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4.9 from 48 votes

Dutch Oven Garlic Boneless Pork Loin Roast

Dutch oven cooked boneless pork loin roast. Stuffed with garlic and seasoned with a selection of spices, this pork roast is cooked and served with potatoes.

Prep Time
15 mins
Cook Time
15 mins
Roasting Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings: 8 servings
Calories: 380 kcal
Course: Main Course
Cuisine: German , American

Ingredients

For the Roast (comes with a sauce)
  • 2.2 Pounds pork loin
  • ~10 Pieces garlic cloves peeled, whole
  • 2 Tablespoon pork seasoning
  • 2 onion sliced
  • 1 Tablespoon Caraway Seeds Whole or Cumin
  • 2 Tablespoon fat or Butter
  • 2 Cups vegetable broth or Bouillon Cube + Water
  • 1 Cup water
  • 10 potato peeled and quartered
For the Slurry
  • 1 Tablespoon all-purpose flour
  • 1 Cup water

Instructions

    Cup of Yum
  1. Cut a grid pattern into the fat cap of your pork loin. *see Notes
  2. Poke into the pork loin and stuff with a garlic pod. Repeat the process all over the pork loin to use up all the garlic.
  3. Season your loin with a pork seasoning rub.
  4. Preheat yout oven to 460° Fahrenheit/ 240 Celsius.
  5. Place the pork loin into a Dutch oven and arrange onion slices around the roast. Sprinkle caraway or cumin seeds over the pork loin and add in pork fats or butter.
  6. Take the Dutch oven to your stove and heat up. Brown all sides of your roast by turning the meat during the cooking process.
  7. At the same time add in your broth or 1 bouillon cube with water and mix it into the sliced onion.
  8. Turn your pork loin fat cap up, close with a lid and place your Dutch oven into the oven.
  9. Cook your roast at 460° Fahrenheit/ 240 Celsius for 30 minutes. [1st roasting round]
  10. Take out your roaster, pour the remaining 1 cup water in and arrange the potatoes around the roast.
  11. Place the roast back into the oven but without a lid, and roast another 30 minutes but this time at 400° Fahrenheit/ 200 Celsius. [2nd roasting round]
  12. Prepare your slurry by mixing together the all-purpose flour and water. Combine with a whisk to a smooth consistency.
  13. Take out your roast and pour slurry in. Make sure that it mixes into the sauce.
  14. Place the roast back into the oven for the last time and roast for another 10 minutes at 400° Fahrenheit/ 200 Celsius. [3rd roasting round] or until golden crispy at the top and juicy cooked on the inside.
  15. To serve cut your roast into slices.

Notes

  • Cutting the fat cap in a grid pattern will help with the roasting of the fat parts. That way the fats will get nice and crispy and the meat will cook through better. Mine already came that way, the butcher did it for me.
  • Always place the pork loin fat cap up into the oven to roast.
  • The gravy isn't super thick, if you want it thicker, skip adding that 1 cup of water to the roast during the cooking process.

Nutrition Information

Calories 380kcal (19%) Carbohydrates 40g (13%) Protein 36g (72%) Fat 9g (14%) Saturated Fat 3g (15%) Cholesterol 82mg (27%) Sodium 328mg (14%) Potassium 1642mg (47%) Fiber 8g (32%) Sugar 2g (4%) Vitamin A 222IU (4%) Vitamin C 33mg (37%) Calcium 134mg (13%) Iron 11mg (61%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 380

% Daily Value*

Calories 380kcal 19%
Carbohydrates 40g 13%
Protein 36g 72%
Fat 9g 14%
Saturated Fat 3g 15%
Cholesterol 82mg 27%
Sodium 328mg 14%
Potassium 1642mg 35%
Fiber 8g 32%
Sugar 2g 4%
Vitamin A 222IU 4%
Vitamin C 33mg 37%
Calcium 134mg 13%
Iron 11mg 61%

* Percent Daily Values are based on a 2,000 calorie diet.