Dutch Oven Pork Tenderloin Recipe with Apples & Onions
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Jump to RecipeThis Dutch oven pork tenderloin recipe is tender, juicy, and a fantastic one-pot dinner! Roasted with apples and onions, and a tangy mustard glaze. It’s a little sweet, a little savory, and makes a fantastic dinner recipe any time of year.
We served up this tasty pork tenderloin with low salt sauerkraut and mashed potatoes for a fantastic meal. If cooking this for guests, a apple walnut salad would also be a fantastic addition to the meal!
Every time we have pork tenderloin, I absolutely love it, and tell myself that we have to make it more often! Pork tenderloin is juicy and lean, and works so well with all kinds of sauces and flavors. I decided to make a one pot Dutch oven pork tenderloin with onions and apples for natural sweetness!
Start by marinading the pork overnight in a marinade (recipe below), the sear it until browned. Bake with apples and onions, or any vegetables you prefer, until the pork is tender, juicy, and cooked to perfection. We gave this a 10/10, and I can’t wait to make it again!
This Dutch Oven Pork Tenderloin Recipe Is
- Bright
- Fresh
- Flavorful
- Sweet & Savory
- Easy to Make
- Cooks in About 30 Minutes
- A Great Sodium Dinner Idea – Any time of Year!
How To Choose a Great Pork Tenderloin
When buying your pork tenderloin from the store, here are a few things to keep in mind.
Unseasoned Cuts: When shopping, opt for unseasoned pork tenderloin to have full contro of the spices and flavor in your dish.
Check the Fat Content: Compare different brands or cuts for fat content. We buy meats that have nutrition labels on them so we know exactly what we are getting. That, or buying from a locally sourced butcher, can help reduce preservatives in your meat.
Natural Marbling: While pork tenderloin is inherently lean, some minimal marbling can enhance flavor and tenderness.
Size Matters: Pork tenderloin typically comes in 1 to 1.5-pound portions, ideal for serving a family or a small gathering. My recipe below is for a 1.5-pound loin, so if you choose a smaller or bigger one, you may need to adjust cooking times.
Ingredients You’ll Need
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Pork Tenderloin – always choose unseasoned meats, so you can add flavor in the marinade yourself. I used a tenderloin, but you can use any boneless pork roasts as well, just ensure you adjust the cooking time if you are using a larger pi
- Apple Cider Vinegar, gives this sauce a little extra tang which is really fantastic! It’s great as a marinade for this pork, as well as giving the mustard rub a little flavor. You can also use balsamic vinegar instead.
- Apples – Gives the dish a nice sweetness in each bite.
- Onions – Which roast around the tenderloin.
- Italian seasoning
- Whole Grain Mustard – for a really nice flavor and texture. Using a really good mustard makes all the difference, and I like the texture of whole grain mustard in this marinade.
- Honey – to add sweetness to the rub
- Sea Salt & Black Pepper
If you want more juice at the bottom of the roast, you can add 1/4-1/2 cup chicken broth or chicken stock which will make a gravy. Make sure to see the recipe card below for the full list of ingredients.
How To Cook Pork Tenderloin in A Dutch Oven
- Marinate the Tenderloin – to a large plastic bag or a bowl, add the pork tenderloin, the apple cider vinegar, the honey, salt, black pepper, onion powder, and garlic powder. If the marinade doesn’t cover the top of the pork, add enough water to cover. Allow pork tenderloin to marinate for at least an hour, but up to 8. Drain pork before cooking.
- Preheat oven to 400 degrees Fahrenheit. In a Dutch oven, heat the olive oil over medium high heat. Once the pan and oil are hot, add the marinated pork tenderloin, and sear until brown on each side.
- Top the pork tenderloin with a whole grain mustard, drizzle with honey, salt, and Italian seasoning. Add the onion slices and apples to either side of the dish. Cover with the lid and bake in the preheated oven for 20-30 minutes.
- Remove pork from the oven, and check internal temperatures making sure the pork is at least 150 degrees Fahrenheit.
- Allow pork to cool for 5 minutes before slicing on a cutting board. Drizzle with any juices at the bottom of the dish, and serve with onions and apples.
- Store leftover pork in an airtight container for up to 2 days.
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Dutch Oven Pork Tenderloin
Equipment
- Large Dutch Oven
Ingredients
- 1 1.5- pound pork tenderloin
- 1/2 cup apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon each salt and black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 cup water or more to cover pork
- 1 tablespoon olive oil
- 2 onions sliced
- 2 apples sliced
- 2 tablespoons whole grain mustard
- 1 tablespoon honey
- 1 teaspoon Italian seasoning
- Salt & Black Pepper to taste
Instructions
- Marinate the Tenderloin – to a large plastic bag or a bowl, add the pork tenderloin, the apple cider vinegar, the honey, salt, black pepper, onion powder, and garlic powder. If the marinade doesn’t cover the top of the pork, add enough water to cover. Allow pork tenderloin to marinate for at least an hour, but up to 8. Drain pork before cooking.
- Preheat oven to 400 degrees Fahrenheit. In a Dutch oven, heat the olive oil over medium high heat. Once the pan and oil are hot, add the marinated pork tenderloin, and sear until brown on each side.
- Top the pork tenderloin with a whole grain mustard, drizzle with honey, additional salt and black pepper if desired, and Italian seasoning. Add the onion slices and apples to either side of the dish. Cover with the lid and bake in the preheated oven for 20-30 minutes.
- Remove pork from the oven, and check internal temperatures making sure the pork is at least 150 degrees Fahrenheit.
- Allow pork to cool for 5 minutes before slicing on a cutting board. Drizzle with any juices at the bottom of the dish, and serve with onions and apples.
- Store leftover pork in an airtight container for up to 2 days.
Nutrition
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Super Tasty
A wonderful entree