Juicy Dutch Oven Pork Tenderloin with Easy Pan Sauce
This Dutch oven pork tenderloin is seared until deeply browned, then finished in the oven over onions, garlic, thyme and a light pan jus. I use the Dutch oven because its heavy base gives the pork a strong crust while keeping all the browned bits in one pot for the sauce. The main mistake is overcooking the tenderloin, so pull it when the center reaches 145°F and the juices are still glossy, not dry.
Ingrédients
- 2 pork tenderloins about 1 lb each
- 1 tbsp Dijon mustard
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 1 medium yellow onion thinly sliced
- 4 garlic cloves minced
- 1 tsp fresh thyme leaves
- 1 cup chicken broth
- 1 tbsp Worcestershire sauce
- 1 tbsp unsalted butter
Instructions
- Preheat the oven to 400°F and trim the silver skin from the pork tenderloins.
- Pat the pork dry, coat with Dijon, and season with salt, pepper, garlic powder and smoked paprika.
- Heat the olive oil in a Dutch oven over medium-high heat and sear the pork for about 2 minutes per major side.
- Remove the pork, reduce the heat to medium, and cook the onion for about 3 minutes.
- Add the garlic and thyme and cook for 30 seconds.
- Add the chicken broth and Worcestershire sauce and scrape the browned bits from the bottom of the pot.
- Return the pork to the Dutch oven and roast uncovered for 12 to 18 minutes, or until the thickest part reaches 145°F.
- Transfer the pork to a cutting board and rest for 8 to 10 minutes.
- Simmer the pan juices briefly, stir in the butter, then slice the pork and serve with the onions and sauce.
Notes
Cooking time varies with the thickness of the tenderloin. Use an instant-read thermometer and avoid cooking beyond 145°F in the centre.