This 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.
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.