Le Creuset Signature Enameled Cast Iron Oval French / Dutch Oven, 9.5 qt, Marseille


Out of stock

Designed to function efficiently on a full range of heat sources, enamel on steel stockpots are not only resistant to wear and damage, but also versatile enough for any type of stovetop, old or new. Their high-profile design limits evaporation while forcing liquids to bubble through all layers of ingredients, infusing the entire dish with flavor during cooking. Le Creuset enamel on steel stockpots are finished in the same bold palette of signature colors as Le Creuset enameled cast iron, making them perfectly stylish complements to any combination of cookware.


  • Colorful, long-lasting exterior enamel resists chipping and cracking; interior enamel is engineered to resist staining and dulling
  • Sand-colored interior enamel makes it easy to monitor food as it cooks, preventing burning and sticking
  • Oversized handles provide even weight distribution and a secure grip
  • Ergonomic composite knobs are heat resistant to 500°F
  • Built-in lid stabilizers provide a secure, no-slide fit
  • The lightest weight per quart of any premium cast iron cookware available
    • Dimensions: 17.2 x 11.5 x 7.8 (W x D x H)
    • Capacity: 9.5 qt
  • Compatible with Gas, Electric, Ceramic, Halogen, Induction, Oven & Outdoor Grill
  • Dishwasher safe
  • Lifetime warranty
  • Made in France


Fennel-Crusted Pork Tenderloins With  White Wine Anise Sauce



  • 2 (1-pound) pork tenderloins
  • 4 tablespoons extra-virgin olive oil, divided
  • Salt and pepper to taste
  • 1 tablesoon fennel seeds
  • 1/8 teaspoon crushed red pepper
  • 1/4 cup white wine
  • 1 1/2 cups chicken stock
  • 2 star anise pods
  • 4 tablespoons unsalted butter


      Preheat oven to 350 F.

      Coat each tenderloin with 1 tablespoon olive oil, and sprinkle with salt and pepper. Sprinkly evenly with fennel seeds and red pepper, gently pressing the herbs into the meat to form a good crust.

      In the oval wide Dutch oven, heat the remaining 2 tablespoons olive oil over medium-high heat until oil is glossy and nearly smoking. Sear tenderloins until the skin is browned and crisp.

      Transfer the pan to the oven and bake 30 minutes. Remove tenderloins and set aside.

      Return the pan to the stovetop over medium-low heat. Deglaze with white wine. Simmer and reduce by half, constantly stirring to scrape browned bits from the bottom of the pan.

      Once reduced, add chicken stock and star anise. Reduce by a third, stirring occasionally. Add butter and whisk to combine. Return the tenderloins to the pan and coat with sauce before serving.