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    Home » Recipes » Main dishes & sides

    Dutch oven pork tenderloin with oranges (AIP, paleo, whole30)

    Published: Dec 4, 2020 · Updated: Oct 16, 2022 by Bea C. | This post may contain affiliate links | 3 Comments

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    Pork tenderloin with orange set on a white plate next to a sauce boat filled with orange sauce
    a graphic with 2 pictures of pork tenderloin with orange and the title
    a graphic with 2 pictures of pork tenderloin with orange and the title

    This pork tenderloin cooked in a Dutch oven is easy to prepare with only 6 simple ingredients. Perfectly juicy, tender and deliciously flavorful pork tenderloin cooked on the stove with oranges and orange juice.

    pork tenderloin and orange slices on a white plate and orange sauce in a sauce boat
    Jump To / Aller directement à
    • ⭐ Why you'll love this recipe
    • 📖 Ingredient notes
    • 💭 Substitutions
    • 🔪 Step by step instructions
    • 👩🏻‍🍳Top tips about the orange juice and arrowroot quantity
    • 💬 Frequently Asked Questions
    • 🍲 Other recipes you might like
    • 📋 Recipe / Recette

    This Dutch oven pork tenderloin with oranges recipe is actually one of mom's creations. She makes this dish either for a nice Sunday lunch or even for fine dining when she's hosting dinner.

    So for those of you who've been following me since the beginning of this blog, you might have already heard me say that the hardest part of this recipe was not making it but actually getting it out of my mom's head. lol

    She does everything automatically and without measuring anything. So when you ask her how much orange juice do I need? She will answer you "well, you pour it and you see" and you will probably answer as I did "and what am I supposed to see???" 😂

    ⭐ Why you'll love this recipe

    • This Dutch oven pork tenderloin with oranges recipe is very easy to prepare.
    • Only 6 simple ingredients.
    • It doesn't take much time to prepare.
    • Looks fancy enough for an elegant dinner.
    • This recipe is paleo, AIP and whole30 compliant.

    📖 Ingredient notes

    • Pork tenderloin or filet mignon. It is a long, narrow, boneless cut of pork meat. It is very tender.
    • Orange juice. Freshly squeezed orange juice is the best way to go but if you are in a hurry, you can use store bought orange juice. Make sure to but 100% pure orange juice.
    • Oranges. You will need fresh oranges for the garnish.
    • Arrowroot. It is a starch. It is used here to thicken the orange sauce. See below for substitutions.

    For the quantities and complete list of ingredients for this Dutch oven pork tenderloin with oranges recipe, please see the recipe card below.

    💭 Substitutions

    Arrowroot substitutions. If you are not cassava intolerant, you can use tapioca flour (also called tapioca starch) instead of arrowroot. Both are AIP, paleo and whole30 compliant. If you are not on the AIP, paleo nor whole30 diets you can use potato or corn starch instead of arrowroot.

    🔪 Step by step instructions

    How to cook the pork tenderloin

    • Put a Dutch oven (I'm using a 2.5 qt or 2.4 L Dutch oven) on medium high heat and pour the olive oil in it.
    • When the olive oil is hot, put the pork tenderloin in the Dutch oven and cook it for about 2 minutes on both sides until it gets a golden color (see on the picture below). Season with salt.
    pork tenderloin in dutch oven
    • Pour the orange juice in the Dutch oven. As explained below, the quantity of orange juice will vary according to the size of your pork tenderloin and the size of your Dutch oven.
    pork tenderloin and orange juice in dutch oven
    • Then let it cook on medium high heat (the orange juice should be on the verge of boiling but not boil completely) for about 20-25 minutes. At half the time, flip the pork tenderloin on the other side.
    • In the meantime, using a knife, peel the oranges making sure to also remove the white membrane.
    3 oranges  peeled raw
    • Slice the oranges.
    orange slices on a wooden cutting board
    • Add the orange slices to the Dutch oven at the end of the cooking process (for about 5 minutes only). If you add them at the very beginning of the meat cooking process, the orange slices will dissolve completely in the juice. It will still be delicious but less pretty for the eyes.
    • Once the meat is cooked remove it along with the orange slices from the Dutch oven. And set them on a plate. Leave the orange juice in the Dutch oven.
    pork tenderloin and orange slices on a white plate and orange sauce being paured over it

    How to make the orange sauce

    • Take a separate bowl and transfer the arrowroot in it. Using a ladle or a very large spoon, take about ½ cup (125 ml) of orange juice out of the Dutch oven. Pour it slowly over the arrowroot while whisking. Once the arrowroot is well combined to the orange juice, transfer the bowl content to the Dutch oven. Mix the 2 juices together. I find that this method avoids getting lumps rather than if you pour the arrowroot directly in the Dutch oven.
    • Pour part of the orange juice over the meat and put the rest in a sauce boat. Et voilà! Serve immediately. Bon appétit!
    pork tenderloin on a serving plate with orange slices for garnish, a sauce boat full of orange sauce on the side

    👩🏻‍🍳Top tips about the orange juice and arrowroot quantity

    The orange juice quantity in this recipe will both depend on the size of your pork tenderloin and the size of your Dutch oven. You need to make sure that about half of your pork tenderloin is soaking in the orange juice. So that it will properly cook in it and get the nice orange flavor. If your Dutch oven is bigger than mine (I'm using a 2.5 qt / 2.4 L Dutch oven) you will need more orange juice. And if your pork tenderloin is smaller than mine, using the same dutch oven size, you might need a little less orange juice. Your pork tenderloin should be soaking in orange juice but not completely immersed (to the point where you can't see the meat) in it.

    You might also need to adjust the quantity of arrowroot. Let's say you end up using twice as much orange juice as I do, you will also need twice as much arrowroot. The purpose of the arrowroot is to thicken the sauce.

    💬 Frequently Asked Questions

    What to serve with this pork tenderloin with orange recipe?

    If you are on AIP, paleo or whole30, serve this pork tenderloin with cauliflower rice.
    If you are not on any of those diets you can serve this pork tenderloin with basmati rice or potatoes.

    How to tell if pork tenderloin is done

    To make sure that the pork tenderloin is cooked, slice it in the middle. Then look at its color: it should NOT be pink (or only very faintly).

    🍲 Other recipes you might like

    • Boeuf à la mode (French Beef Carrot Stew)
    • French veal stew (AIP, paleo, whole30)
    • Pot au feu recipe (classic French beef stew)
    • Baked Chicory with Ham and Cheese

    Did you like this recipe? Please leave a 5 star rating on the recipe card and leave a nice review below! Tag @gohealthywithbea on Instagram and hashtag #gohealthywithbea! Also, let's stay connected on social media and continue to cook together! You can find me on Instagram, Facebook and Pinterest.

    📋 Recipe / Recette

    pork tenderloin on a serving plate with orange slices for garnish, a sauce boat full of orange sauce on the side

    Dutch oven pork tenderloin with oranges (AIP, paleo, whole30)

    Author: Bea C.
    Stove top pork tenderloin cooked in a Dutch oven with oranges and orange juice.
    5 from 14 votes
    Print Recipe Pin Recipe
    AIP recipe icon
    Coconut free recipe icon
    Dairy free recipe icon
    Egg free recipe icon
    an icon with the letters G and F to label gluten free recipes
    Paleo recipe icon
    Whole30 recipe icon
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Main Course
    Cuisine French
    Servings 4 servings
    Calories 685 kcal

    Equipment

    • 1 Dutch oven

    Ingredients
     

    • 1 pork tenderloin (the one I'm using here weighs 500 g (1.1 pounds))
    • 1 Tablespoon extra virgin olive oil
    • 500 milliliters (2 cups) freshly squeezed orange juice  (quantity will vary according to the size of your pork tenderloin and of the Dutch oven you're using please see notes for more explanations)
    • 1 Tablespoon arrowroot (see notes below for substitutions)
    • 3 oranges fresh
    • Pinch of sea salt

    Instructions
     

    • Put a Dutch oven on medium high heat and pour the olive oil in it.
    • When the olive oil is hot, put the pork tenderloin in the Dutch oven and cook it for about 2 minutes on both sides until it gets a golden color.
    • Pour the orange juice in the Dutch oven. As explained above, the quantity of orange juice will vary according to the size of your pork tenderloin and the size of your Dutch oven.
    • Then let it cook on medium high heat (the orange juice should be on the verge of boiling but not boil completely) for about 20-25 minutes. At half the time, flip the pork tenderloin on the other side.
    • In the meantime, using a knife, peel the oranges making sure to also remove the white membrane. And slice them. Add the orange slices to the Dutch oven at the end of the cooking process (for about 5 minutes only).
    • Once the meat is cooked remove it along with the orange slices from the Dutch oven (leave the orange juice in the Dutch oven). And set them on a plate.
    • Take a seperate bowl and transfer the arrowroot in it. Using a ladle or a very large spoon take about ½ cup (125ml) of orange juice out of the Dutch oven and pour it slowly over the arrowroot while whisking. Once the arrowroot is well combined to the orange juice, transfer the bowl content to the Dutch oven and mix the 2 juices together (I find that this method avoids getting lumps rather than if you pour the arrowroot directly in the Dutch oven).
    • Pour part of the orange juice over the meat and put the rest in a sauce boat. Et voilà! Serve immediately with cauliflower rice (if you are on AIP, paleo or whole30) or serve with rice (if you are not on any of those diets).
      Bon appétit!

    Notes

    Arrowroot substitutions. If you are not cassava intolerant, you can use tapioca flour instead of arrowroot. Both are AIP, paleo and whole30 compliant. If you are not on the AIP, paleo nor whole30 diets you can use potato or corn starch instead of arrowroot.
    The orange juice quantity in this recipe will both depend on the size of your pork tenderloin and the size of your Dutch oven. You need to make sure that about half of your pork tenderloin is soaking in the orange juice. So that it will properly cook in it and get the nice orange flavor. If your Dutch oven is bigger than mine (I'm using a 2.5 qt / 2.4 L Dutch oven) you will need more orange juice. And if your pork tenderloin is smaller than mine, using the same dutch oven size, you might need a little less orange juice. Your pork tenderloin should be soaking in orange juice but not completely immersed (to the point where you can't see the meat) in it.
    You might also need to adjust the quantity of arrowroot. Let's say you end up using twice as much orange juice as I do, you will also need twice as much arrowroot. The purpose of the arrowroot is to thicken the sauce.
    Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

    Nutrition facts per serving

    Serving: 200gCalories: 685kcalCarbohydrates: 26gProtein: 95gFat: 20gSaturated Fat: 6gTrans Fat: 1gCholesterol: 295mgSodium: 237mgPotassium: 2210mgFiber: 3gSugar: 20gVitamin A: 480IUVitamin C: 115mgCalcium: 81mgIron: 5mg
    Tried this recipe?Mention @gohealthywithbea and tag #gohealthywithbea!
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    Reader Interactions

    Comments

    1. Emma Spahr

      September 05, 2022 at 4:32 pm

      5 stars
      Thank you for another fantastic recipe!

      Reply
    2. Graciela

      October 05, 2022 at 5:55 am

      Se ve espectacular,espero hacerla en cuanto pueda!

      Reply
      • Bea C.

        October 07, 2022 at 9:48 am

        Muchas gracias Graciela! Dime si lo hace.

        Reply

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    Hello! I’m Bea, a holistic health coach, certified gluten free practitioner and recipe creator. I'm also a French woman who has been diagnosed with ankylosing spondylitis and decided to heal herself naturally after many years of strong painkillers. Here, I'm telling you about my journey that allowed me to stop all medication, hoping that it will inspire you. I'm also sharing my recipes, to show you that "free from" food can be delicious. Read more about Bea

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