Dutch Oven Pork Tenderloin with Gravy

theseasonedmom.com

allebull

2 pork tenderloins (about 1 to 1 ¼ lbs. each)

Kosher salt and ground black pepper, to taste

1 tablespoon butter

2 tablespoons olive oil

2 cups chicken broth, divided

1 ½ lbs. baby Yukon gold or red potatoes, quartered (or halved if they’re very small)

3 carrots, peeled and cut into 2-inch pieces

1 large yellow onion, thinly sliced

3 large ribs celery, cut into ½-inch crescents

2 cloves garlic, minced

1 cup apple cider (NOT apple cider vinegar)

3 sprigs fresh thyme (or ¼ teaspoon dried)

3 sprigs fresh rosemary (or ¼ teaspoon dried)

1 bay leaf

subheading: OPTIONAL GRAVY:

2 tablespoons butter

2 tablespoons all-purpose flour

1 to 1 ½ cups of juices/drippings from the pot

Directions at theseasonedmom.com

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