I want to cook a pork tenderloin in a cast iron dutch oven. can any one give me a recipe?

Make sure there is enough liquid in the container. Tenderloin lacks fat and will dry out quickly. I place bacon on top of the roast so it will baste while it cooks. Secure the bacon with toothpicks. Also, avoid a lot of salt. Salt toughens even the most tender cuts of meat. I pre season the loin with garlic powder and black pepper. After, 30 minutes of cook time, i add a little salt to the top of the roast. The bacon drippings will spread the seasoning.I want to cook a pork tenderloin in a cast iron dutch oven. can any one give me a recipe?
look one up yourselfI want to cook a pork tenderloin in a cast iron dutch oven. can any one give me a recipe?
BEER - BRAISED PORK ROAST





1 (5 lb.) pork loin roast


2 tbsp. vegetable oil


2 med. onions, peeled, sliced


1 tsp. salt


1/2 tsp. pepper


1 (12 oz.) can or bottle Guiness stout or dark beer





Wipe meat with damp cloth. Heat oil in Dutch oven over moderate heat. Brown meat on all sides. Remove to platter. Add onions to pan; saute until tender. Place pork roast in Dutch oven; spoon onions over roast. Sprinkle with salt and pepper. Add beer. Cover; bring to a boil over moderate heat. Reduce heat to low; cook approximately 2 1/2 hours or until roast is fork-tender. Remove roast to warm platter; thicken pan juices if desired. Slice roast. Serve with applesauce. Makes 5 servings.
Here is a simple and excellent recipe a friend gave me on a campout. It's awesome!





Pork Wellington





1 seasoned and marinated pork tenderloin (2 to 3 lbs.)


1 medium loaf French bread


¼ cup butter


3 cloves garlic, minced


3 feet cotton butchers twine





Slice the loaf of French bread in half but do not cut all the way through to provide a hinge. Open the bread and butter the interior generously, then spread the garlic over the butter. Open the tenderloin and place onto one half of the bread. Fold over the loaf to encase the tenderloin and tie with butchers twine 3 to 4 times to hold closed. Place Wellington into a 14” Dutch oven and bake at 300° for 1 hour. Remove from Dutch oven and tent with foil for 15 minutes before slicing.


Serves 4 to 6