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Dutch oven pork loin

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Easy and super delicious

Ingredients

Scale

  • 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

Instructions

  1. Peel the onions and slice them very thinly. Peel the garlic cloves and mince them. Cube the potatoes and set aside.

  2. Season the pork tenderloin with salt and pepper on every side. 

  3. In the dutch oven add the olive oil,  minced garlic, and seasoned pork tenderloin. Brown on each side. Remove and set aside.

  4. Add the sliced onions and cook until they start to get translucent and fragrant. 

  5. 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. 

  6. At the 2:30 mark, add the potatoes to the dutch oven, mix well and let cook until soft. 

  7. Remove the pork loin and slice it. Add it back to the dutch oven. 

Notes

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. 

Find it online: https://livelytable.com/dutch-oven-pork-tenderloin-and-potatoes/