Title: Dutch Oven Pork Tenderloin and Potatoes | Smoking Meat Forums - The Best Barbecue Discussion Forum On Earth!
Headings: Dutch Oven Pork Tenderloin and Potatoes
Dutch Oven Pork Tenderloin and Potatoes
Dutch Oven Pork Tenderloin and Potatoes ​
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Content: Start by buttering a DO, warm the pan I didn't on this particular cook. I think its more fun this way. Make sure to jot down the weight of the tenderloins as your braise time will be dictated by the weight, so if you have a 3 pound double package of pork tenderloin, your cook time would be 5-1/2 minutes at 500° per pound, so a 1-1/2 pound tenderloin would be 8 minutes 25 sec. 1/4 cup of Soy sauce is poured over the Tenderloin. Tenderloins are coated with Montreal Steak seasoning, one heavy one light, and I've said this before and I'll say it again, "for the life of me I don't know why a lot of folks scoff at this spice, I love it". A 1/4 cup of Worcestershire is poured over the tenderloins and another sprinkle of Montreal Steak Seasoning. Potatoes and Onions are added (I had no carrots but would have tossed some in if I did). Added 1/2 cup sweet vermouth, 1 cup of water and placed in the oven uncovered at 500° for 14 minutes (should actually be 5-1/2 minutes per pound)
The Tenderloins should really be exposed and not have anything on top of them... oh well. After 14 minutes at 500°, The larger tenderloin is probed in the thickest part, the door is shut and oven is turned off, do not peek. I didn't want to probe the tenderloin at the beginning because I was afraid to fry the probe.