Are you craving a delicious, easy weeknight dinner that feels incredibly special? Look no further than this fall-apart pork tenderloin recipe, cooked to juicy perfection in a Dutch oven. This simple method delivers incredibly tender, flavorful pork, perfect for a family meal or a sophisticated dinner party. It's one of those easy recipes that consistently delivers impressive results, making it a staple in my healthy meals rotation. Let's get cooking!
Ingredients:
- 1.5-2 lb boneless pork tenderloin
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup dry white wine (optional, can substitute with more broth)
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup baby potatoes, halved or quartered if large
- 1 cup carrots, peeled and chopped
- Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Sear the Pork Tenderloin
Pat the pork tenderloin dry with paper towels. Season generously with salt and pepper. Heat the olive oil in your Dutch oven over medium-high heat. Sear the pork tenderloin on all sides until nicely browned, about 2-3 minutes per side. This step is crucial for developing a delicious crust. Remove the pork from the Dutch oven and set aside.
Step 2: Sauté Aromatics
Add the chopped onion to the Dutch oven and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. This builds a flavorful base for your sauce.
Step 3: Deglaze and Simmer
Pour in the white wine (or chicken broth), scraping up any browned bits from the bottom of the Dutch oven. This deglazing process adds depth of flavor to your dish. Stir in the Dijon mustard and thyme. Bring the mixture to a simmer.
Step 4: Braise the Pork
Return the pork tenderloin to the Dutch oven. Add the baby potatoes and carrots. Pour enough chicken broth to almost cover the vegetables and meat. Bring to a simmer, then reduce the heat to low, cover the Dutch oven, and braise for 45-60 minutes, or until the pork is cooked through and easily shreds with a fork. The internal temperature should reach 145°F (63°C).
Step 5: Rest and Serve
Remove the pork tenderloin from the Dutch oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful pork. Meanwhile, you can thicken the sauce if desired by removing the vegetables, increasing the heat slightly and letting the liquid reduce. Slice the pork and serve it over the roasted vegetables, drizzled with the delicious sauce. Garnish with fresh parsley.
Cooking Tips for the Best Results:
- Don't overcrowd the Dutch oven: Ensure there's enough space for the pork and vegetables to brown properly.
- Use a meat thermometer: This is the best way to ensure your pork is cooked to the perfect internal temperature.
- Adjust cooking time: Cooking time may vary depending on the size of your pork tenderloin. Always check for doneness using a meat thermometer.
Variations:
- Apple Cider Pork: Substitute apple cider for the white wine for a sweet and savory twist. Add some diced apples to the Dutch oven along with the vegetables.
- Spicy Pork: Add a pinch of red pepper flakes to the sauce for a little heat.
- Herb Variations: Experiment with different herbs like rosemary, sage, or oregano.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-450
- Protein: 35-40g
- Fat: 15-20g
- Carbohydrates: 20-25g
This Dutch oven pork tenderloin recipe is a fantastic example of how delicious and healthy meals can be quick and easy to prepare. Enjoy this homemade cooking masterpiece!