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dutch-oven ChartsDATASHEET // CT-DO-043
dutch-ovenSTATE: FRESHVERIFIED DATASHEET

How Long to Cook Pork Tenderloin (Whole, 1.25 lb) in the dutch oven

Specification: 1.25 lb whole pork tenderloin, seasoned with smoked paprika and garlic, seared, roasted in Dutch oven over sliced shallots and 1/4 cup white wine, uncovered at finish

Target Temp
Heat Waves
375°F (191°C)
Stovetop / Oven
Total Time
Clock Time
20–25 mins
Total Cook Window
Flip Mark
Flip Action
No Flip
Continuous Cook
Internal Safe Temp
Thermometer Probe
145°F (63°C) internal with 3-minute rest
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
Start cook

3-Step Execution Protocol

1
Preheat & Prep

Preheat dutch oven to 375°F (191°C). Prepare pork tenderloin (whole, 1.25 lb) (1.25 lb whole pork tenderloin, seasoned with smoked paprika and garlic, seared, roasted in Dutch oven over sliced shallots and 1/4 cup white wine, uncovered at finish).

2
Cook

Cook for 20–25 mins. Do not flip; allow surface to develop undisturbed.

3
Check & Rest

Pale blush pink at the core with clear running juices; digital thermometer reaches 145°F followed by resting period. Confirm internal temperature reaches 145°F (63°C) internal with 3-minute rest. Rest for 5 minutes before serving.

Verification Basis & Testing Rig

USDA FSIS Fresh Pork Safe Temperatures (145°F); National Pork Board Tenderloin Guidelines.

Pro Tip: Baste the tenderloin with pan drippings twice during roasting to keep the exterior glossy and moist.

Related dutch oven Cook Times

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450°F (232°C)30 min lid on + 13–18 min lid off
Beef Chuck (Stew Meat, 1.5-inch Cubes)
325°F (163°C)2–2.5 hours
Beef Chuck Roast (Whole, 3–4 lb)
325°F (163°C)3–3.5 hours (about 55 min/lb)
Beef Short Ribs (Bone-In, English Cut)
325°F (163°C)2.5–3 hours
Whole Chicken (3.5–4 lb)
375°F (191°C)1.25–1.5 hours
Pork Shoulder / Butt (4–5 lb, for Pulling)
325°F (163°C)4–5 hours (about 60 min/lb)