International Dutch Oven Society Chapter – Richmond, VA

Monthly Archives: March 2020

Serves: 6

  • 2 pounds Pork tenderloin
  • 1 teaspoon Ground sage
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
  • 1 clove Garlic; crushed
  • ½ cup Water
  • ½ cup Brown sugar
  • 1 tablespoon Cornstarch
  • ¼ cup Balsamic Vinegar
  • ½ cup Water
  • 2 tablespoons Soy sauce


  1. Mix together the seasonings: sage, salt, pepper and garlic.
  2. Rub over tenderloin. Place ½ cup water in Dutch Oven place tenderloin in Dutch Oven
  3. Cook at 325 F   1 to 1 1/2 hours. ( I used a remote temp probe to watch internal temp)
  4. 45 mins before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
  5. Heat over medium and stir until mixture thickens, about 4 minutes.
  6. Brush roast with glaze 2 or 3 times during the last 30 mins of cooking. (For a more caramelized crust:  add more glaze, add more heat to the top for 2-5 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
  7. Serve with remaining glaze on the side


1 cup plus 1 tsp Vegetable oil

1 cup diced carrots

1 cup diced celery

1 cup onions

1 garlic clove, minced

1/8 teaspoon salt

1/4 teaspoon pepper

4 (15-ounce) cans chicken broth

2 (10-ounce) can diced tomatoes and green chiles

1 (11-ounce) can Mexicorn

1 to 2 tablespoon chili powder

1 teaspoon ground cumin

12 ounces shredded chicken

10 (8 inch) corn (not flour) tortillas cut into 1/2 inch pieces

1 cup sour cream

2 cups shredded Mexican cheese blend

1/4 cup chopped fresh cilantro



In a 12 inch dutch oven, heat oil. Add carrots, celery, onions,garlic, salt and pepper. Cook until vegetables are tender. Add chicken broth, tomatoes, corn,chili powder, cumin, chicken. Bring to a boil, reduce heat and simmer for 45 mins, stirring occasionally.

In a skilled add the cup of oil and heat oil and fry the cut tortillas until crispy.

After soup has simmered for 45 mins add sour cream and 1 1/4 cup of chesse, stir until chesse is melted and mixed.

Serve with left over cheese and cilantro and tortillas on the side so people can add what they want.


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