What’s better than a regular pork roast? A Dutch oven pork loin that’s tender and juicy every single time!
This no-fuss recipe takes the guesswork out of cooking pork loin. The Dutch oven works its magic by keeping all the moisture locked in, giving you meat that’s perfectly cooked from edge to edge. Whether you’re planning a Sunday family dinner or meal prepping for the week ahead, this pork loin recipe won’t let you down. Trust me – once you try this method, you’ll never want to cook pork any other way.
Ingredient Substitutions
For a gluten-free option, replace plain flour with cornstarch or arrowroot powder. Use about half the amount called for in the recipe, as these alternatives have stronger thickening properties. Chicken stock can be substituted with vegetable broth for a vegetarian-friendly base, maintaining a similar flavor profile. For a lower-carb alternative to Russet potatoes, consider using turnips or radishes. These root vegetables will absorb flavors from the dish while providing a similar texture. Adjust cooking time slightly, as they may cook faster than potatoes. When using these substitutions, keep an eye on the overall liquid content and seasoning of the dish, making small adjustments as needed to maintain the intended consistency and flavor balance.
| Preparation Time | 15-20 minutes |
| Cooking Time | 70-80 minutes |
| Total Time | 85-100 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 170-190 g
- Fat: 120-130 g
- Carbohydrates: 180-200 g
Ingredients
For the pork loin:
- 2 bay leaves
- salt
- 2 cups chicken stock (I use Swanson’s chicken stock)
- 2 tbsp olive oil (or any neutral oil like avocado oil)
- 4 sprigs fresh rosemary
- 2 raw onions (cut into 1-inch chunks)
- 4 lb boneless pork loin (tied with kitchen twine)
- 1 tbsp butter
- 5 raw carrots (cut into 1-inch chunks)
- 1 cup apple cider
- 4 large celery stalks (cut into 1-inch chunks)
- 4 sprigs fresh thyme
- pepper
- 1/3 cup plain flour (I use King Arthur all-purpose flour)
- 2 garlic cloves (peeled and smashed)
- 3 medium russet potatoes (cut into 1-inch chunks)
For the gravy:
- 2 tbsp plain flour
- 1 to 1.5 cups broth from pot
- 2 tbsp butter
Step 1: Preheat Oven and Prepare Pork
Begin by preheating your oven to 350°F.
On a sheet of waxed paper, mix the flour with a generous amount of salt and pepper.
Pat the roast dry with paper towels, then dredge it thoroughly in the flour mixture, coating all sides evenly.
Step 2: Sear the Pork
In a large Dutch oven, heat a combination of butter and olive oil over medium-high heat until hot but not smoking.
Sear the pork on four sides, approximately 4-6 minutes per side, until a nice golden-brown crust forms and the meat easily releases from the pan.
Transfer the seared pork to a plate and set aside.
Step 3: Cook Vegetables and Deglaze
Reduce the heat to medium and pour in 1 cup of chicken broth, using a wooden spoon to deglaze the pan by loosening the browned bits from the bottom.
Add the carrots, onion, celery, and garlic to the Dutch oven and cook, stirring occasionally, until the onions become translucent, about 10 minutes.
Step 4: Assemble and Bake the Roast
Place the seared pork on top of the vegetables in the Dutch oven.
Pour in the remaining 1 cup of chicken broth, apple cider, and add in thyme, rosemary, and bay leaves.
Season with salt and pepper to taste.
Cover the Dutch oven with a lid and bake in the preheated 350°F oven for approximately 70-80 minutes (around 20 minutes per pound of meat).
About 40-45 minutes before the cooking time is up, add potatoes to the pot, mixing them into the liquid.
Cover and continue to bake until the potatoes are soft and the meat reaches an internal temperature of 145°F.
Step 5: Rest and Slice the Pork
After removing the Dutch oven from the oven, let the pork rest for 10-15 minutes before slicing.
This allows the juices to redistribute, ensuring moist and tender meat.
Step 6: Prepare the Gravy
Strain the juices and drippings from the pot into a measuring cup or bowl.
In a skillet over medium heat, melt the butter until bubbly.
Whisk in the flour and cook for about 30 seconds.
While continuously whisking, gradually add the strained juices until the gravy reaches the desired consistency.
Keep whisking as the gravy bubbles and cooks for 1-2 minutes.
Adjust seasoning with additional salt and pepper, to taste.
Serve the sliced pork with the prepared gravy drizzled over top.
