozy evening at home. Juicy, tender pork is slow cooked in a Dutch oven and served with a flavorful red wine and caramelized onion sauce that makes this meal special. Buttery potatoes are added to round out this delicious meal.
Why You'll Love this Dutch Oven Pork Tenderloin
This Dutch oven pork tenderloin is a showstopper of a meal. It combines juicy pork and red wine with rich caramelized onions to make the perfect sauce. It's then completed with soft potatoes. Cooking in the Dutch oven means you can get all those flavors locked in without any fuss or worry about dry meat.
The combination of ingredients makes for a delicious balance of sweet and savory flavors that will wow all who try it. And it's also easy to prepare. With only minimal prep and the Dutch oven doing all the hard work, this dish is perfect if you're looking for a fuss-free dinner.
Is this Recipe Healthy?
Pork tenderloin is the leanest cut of pork. It is an excellent source of protein and is low in fat and cholesterol. It is rich in B vitamins, including vitamin B6 and vitamin B12. Pork tenderloin also contains selenium, which helps to support the immune system and is essential for proper thyroid function. It also provides important minerals like zinc and phosphorus.
This recipe includes veggies like potatoes and onions. Potatoes are good sources of vitamins and minerals, such as vitamin C, vitamin B6, potassium, and fiber. Leaving the skin on provides even more nutrients. White onions contain good amounts of vitamin B6, vitamin C, manganese, and fiber.
How to Make Dutch Oven Pork Tenderloin
- Peel the onions and cut them into very thin slices. Set aside.
- Peel and mince the garlic cloves. Set aside.
- Cube the potatoes and set aside.
- Season the pork tenderloin with salt and pepper on all sides.
- Heat the olive oil in the Dutch oven. Add the minced garlic and seasoned pork tenderloin. Brown the pork on all sides. Remove and set aside.
- Add the sliced onions and cook until they start to get translucent and fragrant.
- Add the seared pork tenderloin back to the Dutch oven along with the thyme, rosemary, bay leaves, and wine.
- Close the lid and cook on medium-low heat for 3 hours.
- After 2 ½ hours of cooking, add the potatoes, mix well, and cook until soft.
- Remove and slice the pork tenderloin and add it back to the Dutch oven.
Tips and Variations for Dutch Oven Pork Tenderloin
To ensure the best Dutch oven pork tenderloin, follow these tips and try these variations:
- Once cooked, remove the pork tenderloin from the Dutch oven and allow it to rest for at least 3 minutes before slicing. This will seal in the juices.
- Try this recipe in the slow cooker. Sear the pork and cook the onions as written in this recipe. Then add everything into the slow cooker and let it do its magic.
- Double the recipe or save some leftovers. This dish is even better the day after cooking. The meat is tender and juicy, and the red wine sauce thickens a bit.
- Try using different proteins in place of the pork tenderloin, such as chicken breasts, turkey breast, or beef tenderloin.
- Add additional veggies to the dish, such as celery, carrots, or mushrooms.
- Add diced apples to the dish for a sweet complement to the pork.
More Pork Recipes
- Slow Cooker Pork Loin with Peach Sauce
- Perfect Garlic Rosemary Pork Tenderloin
- One Pot Braised Pork Loin with Apples, Onions, and Fennel
- Honey Grilled Pork Chops with Grilled Plums
Dutch Oven Pork Tenderloin FAQs
The best cut of pork to substitute for pork tenderloin would be the loin chop. Loin chops are less expensive than pork tenderloins and provide a similar flavor when cooked. They are a little larger in size.
You can store leftovers of the Dutch oven pork tenderloin in an airtight container in the fridge for up to 5 days.
This recipe does not freeze well, so it's not recommended. If you must freeze the pork, remove the potatoes because they don't freeze well and will need to be thrown out.
This Dutch oven pork tenderloin with caramelized onions and red wine sauce is a delicious meal that's sure to impress. It's an easy recipe to make but great for a special occasion. Not only does it make for a beautiful presentation, but it also provides essential vitamins and minerals like selenium, phosphorus, vitamin B6, vitamin C, and more.Print
Dutch oven pork loin
Easy and super delicious
- Prep Time: 10 minutes
- Cook Time: 3:30 hours
- Total Time: 43 minute
- Yield: 4 servings 1x
- Category: stews/pork recipes
- Cuisine: International
1 pork tenderloin
3 big white onions
1 pound potatoes
2 cup red wine of choice
2 teaspoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
2 garlic cloves
Peel the onions and slice them very thinly. Peel the garlic cloves and mince them. Cube the potatoes and set aside.
Season the pork tenderloin with salt and pepper on every side.
In the dutch oven add the olive oil, minced garlic, and seasoned pork tenderloin. Brown on each side. Remove and set aside.
Add the sliced onions and cook until they start to get translucent and fragrant.
Add back the seared pork tenderloin, and add the dried herbs and the 2 cups of wine. Close the lid and let cook on medium-low heat for 3 hours.
At the 2:30 mark, add the potatoes to the dutch oven, mix well and let cook until soft.
Remove the pork loin and slice it. Add it back to the dutch oven.
This recipe could be done easily in the slow cooker, just sear and brown the meat and the onions in a separate pan or pot and then add everything into the slow cooker and let it do its magic.
It’s very good right after being made and even better the day after. The meat is tender and juicy and very full of flavors, and the red wine sauce reduces to a thick brown sauce to die for.
It can be stored in the fridge in sealed containers for up to 5 days. Do not freeze, if you do it remove the potatoes since they cannot freeze that well.
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