This simple one-pot meal features a Dutch oven pork tenderloin glazed in honey garlic and roasted over carrots and potatoes. The pork turns out tender, juicy, and full of flavor—a family-friendly dinner that’s easy to make.
This post is sponsored by the Ohio Pork Council; all opinions are my own. Thank you for supporting pork farmers!
This Dutch Oven Pork Tenderloin recipe is another delicious pork dish developed in partnership with the Ohio Pork Council. It’s ideal when you want a satisfying, minimal-dish dinner.
If you like one-pot dinners, this recipe will be a regular in your rotation. Searing the pork and finishing it in a covered Dutch oven keeps it moist while the vegetables roast underneath and soak up the glaze.
If you love pork, also try these popular recipes from the same kitchen: Sheet Pan Pork Chops, Cream of Mushroom Pork Chops, Instant Pot Pork Tenderloin with Apples and Rosemary, and Quick Crispy Instant Pot Carnitas.
Why You’ll Love This Dutch Oven Pork Tenderloin Dinner
- Juicy, tender pork: Searing the tenderloin and then roasting it in a covered Dutch oven locks in moisture and produces tender, flavorful meat.
- One pot, less cleanup: Everything cooks in a single pot—sear the pork, deglaze, add vegetables and stock, brush on glaze, and roast. Fewer dishes and a full meal in one pan.
- Lean protein: Pork tenderloin is a lean cut comparable to chicken breast, so it’s a great way to add protein and variety to family meals.
Ingredient Notes
See the printable recipe below for exact measurements.
- Pork tenderloin: Use pork tenderloin, not pork loin. Tenderloin is long and thin and cooks quickly; loin is larger and cooks differently.
- Potatoes: Petite or fingerling potatoes work well because they need minimal prep and hold their shape. Red potatoes are a good choice.
- Chicken stock: Use stock or broth—stock adds more depth but either works.
- Spices: The rub uses Italian seasoning, paprika, and garlic powder. If you don’t have Italian seasoning, a mix of dried oregano, basil, and thyme makes a fine substitute.
- Garlic: Fresh minced garlic gives the best flavor in the honey garlic glaze.
- Worcestershire sauce: Adds savory depth; omit if you don’t have it, but the glaze will be less complex.
- Soy sauce: Low sodium is recommended; use tamari for a gluten-free option.
- Apple cider vinegar: White or red wine vinegar will also work; balsamic adds a richer note.
Pork Tenderloin vs. Pork Loin
Pork tenderloin and pork loin are different cuts. Tenderloin is a long, thin muscle that benefits from high-heat searing and brief roasting. Pork loin is larger and is usually roasted or grilled. They are not interchangeable for this recipe, so be sure you choose tenderloin.
Step-by-Step Instructions
Preheat the oven to 400°F. Whisk the honey glaze ingredients and set aside.
- Remove the silver skin from the pork. Mix salt, pepper, Italian seasoning, paprika, and garlic powder, then rub on all sides of the tenderloin.
- Heat olive oil in a Dutch oven (or a deep, oven-safe skillet). Sear the pork for 1–2 minutes per side until lightly browned, then transfer it to a plate.
- Pour chicken stock into the pot and scrape up any browned bits. Add sliced onion and cook 2–3 minutes, then stir in carrots and potatoes.
- Place the seared pork on top of the vegetables. Brush the pork with the honey garlic glaze and pour any remaining glaze over the veggies.
- Cover the pot and roast in the preheated oven for 25–35 minutes, or until the pork reaches an internal temperature of 145°F. Cooking time depends on the thickness of the tenderloins.
- When the pork hits 145°F, remove it and tent with foil to rest. If the vegetables need more time, return the uncovered pot to the oven for another 10 minutes or until fork-tender.
- Slice the pork and serve with the carrots, potatoes, and pan juices.
Why Use a Dutch Oven?
A Dutch oven is ideal because it sears well on the stovetop and then transfers to the oven for even roasting. The tight-fitting lid traps heat and steam, keeping the pork and vegetables moist and evenly cooked.
Cooking everything in one vessel reduces cleanup while delivering a well-rounded, flavorful meal.
Recipe Tips
- Don’t overcook: Remove the pork at 145°F and tent with foil; carryover heat will finish it without drying it out.
- Remove silver skin: Trim the tough membrane with a sharp knife so the pork stays flat and tender.
- Choose uniform tenderloins: Try to pick pieces that are similar in size so they cook evenly. This recipe typically uses two tenderloins (about 1 lb each).
- Adjust vegetable cooking: If you prefer softer vegetables, cook the carrots and potatoes on the stovetop for 5–7 minutes after searing the pork, then transfer to the oven so everything finishes together.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. Freeze cooked pork and vegetables in a freezer-safe container for up to 3 months—cool completely first.
Commonly Asked Questions
Searing followed by roasting is the best method. Searing creates a caramelized crust while roasting finishes the meat gently, keeping it juicy.
Roasting covered helps retain moisture and prevents the pork from drying out—use a lid for even, juicy results.
Sear quickly over high heat, then roast briefly in a preheated oven and use an instant-read thermometer to remove the pork at 145°F. Rest before slicing.
Enjoy this easy honey garlic pork tenderloin dinner!
Other Pork Recipes
-
Cream of Mushroom Pork Chops
-
Ground Pork Tacos with Pineapple Salsa
-
Maple Bacon Wrapped Pork Chops
-
Instant Pot Pork Tenderloin
Find more pork recipes through Ohio Pork.
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Dutch Oven Honey Garlic Pork Tenderloin
Ingredients
- 2½ lb pork tenderloin
- ½–1 tsp salt
- ½ tsp pepper
- 1½ T Italian seasoning
- 2 tsp paprika
- 1 tsp garlic powder
- 2 T olive oil
- 1 cup chicken stock
- 1 onion, sliced
- 6–8 carrots, cut in chunks
- 1½–2 lb petite potatoes, quartered
For the Honey Glaze:
- 1/3 cup honey
- 2–3 garlic cloves, minced
- 2 T soy sauce (tamari for gluten free)
- 1 T Worcestershire sauce
- 1 T apple cider vinegar
Instructions
- Preheat oven to 400°F. Whisk the honey glaze ingredients and set aside.
- Remove silver skin from pork. Mix salt, pepper, paprika, Italian seasoning, and garlic powder; rub onto the pork.
- Heat olive oil in a Dutch oven over medium-high heat and sear the pork on all sides, about 2 minutes per side. Remove and set aside.
- Add stock to the pot and scrape browned bits. Add sliced onion and cook 2–3 minutes. Stir in carrots and potatoes and nestle the pork on top.
- Brush the pork with the honey garlic glaze and pour any remaining glaze over the vegetables. Cover and roast for 25–35 minutes, until the pork reaches 145°F.
- Remove pork when it hits 145°F and tent with foil to rest. If needed, return the vegetables to the oven uncovered for about 10 more minutes until tender.
- Slice the pork and serve with the roasted carrots, potatoes, and pan juices.
Notes
- Do not overcook: Remove pork at 145°F and allow to rest to preserve juiciness.
- Trim silver skin: Remove the tough membrane to prevent curling and toughness.
- Uniform size: Choose tenderloins similar in size so they cook evenly; this recipe generally uses two pieces.
- Vegetable timing: For softer vegetables, cook the carrots and potatoes briefly on the stovetop after searing the pork, then finish in the oven.
Nutrition
Carbohydrates: 47g
Protein: 44g
Nutrition information is automatically calculated and should be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
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