I need a good pork tenderloin recipe for my Dutch oven.

[TiderinMiss]

Any suggestions appreciated.

 

[Jack Bourbon]

Dutch oven is different than crock pot, right?

Anyway, I used to cook a lot of pork shoulders in my crock pot. Not a dutch oven or a tenderloin, but not that far off. I'd use white wine (chardonnay or such), chicken stock (mmmm salt), onions, tomatoes, celery, habaneros, and possibly some vinegar (cider or red wine). Just kinda throw it all in there and cook on low for a long time, ~6-12 hrs.

Obviously you can sub a lot of this stuff in and out. Red wine of pretty much any kind works fine, maybe better now that I am remembering (burgundy's good). You could also throw in garlic if the mood struck you.

Pretty imprecise recipe but the point is it's ridiculously easy and yields a mountain of food.

BTW you can serve this nearly any way you please. Tacos, sandwiches with slaw, you name it. Good stuff.

 

[Tide Tales]

I'll bring one in tomorrow - if you need it for today, go to foodnetwork.com and enter pork tenderloin in recipe space. For another good pork dish, get a Boston Butt (bone in) cut, rinse, smear some liquid smoke all over, put in crock pot on low. Check in about 4-5 hours; mine is usually cooked and falling off bone. I remove, debone and "defat", return to crock pot, add good bottle of BBQ, and heat through. DeeLish!:biga:

 

[Jack Bourbon]

When I said shoulder, I meant boston butt.

 

[bamajas]

Not sure how it would translate to a Dutch Oven, but my grandmother stuffs her pork tenderloin with cooked crumbled sausage, cream cheese, and jalepeno slices. She then wraps it in peppered bacon. Still haven't tried it myself, but it's only a matter of time...

 

[bayoutider]

Poke holes in the pork and fill with garlic cloves and slices of hot peppers, about 20 cloves of garlic sounds about right for a 5-6 lb roast and about 4-5 hot peppers. poke a pepper in with the garlic and cut off even with the top with a knife. you can also use green onions cutting them off even with the roast. smear with yellow mustard mixed with a little brown sugar, salt and pepper and let sit for an hour or so while the coals get ready. sear the roast then pour in your braising liquid which can be water, wine, beer or stock. cook low and slow and make sure your liquid doesnt all boil out. add more liquid when needed and dont let roast stick to bottom of pot. be careful removing from pot as it will be falling apart.

 

[Tide Tales]

You said tenderloin, but the only recipe I found for cooking in a dutch oven is for a Boston butt roast. I'm including (if I don't run out of space!) one of each. 1st one works with beef or pork. Beef a bit more pricey, but it is heavenly! (And you must like garlic! So good for you, too!)
Tenderloin W/Creamy Garlic Sauce
1-8 oz. jar Dijon mustard, divided
10-cloves garlic, divided
2-T. whole blk. peppercorns, coarsely crushed, divided
3-T. Olive Oil (EVOO)
1-4 to 5 lbs. tenderloin, halved
2-Cups heavy whipping cream
1-Cup (8 oz.) sour cream
1. In a blender, combine half of the mustard, 8 cloves garlic, & 1-T. crushed peppercorns. Cover & process for 1 min., scraping sides of blender to fully incorporate mixture. Add 1-T. olive oil, process until a paste forms. Spread over tenderloin.
2. In a large skillet, heat the remaining oil over med. high heat. Brown meat on all sides. Transfer to an ungreased 13"x9"x2" baking dish (use your Dutch oven if meat isn't over-crowded!). Cover & bake @ 375F for 40-50 min, or until meat reaches desired doneness (Beef= rare 140F; med. rare 160F; well done, 170F. Pork = 160F.)
3. Remove to warm serving platter. Let stand 10-15 min. Mince remaining garlic.
4. In a saucepan (I use same skillet as one used to brown meat), combine remaining minced garlic, whipping cream, sour cream, and remaining mustard, & crushed peppercorns. Cook & stir over low heat until heated through. Slice meat & serve W/sauce. Serves: 12-15

Pork Roast
2-T. Olive Oil (EVOO)
1-T. A.P. Flour
1-3-1/2 to 4 lb. boneless Boston butt pork roast
1/2-Cup chopped fresh Sage Leaves & Rosemary (3-T. Each Dried)
1/4-Cup fresh Thyme (2-T. dried)
10-cloves minced garlic
2-tsp. salt (I only use Kosher or Sea salt, coarse ground)
1-1/2 to 2 oz. (3-3-1/2 T.) Bourbon*
2-T. softened unsalted Butter
3-4 Cups chicken stock
Preheat oven to 300F. Heat the oil in Dutch oven over med. high heat. Rub the flour over the meat, place in Dutch oven, brown all sides of meat, abt. 5 min. on ea. side. Remove pork from Dutch oven & set aside.
Place Sage, Rosemary, Thyme, Salt, Bourbon, & Butter in a small bowl & stir until you have a paste. Rub all over the pork roast and return to Dutch oven.
Pour 3 cups of the chicken stock around the pork, cover, & place in oven. Cook for 5 hrs. After 3 hrs. check and add remaining cup of chicken stock if sauce looks too dry. Remove from oven & let sit 15 min. before slicing. Serve W/gravy from the pan.

* LOL-thought this would be perfect for "Jack Bourbon"! :biga:

 

[Dr. Van Nostran]

I think that pork tenderloin is some of the most tender meat that I have ever tasted. As long as you don't overcook it I think any of the recipes above will be excellent. For a quick and easy recipe, pour 1 jar of pickled jalepenos over it and cook several hours in a crock pot. I haven't tried it in a Dutch oven but I'm sure it would be fine. This meat will make the best soft pork tacos you have ever tasted. Just top with lettuce, cheese and your favorite salsa.

 

[bayoutider]

I think that pork tenderloin is some of the most tender meat that I have ever tasted. As long as you don't overcook it I think any of the recipes above will be excellent. For a quick and easy recipe, pour 1 jar of pickled jalepenos over it and cook several hours in a crock pot. I haven't tried it in a Dutch oven but I'm sure it would be fine. This meat will make the best soft pork tacos you have ever tasted. Just top with lettuce, cheese and your favorite salsa.

Humm a whole jar of pickled jalapenos is an interesting idea I may have to try.

I kind of got off the tenderloin track but you can take several tenderloins and tie them together to make a larger roast. Stack them together big end to little end so the newly made roast will cook evenly. Tie it all up with butchers twine and proceed like you were cooking a boston butt.

 

[Dr. Van Nostran]

Humm a whole jar of pickled jalapenos is an interesting idea I may have to try.

I kind of got off the tenderloin track but you can take several tenderloins and tie them together to make a larger roast. Stack them together big end to little end so the newly made roast will cook evenly. Tie it all up with butchers twine and proceed like you were cooking a boston butt.

It's not hot or spicy at all, I guess the vinegar does more to flavor it than the peppers. It also is good for sandwich meat, but it rules for quick and easy soft tacos.

 

[bayoutider]

It's not hot or spicy at all, I guess the vinegar does more to flavor it than the peppers. It also is good for sandwich meat, but it rules for quick and easy soft tacos.

I keep a jar of pickled jalapenos around all the time and use them making nachos or spoon some of the vinegar on my greens or beans and sausage. I like them in a garden salad too.

 

[TiderinMiss]

Thanks for the advice.


Our next campout is at the end of March, so I'll have some time to try my luck at it.


And, well, Jack, a dutch oven is somewhat different than a crock pot, but cooks somewhat the same. The lid is grooved where you can put charcoal on top as well as the bottom for more even cooking.

 

[Bama Reb]

I'm sorry I didn't see your request earlier. But speaking of Jack, here's a Bourbon Pork Tenderloin recipe you'll want to try (It's one of my favorites):

1 Cup confectioner's sugar
2 Tbsp bourbon (I like JD, but use your favorite, OR use Apple Cider instead)
1 Tbsp water
1 Tsp vanilla extract
2 Pork Tenderloins (1 1/2-2 lb total)
1/2 Tsp salt
1/4 Tsp pepper

Preheat oven to 350 degrees F. (If using a standard oven)
Line a 7"x11" baking dish with aluminum foil, then coat with nonstick cooking spray.
In a medium bowl, combine sugar, bourbon/cider, water and vanilla; mix well and set aside.
Season the tenderloins with the salt and pepper, place into the baking dish.
Spoon half of the sugar mixture over the top of the tenderloins. Roast for 45 minutes. Remove from the oven and spoon the remaining mixture over the tenderloins. Roast for an additional 5-10 minutes, or until no pink remains.
Remove from oven and cut into 1/4" slices; serve with the sauce from the pan.

This dish is especially delicious when served over yellow rice. Enjoy!

 

[bayoutider]

This dish is especially delicious when served over yellow rice. Enjoy!

Yellow rice which one? Rice & tumerick, rice & saffron, rice & curry?

 

[Bama Reb]

Yellow rice which one? Rice & tumerick, rice & saffron, rice & curry?

Rice & Saffron

 

[Jack Bourbon]

I'm sorry I didn't see your request earlier. But speaking of Jack, here's a Bourbon Pork Tenderloin recipe you'll want to try (It's one of my favorites):

1 Cup confectioner's sugar
2 Tbsp bourbon (I like JD, but use your favorite, OR use Apple Cider instead)
1 Tbsp water
1 Tsp vanilla extract
2 Pork Tenderloins (1 1/2-2 lb total)
1/2 Tsp salt
1/4 Tsp pepper

Preheat oven to 350 degrees F. (If using a standard oven)
Line a 7"x11" baking dish with aluminum foil, then coat with nonstick cooking spray.
In a medium bowl, combine sugar, bourbon/cider, water and vanilla; mix well and set aside.
Season the tenderloins with the salt and pepper, place into the baking dish.
Spoon half of the sugar mixture over the top of the tenderloins. Roast for 45 minutes. Remove from the oven and spoon the remaining mixture over the tenderloins. Roast for an additional 5-10 minutes, or until no pink remains.
Remove from oven and cut into 1/4" slices; serve with the sauce from the pan.

This dish is especially delicious when served over yellow rice. Enjoy!

Vanilla + bourbon, interesting.

I just made pork chops in the skillet the other day with coca cola, lots of fresh lime juice, chili peppers, and S + P, and they were really good, fyi.

 

[bayoutider]

Vanilla + bourbon, interesting.

I just made pork chops in the skillet the other day with coca cola, lots of fresh lime juice, chili peppers, and S + P, and they were really good, fyi.

I made a coca cola pot roast last week which was pretty good.

 

[Bama Reb]

I made a coca cola pot roast last week which was pretty good.

That sounds interesting also.. Care to share a recipe?

 

[bayoutider]

Will try to post one up later today.

 

[kcin_4_BAMA]

Not sure how it would translate to a Dutch Oven, but my grandmother stuffs her pork tenderloin with cooked crumbled sausage, cream cheese, and jalepeno slices. She then wraps it in peppered bacon. Still haven't tried it myself, but it's only a matter of time...

I was going to add a similar recipe. Mine does not have the sausage, but I guarantee you it is good!

I cut the tenderloin length-wise and pretty deep. Spoon in cream cheese, & place slices of jalapenos on top. Wrap w/ bacon & grill. This will be one of the juciest tenderloins you will ever eat. I ga-rone-tee!