Italian Pork Tenderloin
Pork tenderloin is an incredibly versatile menu item. It can be barbequed, braised, stuffed or roasted which adapts it well to Dutch oven cooking. Here is a braised version with an italian flair, mangiare bene!
Ingredients:
2 ½ lb. Pork Tenderloin
12 fingerling Yukon gold potatoes (or 4 quartered potatoes)
1 small bag gourmet carrots
1 medium onion sliced
3 medium sized Roma tomatoes chopped
¼ cup dry white wine (optional)
1 cup water
1 tsp peppercorns
1 bay leaf
1 tsp red pepper flakes
1 tsp oregano
1 tsp basil
½ tsp rosemary
2 cloves garlic minced
1 tsp Kosher salt
1 tsp ground black pepper
½ cup water and 1 Tbsp. Cornstarch mixed in a bowl for thickener at end of cooking
Directions:
Rub Kosher salt and pepper onto pork tenderloin. Place a trivet into a 10 inch Dutch oven then place the pork loin onto the trivet.. Surround the roast with the sliced onions then sprinkle garlic, peppercorns, red pepper flakes, oregano, basil and rosemary on top. Add in the water and the wine, then place carrots and potatoes around roast. If cooking indoors, bake at 350° for 60 to 90 minutes or until the interior temperature of the roast reaches 160°. Mix in the water and cornstarch slurry for the last 5 minutes of baking in order to thicken the gravy.
For outdoor cooking of this recipe use 24 charcoal briquettes, placing 9 beneath your Dutch oven and 15 on the lid. Rotate your oven and lid in opposite directions about every 20 minutes in order to avoid burning due to hot spots. Be sure to have fresh charcoal ready to add after about 30 to 40 minutes in order to maintain cooking temperature.
Serves 6