This Dutch Oven Pork Tenderloin is made with pork loin, rosemary, thyme, garlic, red pepper flakes and olive oil.
Although some people think pork is a blander meat, I like it because it becomes more versatile and easy to manipulate with flavors. If you cook it right, it is awesome. Other pork recipes I have made was my carnitas tacos, which I think you should give a try!
What is the difference between pork loin and pork chops?
These are different cuts. Pork loin usually comes in a bigger chunk, and is more mild in flavor. This is why I like to cook pork loin by searing it initially. It gives it a more crispy exterior so I tend to like to do that more. It is not necessary if you don’t want the crisp.
Can I use fresh thyme and rosemary?
You can use fresh thyme and fresh rosemary instead, but you will have to add more of it. Dried herbs have a more concentrated flavor so you will need to use 2 tablespoons of the fresh thyme and rosemary, chopped.
What is the best wine for this dish?
I would definitely go with a red wine. Maybe a cabernet or a nice Malbec!
How to make Dutch Oven Pork Tenderloin
Preheat the oven to 375 F. In a small bowl, add the rosemary, thyme, red pepper flakes, minced garlic, parsley, salt and pepper.
Put the pork loin in a dutch oven and rub the herbs and olive oil all over the pork loin. Stab the pork loin and stick each of the 4 pieces of garlic into the pork loin. We will be searing the pork on the stove top and then transferring to the oven. You can use a cast iron skillet too.
Sear the pork over high heat on all sides until nicely browned.
Transfer to the oven in the dutch oven, cover, and roast for 20 minutes. If you are using a cast iron, you can cover with aluminum foil.
Remove from the skillet and set aside, covered in aluminum foil for 15 minutes.
Meanwhile, in the same dutch oven add the butter and the flour. Whisk for 2 minutes and then pour the chicken broth and bring to a boil.
Slice the pork loin and pour gravy over the pork to serve!Print