Dutch Oven Pork Roast
User Reviews
5
Dutch Oven Pork Roast
Description
In this Dutch Oven Pork Roast recipe, a boneless pork loin is coated in seasoned flour and seared to develop a golden crust. After searing, the pork is nestled atop a bed of aromatic vegetables including carrots, onions, and celery, infused with minced garlic. Chicken broth and apple cider create a flavorful braising liquid along with fresh herbs like thyme, rosemary, and bay leaves, which impart a subtle aromatic depth during baking. The roast cooks covered in the oven, allowing the meat to become tender and the vegetables to soften.
The combined effect is a savory roast with a moist interior and flavorful juices enriched by the vegetables and cider. Potatoes are cooked alongside the pork, absorbing the cooking liquids and herbs for a complementary side. The recipe optionally includes a gravy step using pan juices thickened with butter and flour for extra richness.
Serving this roast with its vegetables and potatoes provides a complete meal with varied textures: tender meat, soft flavorful vegetables, and creamy potatoes. The herbal notes and light acidity balance the pork's richness, creating a satisfying dish.
Check the roast with a thermometer for doneness, aiming for an internal temperature of 145°F. Cooking times depend on roast size and oven efficiency, so monitoring is essential. The Dutch oven's enclosed heat ensures even cooking and melding of flavors.
Ingredients
- ⅓ cup all-purpose flour
- kosher salt to taste
- ground black pepper to taste
- 4 lb. pork loin roast boneless
- 1 tablespoon butter
- 2 tablespoons olive oil
- 2 cups chicken broth divided
- 5 medium carrot peeled and cut into 2-inch pieces
- 2 medium onion thinly sliced
- 4 large celery cut into ½-inch crescents, ribs
- 2 large garlic minced (about 2 teaspoons, cloves
- 1 cup apple cider (not apple cider vinegar)
- 4 prigs thyme or ¼ teaspoon dried, fresh
- 4 prigs rosemary or ¼ teaspoon dried, fresh
- 2 bay leaf
- 3 medium russet potato peeled and cut into eighths
Optional Gravy
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 - 1 ½ cups meat juices from the pot
Instructions
- Preheat oven to 350°F. Mix the flour with a generous amount of salt and pepper on a sheet of waxed paper. Pat the roast dry; dredge it in the flour mixture. Heat butter and olive oil in a large Dutch oven over medium-high heat until it is hot but not smoking. Sear the pork on four sides (about 4-6 minutes per side), just until a nice golden-brown color develops and the meat releases easily from the pan. You don’t need to cook the meat all of the way through since it will finish in the oven. Remove the pork to a plate.
- Reduce the heat to medium and add 1 cup of the chicken broth, scraping with a wooden spoon to deglaze the pan (loosening all of the browned bits from the bottom). Add the carrots, onion, celery, and garlic to the pot. Cook, stirring, until the onions are translucent (about 10 minutes).
- Place the pork on top of the vegetables. Add the remaining 1 cup of chicken broth, apple cider, thyme, rosemary, and bay leaves. Season with salt and pepper, cover, and bake in the 350°F oven for a total of about 70-80 minutes (about 20 minutes per pound), adding the potatoes during the final 40-45 minutes.
- When there are about 40-45 minutes left in the cooking time, stir the potatoes into the pot, mixing them into the liquid. Cover and return to the oven for the final 40-45 minutes, or until the potatoes are soft and the meat reaches an internal temperature of 145˚F.
- Let the pork rest for 10-15 minutes before slicing and serving.
For the Optional Gravy
- Strain the juices and drippings from the pot. Melt the butter in a skillet over medium heat until bubbly. Whisk in the flour and cook for 30 seconds. While continually whisking, gradually add the juices until the gravy reaches the desired consistency. Continue whisking while the gravy bubbles and cooks for 1-2 minutes. Season with additional salt and pepper, to taste.
Notes
- Use a meat thermometer to check doneness; 145°F internal temperature is ideal for safety and juiciness.
- Cooking time varies; a 4-pound pork loin typically takes about 70 minutes at 350°F but check early.
- The apple cider used is fresh apple cider, not vinegar, which adds a mild sweetness and acidity to the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 621 kcal
% Daily Value*
| Serving | 1/6 of the recipe without gravy | |
| Calories | 621kcal | 31% |
| Carbohydrates | 36g | 12% |
| Protein | 72g | 144% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 196mg | 65% |
| Sodium | 517mg | 22% |
| Potassium | 1975mg | 42% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 8708IU | 174% |
| Vitamin C | 20mg | 22% |
| Calcium | 78mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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