Dutch Oven Pork Tenderloin with Maple Dijon Pan Sauce
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This one-pot Dutch oven pork tenderloin is everything you want in a cold-weather dinner—it’s warm, hearty, and full of flavor. Juicy, golden-seared pork roasts alongside caramelized fennel, tender potatoes, and sweet roasted carrots—all finished with a rich maple Dijon pan sauce that you’re gonna want to spoon over everything.
I love a good one-pot dinner, and this one’s been on repeat in my kitchen lately— not because it’s super fast, but because it’s one of those meals that’s worth slowing down for. It’s cozy, a little elevated, and the kind of meal that feels like you actually cooked something.
The pork comes out tender and flavorful, the roasted veggies soak up all the good stuff, and that maple Dijon pan sauce pulls everything together. It’s the kind of company-ready dinner that makes the house smell amazing and feels a little fancy without being fussy.
Recipe Video
Complete the Menu: Serve this cozy Dutch oven pork tenderloin with an arugula apple salad with cheddar and pecans or a simple strawberry spring salad and some crusty bread for a satisfying, well-rounded winter meal.
For more comfort in a bowl favorites check out our recipes for chicken corn chowder with bacon, roasted veggie quinoa bowl with lemon garlic dressing, pasta magnifico (linguine in citrus cream), and creamy mushroom and potato soup.
And for more seasonal winter dinner ideas, be sure to try our creamy cider chicken with apples and cranberries, pork tenderloin with apples and onions, one-pot chicken and potatoes in cider cream, and our flavorful pineapple mango salsa chicken.
Why You’ll Love This Recipe
Ingredient Notes
For the pork and veggies
Pork Tenderloin: Lean, quick-cooking, and perfect for high-heat roasting. Be careful not to overcook—it’s best pulled at 140–145°F and rested before slicing. Try boneless pork loin (adjust cook time) or chicken thighs for a different take.
Fennel: Roasting softens its texture and mellows the anise flavor, making it sweet and savory. Slice into wedges so it holds together well in the oven. Use leeks or extra onion if you’re not into fennel.
Baby Potatoes: Creamy inside, crisp on the outside. Halve them for even cooking and max surface area. Any small waxy potato works—Yukon Gold, fingerlings, or even sweet potatoes.
Carrots: Naturally sweet and earthy, especially in winter. Cut into thicker chunks so they don’t over-roast. Try parsnips or winter squash for a slightly different flavor profile.
For the Maple Dijon Pan Sauce
Dijon Mustard: Adds brightness and tang to the pan sauce. Stone ground mustard works too—expect a little more texture and milder flavor.
Maple Syrup: Adds warmth and a hint of sweetness to balance the mustard. Honey or brown sugar will also do the trick, though the flavor will shift slightly.
Thyme: Adds earthy, aromatic depth to the sauce without overpowering it. Fresh thyme is best, but dried works too—just use about a third of the amount.
*Find the full printable recipe with specific measurements below.
Step-By-Step Directions
1
Preheat + Mix the Sauce
Preheat oven to 400°F. Whisk together chicken broth, mustard, maple syrup, Worcestershire, vinegar, garlic, salt, and thyme. Set aside.
2
Season + SEAR the Pork
Pat pork tenderloins dry and season with salt, pepper, and garlic powder. Sear pork in olive oil until golden on all sides for about 2–3 total. Remove and set aside.
3
Deglaze + Sauté Veggies
Add wine (or broth) and scrape up all those flavorful browned bits. Add fennel, onion, potatoes, and carrots. Cover and cook 8 min, stirring occasionally.
4
Roast
Add pork back in. Brush sauce onto the pork and then pour the rest over everything. Cover and roast for 25–35 min, until pork hits 140–145°F.
5
Rest Pork + Finish Veggies
Remove pork, tent with aluminum foil, and let it rest. Stir veggies and roast uncovered for 10–20 more min, until tender and golden.
6
Make Pan Sauce
Transfer veggies to a platter. Return to stovetop and simmer to reduce sauce in the Dutch oven for 5 min, then stir in butter until melted.
7
Finish + Serve
Slice pork, plate with veggies, and spoon sauce over the top. Garnish with fennel fronds if you’re feeling fancy.
Serving Suggestions
Wine Pairing:
- Try a light to medium-bodied red like Pinot Noir or a dry Riesling to complement the sweet-savory balance of the maple Dijon pan sauce.
On the Side:
- Serve with a slice (or two) of our Fall Focaccia—the crisp edges and soft textures are perfect for soaking up extra sauce.
- Pair it with our Apple Arugula Salad with Cheddar and Pecans for a crisp, refreshing contrast to the rich roasted vegetables and pork.
Make It a Fall Dinner Party:
- Start with our Cranberry Tartlets with Whipped Feta—they’re a little sweet, a little tangy, and super elegant.
- Round out the meal with our Simply Sautéed Butternut Squash, which brings warmth without competing for oven space.
- Consider adding our Spinach Gorgonzola Salad with Pears and Pomegranate for a bold, fresh counterpoint to the pork tenderloin.
✨ Bonus Tip:
- Leftover pork makes an amazing sandwich layered with Dijon, apple slices, and arugula—or toss it into a grain bowl with warm farro and leftover veggies.
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Dutch Oven Pork Tenderloin
Equipment
- Dutch oven (I used a 6 quart-size)
Ingredients
For the Pork Tenderloin & Vegetables
- 2 ½ pounds pork tenderloin
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- ½ cup dry white wine (or chicken broth)
- 1 large fennel bulb, trimmed and cut into wedges (reserve some fronds for optional garnish)
- 1 large onion, sliced into thick wedges
- 1 pound baby potatoes, halved or quartered to make even sizes (Yukon Gold or fingerling work well)
- 1 pound peeled baby carrots, or regular carrots peeled and cut into 2-inch pieces
For the Maple Dijon Pan Sauce
- ½ cup chicken broth
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 1 teaspoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 3 cloves garlic, minced
- ½ teaspoon kosher salt
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 2 tablespoons butter
Instructions
- Preheat and Prepare the Sauce: Preheat your oven to 400°F (200°C). In a small bowl, whisk together the chicken broth, Dijon mustard, maple syrup, Worcestershire sauce, apple cider vinegar, minced garlic, salt, and thyme until smooth. Set the sauce aside.
- Season the Pork: Pat the pork tenderloins dry with paper towels to help them sear properly. Season all over with salt, black pepper, and garlic powder, pressing the seasoning gently into the surface of the meat.
- Sear the Pork: Heat the olive oil in a Dutch oven over medium-high heat. When the oil is hot and shimmering, add the pork tenderloins and sear for about 2-3 minutes total, turning to brown all surfaces. Remove the pork from the pot and set aside.
- Deglaze the Pan: Reduce the heat to medium. Pour in the white wine (or chicken broth) and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Sauté the Vegetables: Add the fennel, onion, potatoes, and carrots to the pot. Cover and cook for 8 minutes, stirring occasionally, until the vegetables begin to soften slightly.
- Roast in the Oven: Turn off the stove heat. Nestle the seared pork tenderloins into the bed of vegetables. Brush the prepared maple Dijon sauce onto the pork and then pour the rest over the vegetables. Cover the Dutch oven with its lid and transfer to the oven. Roast for 25–35 minutes, or until the pork reaches an internal temperature of 140–145°F (60–63°C), depending on thickness.
- Rest the Pork and Finish the Vegetables: Remove the pork from the pot and place it on a cutting board. Tent loosely with foil and let it rest. Stir the vegetables, then return the Dutch oven—uncovered—to the oven. Roast for an additional 10–20 minutes, or until the vegetables are tender and golden at the edges.
- Make the Maple Dijon Pan Sauce: Use a slotted spoon to transfer the vegetables to a serving platter. Keep them warm in the oven at 200°F or on the "warm" setting. Place the Dutch oven with the remaining sauce and pan juices on the stove over medium-low heat. Simmer for 5 minutes, allowing the sauce to reduce slightly. Stir in the butter and whisk until smooth and glossy.
- Serve: Slice the pork tenderloins and serve with the roasted vegetables. Spoon the Maple Dijon Pan Sauce over the pork, with extra on the side for drizzling. Garnish with reserved fennel fronds (optional).
Video
Recipe Notes
Top Tips
- Use a meat thermometer: Pork tenderloin is best at 140–145°F—don’t guess!
- Cut veggies evenly: This helps everything roast at the same rate.
- Let the pork rest: A 10-minute rest keeps it juicy and easier to slice.
- Finish uncovered: Roasting the veggies uncovered at the end gives you that golden caramelized edge.
Leftovers + Storage
- Storage: Store leftover pork and vegetables in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently in a skillet with a splash of leftover pan sauce or broth to keep it moist. Or microwave in 30-second intervals until warmed through.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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