International Dutch Oven Society Chapter – Richmond, VA


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.


4 hot dog buns, cut in 1-inch pieces (about 4 cups)
4 eggs
1 14 oz. can sweetened condensed milk
3/4 cup milk
1 tsp vanilla
1/4 tsp ground nutmeg
1 cup miniature marshmallows
3/4 cup semisweet chocolate chips
5 graham crackers, coarsely crushed (about 1/2 cup)
2 Tblsp milk

Prepare hot dog pieces by leaving uncovered for several hours to dry and crisp or by baking in 325 degree oven for 7 minutes.
Lightly oil or spray 10 inch dutch oven; line with parchment paper for easier cleanup.
In medium bowl lightly beat eggs.
Stir in sweetened condensed milk, 3/4 cup milk, vanilla and nutmeg; set aside.
Place bun pieces in prepared dutch oven.
Sprinkle with 1/2 cup each of the marshmallows and chocolate chips.
Evenly pour milk mixture over all.
Let stand 5 minutes.
Sprinkle with crushed graham crackers.
Bake at 325 degrees for 30-35 minutes.
Sprinkle with 1/4 cup of the remaining marshmallows.
Bake 5 minutes more or until knife inserted in center comes out clean.
In small saucepan heat and whisk remaining 1/4 cup of marshmallows, remaining 1/4 cup of chocolate chips and 2 Tblsp milk over low heat until melted and smooth.
Drizzle over bread pudding.
Cool 20 minutes before serving.
Serve warm, makes 9 servings.

 Imagine cooking a pineapple upside down cake or salsa chicken or whatever you want when you go camping!!!!! Come learn how to cook in a dutch oven and expand your menu!!!!! Pocahontas State Park and Old Dominion Iron Chefs will be teaching a Dutch Oven Cooking 101 class on April 14, 11 am to 3 pm at Shelter 4. We will introduce you to cast iron basics, how to clean & maintain, and how to control the heat.  The class will be broken into groups and each group will cook a dish and then we will enjoy all the dishes at the end. The cost is $17.50/person the fee covers all food, materials, recipes, and supplies. Children ages 10 and up are welcome. We will have the class rain or shine. The RV campground is open if you want to camp. To sign up please email If you have food allergies please let us know in the email.. Space is limited so registration must be made prior to the event. Payment at the class and cash is preferred. See you at the class.
Class Schedule
Part 1- Intro to cast iron, heating basics, cleaning  & maintaining cast iron

Part 2- group is broken into small groups to cook dishes

Part 3- eat the food the students cook

Part 4- clean and maintenance of cast iron

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