30+ Delicious Holiday Paleo Dutch Oven Recipes for a Festive Feast

The holiday season is a time for celebration, indulgence, and gathering with loved ones.

While the meals we share often include comfort foods that might not align with our health goals, there is a way to enjoy delicious, hearty holiday meals without sacrificing nutrition or flavor.

Enter the Dutch oven: the versatile kitchen essential that makes cooking easier, more efficient, and even more flavorful.

When combined with a Paleo approach, which emphasizes whole, nutrient-dense foods free from grains, dairy, and refined sugars, it creates a menu that is as healthy as it is satisfying.

In this article, we’ve curated over 30 holiday-worthy Paleo Dutch oven recipes that are perfect for your next festive gathering.

From savory braised meats and aromatic stews to bright and fresh side dishes and hearty vegan options, these recipes will help you create meals that delight the palate and nourish the body.

Whether you’re preparing a special holiday dinner for family or hosting a small get-together with friends, these recipes are sure to impress and satisfy your guests, while aligning with your health-focused lifestyle.

30+ Delicious Holiday Paleo Dutch Oven Recipes for a Festive Feast

The holiday season is all about creating memories, enjoying the company of those we love, and, of course, savoring delicious food.

With these 30+ holiday Paleo Dutch oven recipes, you can elevate your holiday dining experience by preparing meals that taste indulgent yet are packed with wholesome, nutritious ingredients.

From the rich and hearty flavors of braised meats and stews to the light and fresh notes of citrusy salmon and herb-roasted vegetables, each recipe is designed to impress and satisfy.

Using a Dutch oven, you’ll achieve tender, juicy, and deeply flavored dishes that will make your holiday spread truly unforgettable.

Savory Herb-Rubbed Paleo Dutch Oven Roast Turkey

A holiday classic with a healthy twist. This Paleo-friendly turkey is infused with aromatic herbs and citrus, ensuring it’s tender, juicy, and packed with rich flavors. Perfect for Thanksgiving, Christmas, or any festive gathering, this dish elevates your holiday table without any gluten or refined ingredients.

Ingredients:

• 1 whole turkey (10-12 pounds), thawed
• 3 tbsp olive oil or melted ghee
• 2 tbsp fresh thyme, chopped
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh sage, chopped
• 1 lemon, quartered
• 1 onion, quartered
• 4 cloves garlic, smashed
• Salt and freshly ground black pepper to taste
• Optional: 1 cup chicken broth or water for basting

Instructions:

1. Preheat your oven to 425°F (220°C). Rub the inside of the Dutch oven with olive oil or melted ghee to prevent sticking.
2. Pat the turkey dry with paper towels, then season generously with salt and black pepper.
3. Rub the turkey’s skin and cavity with the olive oil or ghee. Sprinkle the chopped herbs evenly over the turkey, massaging it in thoroughly.
4. Stuff the cavity with lemon quarters, onion, and smashed garlic. Place the turkey breast side up in the Dutch oven.
5. Roast uncovered in the preheated oven for 30 minutes, then reduce the temperature to 325°F (165°C) and continue cooking for about 2.5 to 3 hours or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
6. Baste the turkey with the pan juices every 45 minutes for maximum juiciness.
7. Let the turkey rest for at least 15-20 minutes before carving.

This herb-rubbed turkey, cooked in a Dutch oven, will emerge tender and full of holiday cheer. The slow, even cooking locks in moisture, making every bite a delight. Serve with a side of roasted vegetables or a fresh cranberry sauce for a complete meal.

Dutch Oven Paleo Beef Stew with Root Vegetables

This hearty and nourishing Paleo beef stew is perfect for winter celebrations. The Dutch oven creates a tender, flavorful dish as the beef and root vegetables simmer in a rich broth spiced with thyme and bay leaves.

Ingredients:

• 2 tbsp olive oil or coconut oil
• 2 pounds grass-fed beef chuck, cut into 1-inch cubes
• 2 medium carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 1 medium sweet potato, peeled and cubed
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 4 cups beef broth (low-sodium or homemade)
• 2 tbsp fresh thyme leaves
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, ensuring each piece has a nice sear. Remove from the pot and set aside.
2. Add the diced onion and garlic to the Dutch oven, cooking until fragrant and slightly translucent.
3. Stir in the tomato paste and cook for 1 minute, then return the beef to the pot.
4. Add the beef broth, thyme, and bay leaves. Bring to a boil, then reduce heat to low and cover. Simmer for 1.5 hours, stirring occasionally.
5. Add the carrots, parsnips, and sweet potato to the Dutch oven. Cook for an additional 30 minutes or until the vegetables are tender and the beef is fork-tender.
6. Season with salt and pepper to taste. Discard the bay leaves before serving.

This rich, deeply flavored stew brings warmth and satisfaction to any holiday spread. The blend of root vegetables and tender beef stewed in aromatic broth creates a dish that feels like a hug in a bowl. Serve with a fresh green salad to balance the hearty flavors.

Paleo Dutch Oven Cranberry Orange Chicken

Bright and festive, this chicken dish is perfect for holiday feasts or a cozy dinner. The sweet-tart cranberries combined with the zest of orange and fresh herbs create a beautiful balance of flavors that make this meal feel both special and wholesome.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 cup fresh or frozen cranberries
• Zest and juice of 1 large orange
• 1 tbsp honey (optional for added sweetness)
• 2 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• 1/2 cup chicken broth (optional)

Instructions:

1. Preheat the Dutch oven over medium heat and add the olive oil. Season the chicken thighs with salt and pepper, then place them skin side down in the pot. Sear for 3-4 minutes per side, then remove and set aside.
2. Add cranberries, orange zest, orange juice, and honey to the Dutch oven, stirring to combine. Let simmer for 2-3 minutes until the cranberries start to pop.
3. Place the chicken back into the Dutch oven, spooning some of the cranberry mixture over the top. Sprinkle with fresh rosemary.
4. Pour the chicken broth around the chicken to create a base of liquid. Cover and transfer the Dutch oven to the preheated oven at 375°F (190°C).
5. Roast for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
6. Let rest for 5 minutes before serving. Spoon the cranberries and sauce over the chicken when plating.

This dish offers a holiday-worthy blend of savory and sweet flavors. The cranberries bring a tart punch while the orange and honey balance it with warmth. Perfect for anyone looking to celebrate with a bright twist on classic poultry recipes.

Paleo Dutch Oven Stuffed Bell Peppers

These Paleo-friendly stuffed bell peppers are a colorful and nutritious option for holiday meals. Filled with a savory blend of ground turkey, cauliflower rice, and aromatic spices, this dish is both comforting and festive. Ideal for a lighter main course or a hearty side dish, these peppers are packed with flavor and perfect for a crowd.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground turkey or chicken
• 2 cups cauliflower rice
• 1 cup diced tomatoes (fresh or canned, no added sugar)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. Heat a large Dutch oven over medium heat. Add the chopped onion and garlic, cooking until fragrant.
3. Add the ground turkey and cook until browned. Stir in the tomato paste, diced tomatoes, oregano, smoked paprika, salt, and pepper. Cook for an additional 2 minutes.
4. Stir in the cauliflower rice and mix well. Allow the mixture to cook for 3-4 minutes until slightly softened.
5. Fill each bell pepper with the turkey and cauliflower rice mixture, pressing down gently.
6. Place the stuffed peppers in the Dutch oven and cover. Bake in the preheated oven for 30-35 minutes, or until the peppers are tender.
7. Garnish with fresh parsley before serving.

These stuffed bell peppers are a showstopper at any holiday table, offering a unique twist on classic stuffed vegetables. The rich and flavorful filling makes them satisfying while still keeping them light and nutritious. Pair with a simple green salad or a side of roasted vegetables for a complete meal.

Paleo Dutch Oven Apple Cider Braised Pork Shoulder

This apple cider braised pork shoulder is a show-stopping dish that is perfect for a holiday celebration. Cooked slowly in the Dutch oven with a blend of apple cider, onions, and herbs, the pork becomes fall-apart tender and full of sweet and savory notes. This dish is ideal for serving a crowd and pairs well with a side of mashed sweet potatoes or a simple kale salad.

Ingredients:

• 4-5 lb pork shoulder, trimmed and tied
• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup apple cider (unsweetened)
• 1/2 cup chicken broth
• 2 tbsp apple cider vinegar
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (165°C). Season the pork shoulder with salt and pepper.
2. Heat olive oil in a Dutch oven over medium-high heat. Sear the pork shoulder on all sides until golden brown, about 4-5 minutes per side. Remove the pork and set aside.
3. Add the sliced onion and garlic to the Dutch oven and sauté until softened, about 3 minutes.
4. Pour in the apple cider, chicken broth, and apple cider vinegar, scraping up any browned bits from the bottom of the pot.
5. Stir in the rosemary and thyme, then return the pork to the Dutch oven. Cover and place in the preheated oven.
6. Braise for 2.5-3 hours or until the pork is tender and reaches an internal temperature of 190°F (88°C).
7. Let the pork rest for 15 minutes before slicing. Serve with a drizzle of the braising liquid and a side of roasted vegetables or a green salad.

This apple cider braised pork shoulder is an aromatic and crowd-pleasing dish that will make your holiday meal unforgettable. The apple cider and herbs infuse the pork with a unique depth of flavor, making each bite tender, juicy, and subtly sweet. It’s a perfect blend of comfort and elegance for any special occasion.

Paleo Dutch Oven Maple-Glazed Salmon with Roasted Vegetables

This maple-glazed salmon dish is perfect for those looking for a lighter, fresh option during the holiday season. The Dutch oven ensures the salmon stays moist while absorbing the sweet and savory flavors of the maple glaze. Served with roasted root vegetables, this meal is as beautiful as it is delicious.

Ingredients:

• 4 salmon fillets (skin-on)
• 1/4 cup pure maple syrup
• 2 tbsp coconut aminos or tamari
• 2 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1 lemon, thinly sliced
• 2 tbsp fresh dill, chopped
• 2 medium sweet potatoes, peeled and cubed
• 2 cups Brussels sprouts, halved
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). In a bowl, mix the maple syrup, coconut aminos, minced garlic, and Dijon mustard to create the glaze.
2. Place the sweet potatoes and Brussels sprouts in the Dutch oven. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast in the oven for 15-20 minutes.
3. Remove the Dutch oven from the oven. Push the vegetables to the sides to make space for the salmon fillets.
4. Place the salmon fillets in the Dutch oven, skin side down. Brush the maple glaze over the top of each fillet and top with lemon slices.
5. Return the Dutch oven to the oven and roast for an additional 12-15 minutes or until the salmon flakes easily with a fork.
6. Sprinkle fresh dill over the salmon before serving.

This maple-glazed salmon with roasted vegetables is a vibrant holiday dish that provides a wonderful balance of flavors and textures. The sweet and tangy glaze highlights the rich, tender salmon, while the roasted vegetables add a comforting touch. It’s a dish that’s simple, elegant, and full of holiday spirit.

Paleo Dutch Oven Cranberry Walnut Stuffed Acorn Squash

This holiday dish features acorn squash stuffed with a blend of cranberries, walnuts, and a hint of cinnamon for a warm, sweet-savory side. Perfect for a festive gathering, this recipe is gluten-free and packed with seasonal flavors, making it a beautiful addition to any holiday spread.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 tbsp olive oil
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 1/2 cup cooked quinoa or cauliflower rice
• 1/4 cup chopped fresh parsley
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• Salt and black pepper to taste
• Optional: drizzle of honey for serving

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly coat the inside of each acorn squash half with olive oil and season with salt and pepper.
2. Place the squash cut-side down on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until the flesh is tender.
3. While the squash is baking, heat a small pan over medium heat. Add the cranberries, walnuts, cooked quinoa (or cauliflower rice), parsley, cinnamon, and nutmeg. Stir for 2-3 minutes until the cranberries are softened and the mixture is warm. Season with salt and black pepper to taste.
4. Flip the squash cut-side up and fill each half with the cranberry walnut mixture. Return to the oven for an additional 10 minutes to allow the flavors to meld.
5. Drizzle with honey before serving, if desired.

These cranberry walnut stuffed acorn squashes bring a festive, wholesome touch to any holiday table. The combination of sweet cranberries and the nutty crunch of walnuts pairs beautifully with the soft, caramelized squash. It’s an elegant, nutrient-rich dish that’s sure to impress your guests.

Paleo Dutch Oven Sweet Potato and Spinach Frittata

A hearty, protein-packed breakfast or brunch dish perfect for holiday mornings. This sweet potato and spinach frittata is made in a Dutch oven for even cooking and is loaded with sweet and savory flavors, including a touch of smoked paprika. It’s simple to make, nutritious, and can easily be scaled up for a crowd.

Ingredients:

• 6 large eggs
• 1 large sweet potato, peeled and diced
• 2 tbsp olive oil or coconut oil
• 2 cups fresh spinach, chopped
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• Fresh chives or parsley for garnish

Instructions:

1. Preheat the oven to 350°F (175°C). Heat the olive oil in a Dutch oven over medium heat. Add the diced sweet potato and cook for 5-7 minutes, stirring occasionally, until the sweet potatoes are soft.
2. Add the onion and garlic to the Dutch oven and sauté for another 2-3 minutes until fragrant.
3. Stir in the chopped spinach and cook until wilted. Season with salt, pepper, and smoked paprika.
4. In a mixing bowl, whisk the eggs until fully combined. Pour the eggs over the sweet potato mixture in the Dutch oven.
5. Transfer the Dutch oven to the preheated oven and bake for 15-20 minutes, or until the eggs are set and lightly golden on top.
6. Garnish with fresh chives or parsley before slicing and serving.

This Paleo sweet potato and spinach frittata is perfect for holiday brunches, offering a blend of hearty flavors with a slight sweetness from the sweet potatoes. The Dutch oven ensures even cooking and helps create a fluffy, satisfying texture. Serve alongside a mixed greens salad or fruit for a well-rounded meal.

Paleo Dutch Oven Pumpkin Chili

This Paleo pumpkin chili is a seasonal twist on the classic chili. With a rich tomato base, tender beef, and subtle hints of pumpkin and spices, this dish is perfect for cozy holiday dinners. It’s warming, comforting, and great for feeding a crowd.

Ingredients:

• 2 tbsp olive oil
• 1 lb ground beef (or ground turkey)
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 oz) pumpkin puree (no added sugar)
• 1 can (15 oz) diced tomatoes
• 2 cups beef broth or water
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper to taste
• Fresh cilantro and avocado for serving

Instructions:

1. Heat the olive oil in a Dutch oven over medium-high heat. Add the ground beef and cook until browned. Remove excess fat if needed.
2. Add the diced onion, garlic, and bell pepper to the Dutch oven. Sauté until the vegetables are softened, about 3-4 minutes.
3. Stir in the pumpkin puree, diced tomatoes, beef broth, chili powder, cumin, cinnamon, and cayenne pepper. Season with salt and black pepper.
4. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 45 minutes to 1 hour, stirring occasionally until the chili thickens and flavors meld.
5. Serve with fresh cilantro and avocado slices on top.

This Paleo pumpkin chili is an ideal dish for holiday gatherings or cozy evenings at home. The subtle sweetness of the pumpkin balances the warmth of the chili spices, creating a unique and hearty dish. Enjoy with a side of baked sweet potato fries or a simple Paleo cornbread for a complete meal.

Paleo Dutch Oven Braised Short Ribs with Garlic and Rosemary

These braised short ribs are perfect for a holiday meal, offering a rich, melt-in-your-mouth texture and deep, hearty flavors. Cooked slowly in a Dutch oven with garlic, rosemary, and a splash of red wine (optional for Paleo), this dish is ideal for cozy gatherings and special occasions.

Ingredients:

• 4 lbs beef short ribs, trimmed
• 2 tbsp olive oil
• 1 large onion, chopped
• 4 cloves garlic, smashed
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 cup beef broth (low-sodium)
• 1/2 cup red wine (optional, use additional broth if needed)
• 1 tbsp tomato paste
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 325°F (165°C). Season the short ribs generously with salt and black pepper.
2. Heat olive oil in a Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 2-3 minutes per side. Remove the ribs and set them aside.
3. Add the chopped onion and smashed garlic to the Dutch oven and sauté for 3-4 minutes, until the onions are translucent.
4. Stir in the tomato paste and cook for another minute. Pour in the red wine, if using, and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
5. Add the beef broth, rosemary, and thyme to the Dutch oven. Return the short ribs to the pot and spoon some of the broth over them.
6. Cover and place in the oven. Braise for 2.5-3 hours or until the meat is tender and falls off the bone.
7. Remove the short ribs from the Dutch oven and let them rest for 10 minutes before serving. Spoon some of the braising liquid over the top and garnish with fresh parsley.

These braised short ribs are an impressive holiday dish that pairs beautifully with mashed sweet potatoes or a side of roasted root vegetables. The slow cooking process enhances the flavors and makes the meat perfectly tender, while the aromatic herbs add a warm, festive touch to every bite.

Paleo Dutch Oven Herb-Rubbed Lemon Chicken

A simple yet elegant holiday dish, this herb-rubbed lemon chicken is cooked in a Dutch oven to retain moisture and infuse it with the flavors of fresh herbs and lemon. It’s perfect as a main course for a holiday meal, offering a burst of citrus and aromatic herbs that complement the tender, juicy chicken.

Ingredients:

• 1 whole chicken (about 4-5 lbs), cleaned and patted dry
• 2 tbsp olive oil
• 1 lemon, quartered
• 4 cloves garlic, smashed
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp paprika
• Salt and black pepper to taste

Instructions:

1. Preheat your oven to 425°F (220°C). In a small bowl, mix the olive oil, paprika, rosemary, thyme, parsley, salt, and black pepper to create a seasoning rub.
2. Rub the herb mixture all over the chicken, including under the skin if possible. Place the smashed garlic cloves and lemon quarters inside the chicken cavity.
3. Place the chicken breast-side up in a Dutch oven. Pour any remaining rub over the top of the chicken.
4. Cover the Dutch oven and roast in the oven for 45 minutes. Remove the cover and continue roasting for an additional 15-20 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown.
5. Let the chicken rest for 10 minutes before carving.

This herb-rubbed lemon chicken is an easy yet flavorful dish that makes a beautiful holiday centerpiece. The lemon and fresh herbs infuse the meat with a refreshing brightness, while the Dutch oven ensures the chicken remains tender and juicy. Serve with a side of garlic-roasted Brussels sprouts or a simple salad for a light, satisfying meal.

Paleo Dutch Oven Spiced Butternut Squash and Red Lentil Stew

A comforting and hearty option, this butternut squash and red lentil stew is perfect for a holiday meal that’s plant-based, flavorful, and packed with nutrients. Cooked in a Dutch oven with warm spices, this dish is vegan, gluten-free, and ideal for serving as a side or a main dish during the festive season.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 cup red lentils, rinsed
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 tbsp coconut oil or olive oil
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 4 cups vegetable broth (low-sodium)
• 1 can (14 oz) coconut milk (full-fat)
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the oil in a Dutch oven over medium heat. Add the onion and garlic and sauté for 3-4 minutes until translucent.
2. Stir in the cumin, coriander, turmeric, cinnamon, and smoked paprika. Cook for 1 minute to release the spices’ flavors.
3. Add the cubed butternut squash, red lentils, and vegetable broth. Bring to a simmer and cook uncovered for 20-25 minutes, or until the squash is tender and the lentils are soft.
4. Stir in the coconut milk and season with salt and black pepper to taste. Simmer for an additional 5 minutes to allow the flavors to meld.
5. Serve hot, garnished with fresh cilantro.

This spiced butternut squash and red lentil stew is a warming and nourishing dish that celebrates holiday flavors with a twist. The combination of sweet butternut squash, hearty lentils, and aromatic spices creates a deeply satisfying meal that’s perfect for colder holiday evenings. Serve with a side of cauliflower rice or crusty Paleo bread for a filling, balanced meal.

Paleo Dutch Oven Maple-Glazed Carrots and Parsnips

These maple-glazed carrots and parsnips are an elegant side dish that’s both simple to prepare and full of rich, sweet flavors. Braised in a Dutch oven, the vegetables become tender while the glaze caramelizes to create a delightful balance of sweetness and savory notes, perfect for any holiday table.

Ingredients:

• 4 large carrots, peeled and cut into 2-inch pieces
• 4 parsnips, peeled and cut into 2-inch pieces
• 2 tbsp olive oil
• 1/4 cup pure maple syrup
• 1 tbsp Dijon mustard
• 1/2 tsp ground cinnamon
• Salt and black pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). In a Dutch oven, combine the carrots and parsnips with the olive oil, maple syrup, Dijon mustard, cinnamon, salt, and black pepper. Toss until the vegetables are evenly coated.
2. Cover the Dutch oven and place it in the oven. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
3. Remove the Dutch oven from the oven and let the vegetables rest for a few minutes. Transfer to a serving dish and garnish with fresh thyme or parsley.

These maple-glazed carrots and parsnips are a show-stopping side dish that pairs perfectly with holiday roasts or poultry. The natural sweetness of the maple syrup enhances the earthy flavors of the vegetables, while the touch of Dijon mustard and cinnamon adds depth and warmth. This dish is not only visually appealing but also rich in flavor and nutrients, making it a must-have for your festive spread.

Paleo Dutch Oven Garlic Rosemary Pork Tenderloin

This garlic rosemary pork tenderloin is an impressive yet easy-to-make holiday main dish. Cooked in a Dutch oven, the pork tenderloin becomes tender and infused with the flavors of garlic, rosemary, and a splash of white wine (optional for Paleo). Serve it with a side of roasted potatoes or sautéed greens for a complete meal.

Ingredients:

• 2 pork tenderloins (about 1.5 lbs each)
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 1 tsp dried thyme
• 1/2 cup white wine (optional; use chicken broth if preferred)
• Salt and black pepper to taste

Instructions:

1. Preheat your oven to 425°F (220°C). Season the pork tenderloins generously with salt and black pepper.
2. In a Dutch oven, heat 1 tbsp of olive oil over medium-high heat. Add the pork tenderloins and sear on all sides until golden brown, about 2-3 minutes per side. Remove the pork and set aside.
3. Add the remaining olive oil, garlic, and rosemary to the Dutch oven and sauté for 1-2 minutes until fragrant. Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the pot.
4. Return the pork tenderloins to the Dutch oven, spooning some of the garlic and rosemary mixture over the top. Cover with a lid and place in the oven.
5. Roast for 20-25 minutes or until the internal temperature reaches 145°F (63°C). Remove the pork from the Dutch oven and let rest for 10 minutes before slicing.

This garlic rosemary pork tenderloin is a flavorful, aromatic main course that’s perfect for holiday dinners. The Dutch oven cooking method ensures the meat stays juicy and tender, while the combination of garlic and rosemary adds a festive touch. Serve with a side of mashed sweet potatoes or a simple salad for a complete, satisfying meal.

Paleo Dutch Oven Lemon Herb Salmon with Asparagus

For a lighter holiday option, this lemon herb salmon with asparagus is both refreshing and full of flavor. The Dutch oven ensures the salmon stays moist and the asparagus retains its crisp-tender texture. Perfect for a holiday lunch or a lighter dinner, this dish offers a healthy yet indulgent taste.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 1 lemon, thinly sliced
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp garlic powder
• Salt and black pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line the Dutch oven with a sheet of parchment paper for easy cleanup.
2. Place the salmon fillets and asparagus in the Dutch oven. Drizzle with olive oil and sprinkle with garlic powder, salt, and black pepper.
3. Lay lemon slices on top of the salmon fillets and sprinkle the fresh dill and parsley over everything.
4. Cover the Dutch oven and bake for 12-15 minutes or until the salmon flakes easily with a fork and the asparagus is tender-crisp.
5. Serve immediately, garnished with extra lemon slices and a sprinkle of fresh herbs.

This lemon herb salmon with asparagus is a light yet flavorful holiday dish that’s easy to prepare and brimming with fresh, zesty flavors. The Dutch oven helps keep the salmon perfectly moist, while the asparagus adds a satisfying crunch. Pair with a side of cauliflower rice or a simple green salad for a well-rounded, nutrient-dense meal.

Note: More recipes​ are coming soon!