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Preheat oven to 350 degrees F.
In a small bowl, mix seasonings together to make a dry rub. Put pork in a pan and rub all sides of pork roast with seasonings. Place pork in the bottom of a dutch oven.
Drizzle olive oil in the bottom of the dutch oven and sear the meat over medium heat on all sides using large tongs. Remove tenderloin and cover with foil.
Deglaze the bottom of the dutch oven by pouring in the chicken broth and scraping up the brown bits with a wooden spoon over medium high heat. Add cornstarch mixture to the pot and stir until a brown gravy thickens.
Slice onions, carrots and potatoes and place in the bottom of the dutch oven with the gravy. Stir well and sprinkle veggies with a dash of salt and Italian seasoning. Add sliced sweet peppers on top.
Place roast on top of root vegetables in dutch oven and close the lid. Bake at 350 degrees for 20 to 25 minutes or until internal temperature of the pork reaches 145 degrees when using a meat thermometer. Remove pork and wrap in aluminum foil.
Raise oven temperature to 400 degrees and place pot back into the oven for 15 more minutes until vegetables are tender when pierced with a fork.
Slice pork and place on top of vegetables. Serve straight from the pot while pork is still warm.