Dutch Oven Tenderloin

We love pork tenderloin, it's a very succulent meat that can be very juicy if cooked right.  Very flavorful as well.  Like you know, I've never been a huge fan of pork, but I have to say, this cut is actually pretty ok, to me at least.  My husband and son gobble it right up.

And yes, for this dinner, I cheated a bit.  I used part of a premade spice pack.  The pork tenderloin spice pack by McCormick actually.  I usually buy it to make cream sauce for perogies, but I decided to try it for it's intended purpose.  I only used about half the pack, but it turned out lovely.

First, I made a broth using the spice pack, olive oil, water, garlic powder, onion powder, color peppercorns, fennel seeds, and chopped onion.  I didn't take exact measurements, sorry……..so use your creative liscence!  Obviously, more water than oil…..haha

In a dutch oven, I laid two whole tenderloins around the edges, leaving a hole in the middle.  Remember to remove that yucky silver skin before putting your loin in!  I then drizzled olive oil over the loins.  Then, I added the broth, enough to almost over the loins, but leaving the tops dry.  Next, I used a color peppercorn grinder, and ground the pepper over the meat.  Last, I added a couple handfuls of chopped white mushrooms.  And it was ready for the oven.

Preheated to 350, I let the loins cook for about an hour and a half, making sure the temp got to 165 before it was done.  This is important, once you take the meat out, do not immediately cut into it!  Put the loins on a plate to rest for about 10 minutes.  Using a flat strainer, remove all the onions, seeds and mushrooms from the reserved cooking liquid and spoon over the loin.  Then, whisk cornstarch into the left over cooking liquid to make a gravy.  I like mine pretty thick, so I used about 1 1/2 tbsp corn starch.

And for my side dish, golden mashed potatoes.  I always mash them with salt and onion powder, a whole stick of butter, and heavy whipping cream.  That's the only way to do it, I'm telling you!

Cut your loin into medallions to serve, and drizzle the gravy over top.  My husband said it was the best cut of pork he has ever tasted.  And I gotta tell you, it made an amazing blended soup as well.  And that gravy!  I was eating that for days after.