A simple and easy to follow Mothers Day recipe! Dutch Oven Roasted Pork Tenderloin with Roast Jonagold Apple, Mirepoix and Finished With Natural Pan Jus.
Butchers twine optional tie off, beginning with the center of the pork tenderloin
One 3-pound pork tenderloin roast, fat trimmed, at room temperature
Kosher salt and freshly ground pepper
All-purpose flour, for dusting the roast fresh rosemary sprigs
2 tablespoons olive oil
1/4 cup apple cider vinegar
1 large onion, chopped
4 stalks celery, chopped
3 big apples, sliced
3 big carrot, chopped
2 cups chicken stock
Preheat the oven to 300 degrees F. Season the roast very generously with salt and pepper, and then dust lightly with the flour and finish rosemary sprigs
Put a Dutch oven over medium-high heat, and then add the olive oil. When the oil is hot, add the roast, and brown deeply on all sides, about 4 minutes per side.
Remove the roast to a platter. Stir in the vinegar, onion, celery, carrots, apple and then set the roast on top of the vegetables. Pour the chicken stock and around the meat, cover, and roast in the oven for 1 hour and 15 minutes to an eternal temp. of 165 degrees
Transfer the roast to a cutting board. Spoon the vegetables and pan juices onto a large serving platter. Slice the roast, arrange the meat on top of the vegetables, and serve family style.