Real Recipes From Real Home Cooks ®

fireman bobs unique " dutch oven " pork tenderloin

★★★★★ 1
a recipe by
Bob Cooney
Cottonwood Heights, UT

Okay... Today is Tuesday... On Saturday this week, I am Catering a Dutch Oven Cook out for 25 people... This is the recipe I will be using ( just came up with it today ) When it is Family and Security Tested, I will post some reviews... :) Update a day later.... All except for " timing " Issues, see changes in time. All went very well yesterday and the " Raves " were ( humbly ) fantastic. The " Flavor"s were spot on!

★★★★★ 1
serves 6
prep time 30 Min
cook time 8 Hr
method No-Cook or Other

Ingredients For fireman bobs unique " dutch oven " pork tenderloin

  • 5 to 6 lb
    pork tenderloin
  • 1
    bottle martinelli's sparkling apple cider
  • 1 1/2 box
    mrs. cubbins herbed stuffing mix
  • 2 md
    green granny smith apples - chopped small dice
  • 1 md
    red apple - chopped small dice
  • 1 md
    yellow onion chopped - small dice
  • 3/4 c
    apple sauce - your choice
  • 3 stalk
    celery chopped - small dice
  • 4 clove
    garlic chopped - small dice
  • lawreys garlic blend
  • 1/4 tsp
    pepper and salt

How To Make fireman bobs unique " dutch oven " pork tenderloin

  • 1
    Prepare the Stuffing by placing in large pan and using the Sparkling Apple Cider for the " water " measurements... Add the apples, onion, celery, apple sauce, garlic, pepper to the pan Mix all together till incorporated.
  • 2
    Sprinkle the Lawreys Garlic Blend on all sides of the Tenderloin Place the stuffing mixture in large Dutch Oven, place Tenderloin in the stuffing mix making sure the roast is pushed down and the stuffing is covering the roast Let sit over night in the fridge. When ready to cook, place Tenderloin in it's own Dutch Oven and cook.
  • 3
    Time to Cook... Using charcoal, cook the " meal " at 200 to 225 degrees for 6 to 8 hours. When done, Shred the Tenderloin and have yourself a wonderful Sparkling Apple Cider Pulled Pork Sandwich with a side of stuffing ! Side Note: Pork is done enough to eat at 4 to 5 hours. but needs the extra time to get to the " pulled " stage... I received nothing but " Praise " and the pork was moist and tender and they all loved it... Just tweaked the recipe more on the time factor then anything else... Enjoy !

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