Dutch Oven Pork Tenderloin

We have successfully completed our quest for the easy, delicious, and moist dutch oven tenderloin that we’ve long been looking for. Great to eat as a tenderloin with potatoes, or to shred up the leftovers for a pulled pork sandwich. (Though for amazing pulled pork, you should go check out my carnitas)

Equipment I use:

Enamel Dutch Oven

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Dutch Oven Pork Tenderloin

Easy, moist, and delicious. All you could want out of a dutch oven pork tenderloin. This dinner is set it and forget it.

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Prep Time 10 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 10 minutes mins

Course Main Course

Cuisine American

Equipment

• Dutch oven

Ingredients

  

• 1 pork tenderloin 1.5-2.5 pounds
• 4 cups chicken broth
• ½ Tbsp Maggi Seasoning Liquid (see note)
• salt and pepper to taste
• 1 Tbsp caraway seeds
• 2 cloves garlic smashed

Instructions

 

• Begin preheating your dutch oven on the stove over medium-high heat. Preheat your oven to 350°F.
• Season your pork tenderloin with salt and pepper.
• Add the tenderloin to the dutch oven, and sear all sides. Sprinkle the caraway seeds on top.
• Add the chicken broth, Maggi, and garlic to the dutch oven.
• Cover your Dutch Oven and place in the preheated oven for 3 hours.
• After 3 hours your tenderloin should be tender and moist, and your stock should have reduced a bit.
• Shred or slice pork to serve. The broth serves as a tasty au jus.

Notes

• I had never even heard of Maggi until I met my husband. It is the secret ingredient to many Polish recipes and adds an amazing savory flavor to this recipe.
• Suggested serving. Slice cooked tenderloin and pour the reduced cooking stock over the top. Roasted vegetables on the side highly recommended.

Keyword dutch oven, pork, tenderloin