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Tender and juicy, this Dutch oven pork roast transforms an affordable cut of meat into a delicious comfort food dinner. The pork loin slowly bakes in an apple cider broth with potatoes, carrots, celery, onion, and herbs. A quick pan gravy adds the perfect finishing touch on the one pot meal!

Close overhead shot of a boneless pork loin in a Dutch oven
Table of Contents
  1. How to Make Dutch Oven Pork Roast | 1-Minute Video
  2. The Best Meat for Pork Pot Roast
  3. Why use a Dutch oven for a pork roast recipe
  4. Ingredients for Old Fashioned Pork Roast with Vegetables
  5. How to Cook a Dutch Oven Pork Roast
  6. How Long to Cook a Pork Roast
  7. Serving Suggestions
  8. Preparation and Storage Tips
  9. Simple Pork Roast Recipe Variations
  10. Tips for the Best Dutch Oven Pork Roast Recipe
  11. Dutch Oven Pork Roast Recipe

Looking for even more cozy pork recipes? Try this Mississippi roasted pork shoulder, this 5-minute pork sirloin roast, these Dutch oven pork chops, and a batch of Dr. Pepper pulled pork, too!

How to Make Dutch Oven Pork Roast | 1-Minute Video

Nothing beats the comfort of a juicy and tender Dutch oven pork roast in the oven. The aroma that wafts through your home as it cooks is like a warm hug from your grandmother! This melt-in-your-mouth easy dinner recipe yields succulent pork loin and flavorful vegetables that have soaked up all of the juices from the meat. Finish it off with a quick pot roast gravy for the ultimate Sunday supper!

The Best Meat for Pork Pot Roast

A “pot roast” is a braised meat dish that’s made by searing a large cut of pork (usually an inexpensive roast) and then slowly cooking the meat in a covered dish called a Dutch oven. You can use many different cuts of meat for a pork roast, including a pork shoulder (or Boston butt), a sirloin roast, or a boneless pork loin roast.

I opted for the boneless pork loin roast, which is smaller and more tender than the pork shoulder. As a result, the loin cooks faster and doesn’t need the extended slow roasting time required with a pork shoulder (or Boston Butt).

Pork Loin vs. Sirloin vs. Tenderloin

All of these different cuts from the loin can get confusing when you’re staring at a meat case in the grocery store! In general, a loin is the portion of meat running along the back of the pig. The “pork loin” is near the center, while the “sirloin” is toward the rear. The tenderloin is a small strip of meat hanging underneath the pork loin. The tenderloin typically weighs just one pound, and is incredibly tender because it’s a part of the animal that doesn’t perform any tough work.

Since pork tenderloin is naturally lean and tender, it does well when cooked quickly at high temperatures. By contrast, pork loin and pork sirloin lend themselves well to slower roasting and grilling techniques (giving any tough fibers a chance to slowly break down).

Why use a Dutch oven for a pork roast recipe

Many folks prefer the convenience of a Crock Pot slow cooker or even an Instant Pot, but I find that the Dutch oven yields the best tasting pork pot roast every time.

Dutch ovens are made from cast iron, so they retain and evenly distribute the heat. Plus, the tight-fitting lid traps the moisture inside the pot — resulting in the juiciest pork loin roast that you will ever taste. Instead of a dried-out piece of meat that has been cooked to death in a slow cooker, you can easily control the cooking time of both the pork and the potatoes when using a Dutch oven. It’s the way to go!

The Best Dutch Oven to Use for Pork Roast

We rounded up the best Dutch ovens you can buy, including 3 (yes, 3!) that I personally own and love! It was difficult to choose my favorite, but the Staub Cast Iron Dutch Oven (5.5 quarts) earned the top spot. You can buy it on Amazon for $311.50 or at Walmart for $359.95. That said, the Le Creuset Enameled Cast Iron Dutch oven was a close second that’s just a little bit larger (7.5 quarts). It’s available on Amazon for $459.95.

Side shot of pork loin roast in a white Dutch oven

Ingredients for Old Fashioned Pork Roast with Vegetables

This is just a quick overview of the ingredients that you’ll need for the boneless pork roast recipe. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.

  • All-purpose flour: for dredging; helps the meat brown; thickens the gravy.
  • Kosher salt and black pepper: to enhance the other flavors in the dish.
  • Boneless pork loin roast: about 4 pounds total.
  • Butter and olive oil: to sear the meat.
  • Chicken broth and apple cider: the cooking liquids for braising the meat.
  • Carrots, onions, celery, garlic and potatoes: add flavor to the pork as they all cook in the pot together.
  • Thyme, rosemary and bay leaves: for a savory, earthy touch.
Process shot showing how to cook a pork roast

How to Cook a Dutch Oven Pork Roast

This particular Dutch oven pork pot roast recipe works so well because you wait to add the potatoes to the pot during the final 40 minutes so that they don’t get overcooked and mushy. The vegetables, pork and herbs flavor the rich juices that are further enhanced by a touch of apple cider.

  1. Dredge the roast in seasoned flour, then sear in the Dutch oven.
  2. Deglaze the pot with chicken broth and saute the vegetables.
  3. Return the pork to the pot, and stir in broth, cider, herbs and bay leaves. Season with salt and pepper.
  4. Cover and bake in a 350°F oven for a total of about 70-80 minutes.
  5. Add the potatoes to the pot during the final 40-45 minutes, mixing them into the liquid.
  6. Let the meat rest for 10-15 minutes while you prepare the gravy, if desired.
  7. Whisk together the gravy with butter, flour and strained pan juices.
Square shot of hands serving pork loin roast recipe in a Dutch oven

How Long to Cook a Pork Roast

As a general rule of thumb, you want to cook the boneless pork loin roast at 350°F for about 20 minutes per pound. In this case, a 4-lb. roast needs about 1 hour, 20 minutes in the oven. Always check the roast early, though. The heat of the Dutch oven often speeds up the cooking time, so you might find that your pork is done within about 70 minutes.

What temperature should a pork loin roast be cooked to?

Ultimately, an instant read meat thermometer is the best way to know when your pork loin is perfectly cooked. It’s done when it reaches an internal temperature of 145˚F. Since the temperature of the meat will increase slightly as it rests, it’s fine to pull the pork out of the oven when it gets to about 140-145˚F.

Pouring gravy over pork pot roast

Serving Suggestions

An easy pork loin roast makes a delicious Sunday supper. Pair the juicy meat, veggies and potatoes with any of these extra sides:

Overhead shot of Dutch oven pork roast on a table with bread

Preparation and Storage Tips

Leftover pork will keep in an airtight container in the refrigerator for 3-4 days, or wrapped tightly in the freezer for up to 3 monthsReheat the pork in a 325°F oven just until warmed through (about 15-20 minutes).

You can also reheat smaller amounts of pork in the microwave. We love to enjoy the leftover thinly-sliced meat on pork sandwiches with barbecue sauce the next day!

Side shot of a white Dutch oven with a simple pork roast recipe

Simple Pork Roast Recipe Variations

  • Substitute white wine or additional chicken broth for the apple cider.
  • Use a 3-4 lb. pork sirloin roast; the cooking instructions remain the same.
  • Season the meat with your favorite herbs. Other good options include parsley, oregano, chives and basil.
Side shot of a boneless pork roast recipe in a white Dutch oven

Tips for the Best Dutch Oven Pork Roast Recipe

  • Cook the pork roast covered in the Dutch oven to trap the moisture in the pot and keep the pork roast from drying out. Tender and juicy is the ultimate goal!
  • Check the meat early, since the efficient heat of the Dutch oven often speeds up the cooking time. As a general rule of thumb, you want to cook the boneless pork loin roast at 350°F for about 20 minutes per pound. That said, a 4-lb. roast might be done in as little as 70 minutes.
  • The total cooking time will vary depending on the size, thickness, and temperature of your pork when it goes into the oven. As a result, it’s best to use a meat thermometer to know exactly when your pork reaches 145˚F.
  • Let the meat rest before slicing and serving. This will allow the juices to redistribute, rather than just running onto the cutting board.
  • Garnish with chopped fresh herbs for a bright, colorful touch at the end.
Hands holding a Dutch oven with a pork loin roast

More Pork Loin Recipes to Try

Square image of a dutch oven pork roast

Dutch Oven Pork Roast

4.84 from 30 votes
Prep: 15 minutes
Cook: 1 hour 45 minutes
Resting Time 15 minutes
Total: 2 hours 15 minutes
Servings 6 people
Calories 621 kcal
Tender and juicy, this Dutch oven pork roast with vegetables, potatoes, and a simple pan gravy makes the best Sunday supper!

Equipment

Ingredients
  

  • cup all-purpose flour
  • Salt and pepper, to taste
  • 4 lb. boneless pork loin roast
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 2 cups chicken broth, divided
  • 5 carrots, peeled and cut into 2-inch pieces
  • 2 onions, thinly sliced
  • 4 large ribs celery, cut into ½-inch crescents
  • 2 cloves garlic, minced
  • 1 cup apple cider (not apple cider vinegar)
  • 4 sprigs fresh thyme (or ¼ teaspoon dried)
  • 4 sprigs fresh rosemary (or ¼ teaspoon dried)
  • 2 bay leaves
  • 3 medium Russet potatoes, peeled and cut into eighths

Optional gravy:

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.
    Seared pork loin roast in a Dutch oven
  • 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).
    Vegetables simmering in a Dutch oven
  • 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). Add the potatoes to the pot during the final 40-45 minutes, 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.
    Process shot showing how to cook a pork roast
  • Let the pork rest for 10-15 minutes before slicing and serving.
    Overhead shot of Dutch oven pork roast on a table with bread

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.
    Pouring gravy over pork pot roast

Video

Notes

  • Cook the pork roast covered in the Dutch oven to trap the moisture in the pot and keep the pork roast from drying out. Tender and juicy is the ultimate goal!
  • Check the meat early, since the efficient heat of the Dutch oven often speeds up the cooking time. As a general rule of thumb, you want to cook the boneless pork loin roast at 350° F for about 20 minutes per pound. That said, a 4-lb. roast might be done in as little as 70 minutes.
  • The total cooking time will vary depending on the size, thickness, and temperature of your pork when it goes into the oven. As a result, it’s best to use a meat thermometer to know exactly when your pork reaches 145˚F.
  • Let the meat rest before slicing and serving. This will allow the juices to redistribute, rather than just running onto the cutting board.
  • Garnish with chopped fresh herbs for a bright, colorful touch at the end.

Nutrition

Serving: 1/6 of the recipe without gravyCalories: 621kcalCarbohydrates: 36gProtein: 72gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 196mgSodium: 517mgPotassium: 1975mgFiber: 4gSugar: 9gVitamin A: 8708IUVitamin C: 20mgCalcium: 78mgIron: 3mg
Keyword: Boneless pork loin recipe, boneless pork roast recipe, Dutch oven pork roast, pork roast in oven, pork roast recipe
Course: Dinner
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. Shery Sullivan says:

    5 stars
    I can’t wait to make this tasty sounding dish for us and our neighbor. It will be a treat for all.

    1. Blair says:

      That’s wonderful, Shery! I hope that you all enjoy it!

      1. Shery Sullivan says:

        If I had to buy 2 smaller roasts, just under 2# each. Would they cook a shorter amount of time?

        1. Blair says:

          Hi, Shery! Yes, you will want to adjust the cooking time depending on the weight of the meat. As a general rule of thumb, you want to cook the boneless pork loin roast at 350° F for about 20 minutes per pound. Always check the roast early, though. The heat of the Dutch oven often speeds up the cooking time, so you might find that your pork is done within a shorter window.

          Ultimately, an instant read meat thermometer is the best way to know when your pork loin is perfectly cooked. It’s done when it reaches an internal temperature of 145˚F. Since the temperature of the meat will increase slightly as it rests, it’s fine to pull the pork out of the oven when it gets to about 140-145˚F.

          1. Nani says:

            Apple cider vinegar is over powering. Next time I’ll leave it out

    2. Julia says:

      I just put this in the oven and I have no idea where my mind was, but I put apple cider VINEGAR in instead of apple cider! Is there any saving this? I honestly didn’t even realize until my whole house started to smell very strong of vinegar. Oh man….

      1. Blair Lonergan says:

        Oh, geez. I don’t know, Julia. That’s a lot of vinegar, and you’re missing the sweetness of the cider. 🙁

      2. Jenna says:

        Making this right now, the house smells amazing, also made homemade yeast rolls to go with it cant wait to see how it turns out!

        1. Blair Lonergan says:

          YUM! That sounds like the perfect meal, Jenna! Hope you enjoyed it. 🙂

      3. Stephanie says:

        I just did the same thing but I haven’t put it in the oven yet. I added sugar and extra seasonings and broth haha crossing my fingers!

    3. Joe black says:

      3 stars
      Took the Dutch oven out at the called for time to add the potatoes, only to find the pork already way over and the other vegetables mush. Next time I will not be turning my oven to 350, that’s way too high for something already cooking by the residual heat of the Dutch oven

      1. Blair Lonergan says:

        Thanks for your feedback, Joe!

  2. Shery says:

    5 stars
    Should I put the potatoes in at the beginning since my roasts will cook so fast?

    1. Blair says:

      Hi, Shery! Yes, if you’re cooking roasts that are about 2 pounds or less, you can go ahead and just add the potatoes at the beginning. 🙂

  3. Ashleigh says:

    Any substitutes for apple cider?

    1. Blair Lonergan says:

      Hi, Ashleigh! Yes, you can substitute with white wine or chicken broth. Just be aware that the liquid used will change the taste of the gravy and the pork, slightly. Hope you enjoy!

    2. Joe Scott says:

      Cider – I used one portion of Keurig Spiced Cider. I prefer to keep those on hand since they last a lot longer, but fresh cider would be preferred.
      BTW: Those little cups can be cut open and mixed into a mug of hot water with a spoon just like the hot chocolate cups. No Keurig required. Just sayin’

      1. Blair Lonergan says:

        That’s SUCH a great idea, Joe! Why didn’t I think of that?! 🙂 You’re right — fresh cider is best, but it’s not always available year-round at the grocery store, so your solution is perfect. Thank you!

        1. AIMEE says:

          Ii had a 5.lb porkroast. Instead of a Dutch oven I used a heavy roaster with a lid. I cooked to 152. I had no cider, so I added a can of hard cider that was in the back of my fridge from a party. Meat was very good, but not fall apart tender Carrots were wonderful, like my great gramma made. Gravy was the best ever. I would use hard cider again. Makes an awesome braise.

          1. Blair Lonergan says:

            Thanks, Aimee! So glad that it worked with the ingredients that you had!

  4. Jeanne says:

    Mine is in the oven right now *anticipation* I had everything on hand except apple cider, I had some unsweetened apple sauce so not wanting to miss out on whatever “magic” the cider would have contributed so I went ahead & slathered about 1/4 cup applesauce on top of the roast. Hopefully the steam and heat will fragrant the whole pot with a hint of apple. I’ll let you know how it turns out!

    1. Blair Lonergan says:

      Hope you enjoy, Jeanne!

  5. Sharyn says:

    Hi! My pork lion has a thick slab of fat, am I trimming that first?

    1. Blair Lonergan says:

      Hi, Sharyn! You can trim some off if you like, but you definitely want to leave some fat. This will drip down and keep the meat moist and flavorful as it cooks. 🙂

  6. paula says:

    5 stars
    This recipe was wonderful, even though, like a previous reviewer, I used apple cider vinegar instead of apple cider! Can’t wait to try it with the cider!

    1. Blair Lonergan says:

      Thanks, Paula! 🙂

  7. Mitzi C says:

    5 stars
    Came out perfectly! I didn’t have apple cider but I had one lonely apple so I quartered and tossed in with the veggies. It was our New Year’s traditional meal. I let mine go up to 150 degrees (accidentally), but it was moist and delicious. The gravy was easy and went great with everything. My roast was small and cooked in less than an hour. One could pull this off on a weeknight. Thanks for the recipe!

    1. Blair Lonergan says:

      Sounds perfect, Mitzi! A great “lucky” New Year meal. 🙂 We had pork last night too, of course. Glad that you enjoyed it!

  8. Holly says:

    I only have a pork shoulder on hand. What temperature and cook time would you suggest for that? Would love to try out this recipe!

    1. Blair Lonergan says:

      Hi, Holly. It will depend on the size of your pork shoulder, but the pork shoulder is typically larger than a pork loin roast and requires a lower, slower cooking time. I generally roast pork shoulder in a 325°F oven for about 4-5 hours, basting with cooking liquid every hour or so (if possible). The pork is done when the meat is falling off the bone (an internal temperature of about 190-195° F). Hope that helps!

      1. Karen Randolph says:

        Why should the internal temperature be 190-195 for a pork shoulder when the loin is 145 degrees?

        1. Blair Lonergan says:

          Hi, Karen! Cuts like a pork shoulder contain a higher amount of connective tissue than lean tenderloin, and therefore need to be cooked to a higher temperature. This higher temperature over the longer cooking time helps to break down the collagen, resulting in a more tender, juicy, and flavorful finished dish.

  9. Leroy Mendelsohn says:

    Looking forward to grilling season! Appreciate the post – trying to learn as much as I can before the Spring is in full swing.

  10. Jeremy B says:

    I currently have the roast cooking. I cook a lot….a lot at home. Clarification needs to be made on Apple Cider and not vinegar. It’s too easy to put (Do not use apple cider vinegar) beside recipe listing. Apple cider is not even always available year around in some areas. Also many…many recipes call for apple cider vinegar and in MOST of our heads we are programmed as cooks when reading a recipe to see apple cider and associate it with apple cider vinegar.

    1. Blair Lonergan says:

      Hi, Jeremy! I didn’t realize that might be confusing. Yes, I can definitely add that note! 🙂

  11. Victoria Jammes says:

    Just took mine out of the oven- the house smells amazing! And everything is fork tender and juicy-plenty of liquid for making gravy. I substituted apple juice for the cider. Can’t wait to dig in!

    1. Blair Lonergan says:

      Wonderful! Hope you enjoyed the meal, Victoria!

  12. Lydia Cassidy says:

    5 stars
    Made this recipe last night and it came out perfectly, even looked like the picture. It was moist and the veggies were not overcooked. The gravy was very tasty. The only thing I will change next time is I will stick slivers of garlic into the pork to give it a little added flavor.

    1. Blair Lonergan says:

      Thank you so much, Lydia!

      1. Nenita says:

        I what size Dutch oven for this recipe please?

        1. Blair Lonergan says:

          Hi! You’ll want a fairly large Dutch oven here — about 6-7 quarts is ideal.

  13. Thomas Jackson says:

    Omg!! The most tender pork roast I have ever made. Absolutely melt in your mouth tender. Seasoning was perfect. I added button mushrooms with the veggies and just a splash of white wine. My wife was over the moon which happens rarely. This has surely become a staple of ours.

    1. Blair Lonergan says:

      Thank you so much, Thomas!

  14. Deana says:

    5 stars
    Excellent recipe! Thank you so much for sharing, it was an absolute hit and I will continue to make it. 🙂

    1. Blair Lonergan says:

      So glad to hear that, Deana! Thank you!

  15. Catrina says:

    I really liked the roast but mine came out dry and it wasn’t tender at all ;( I saw you mentioned the ditch oven can speed up cooking, should I do a lower temperature for longer?

    1. Blair Lonergan says:

      Hi, Catrina! I’ve found that this temperature and cooking time range works best with the Dutch oven; however, you can certainly play around with the cooking temperature and time. The total time will always vary depending on a number of factors — the temp of your meat when it goes into the oven, your individual oven, your specific Dutch oven, etc. — so the best way to avoid a dried out or overdone roast is always to check the internal temperature of the meat as it’s cooking. You’ll know it’s done when it reaches 145 degrees F.

  16. Andy says:

    I suggest rubbing herbs into the roast and searing it before moving to the dutch over. So good.

    1. Blair Lonergan says:

      Thank you, Andy!

  17. Sherry Schwall says:

    I don’t have any apple cider but I have apple juice. Can I substitute this and how much should I use?

    1. Blair Lonergan says:

      Yes, that should work fine! I would use the same amount. Hope you enjoy, Sherry!

  18. Annie says:

    5 stars
    Just made this and we enjoyed it very much. I’m notoriously bad at determining the appropriate amount of salt, so recipes that say “salt to taste” at a point where you can’t taste it are tough. I cooked until the pork was done then salted to taste, which wasn’t ideal. But that was my fault. I will definitely try again. The gravy was AWESOME. A nice touch.

  19. Sandra W. says:

    10 / 23 /’22
    Hello:
    May I ask what brand & size your dutch oven pot is? Is it ceramic or metal?
    Thank You for posting this. Will give this recipe a try for sure.
    Sandra W.

    1. Blair Lonergan says:

      Hi, Sandra! That’s a Staub enamel-coated cast iron Dutch oven. I believe it’s the 6-quart size. I recommend at least a 6 or 7 quart Dutch oven for roasts.

  20. Lori says:

    5 stars
    This recipe is so good, I love adding all the root veggies, rutabaga, turnips, beets. I roast Brussels with apples and sprinkle them over the plater. The left overs make for a lovely pot pie, or my favorite the filling for stuffed bread.

    1. Blair Lonergan says:

      That sounds amazing, Lori! Thank you!

  21. Carol says:

    5 stars
    Excellent exactly as is!! No changes!! Fresh herbs from the garden were spectacular! My sincere thanks to The Seasoned Mom!

    1. Blair Lonergan says:

      Yay! So glad that you liked it, Carol!

      1. William says:

        5 stars
        Absolutely delicious!!! My family loved it. Didn’t change a thing. Even made the gravy.

    2. David says:

      5 stars
      In my experience, this recipe is A1 as is. Pork comes out great, and vegetables are tasty. I’ve cooked this one multiple times. Personally, I think the gravy is a must.

      1. The Seasoned Mom says:

        Thank you so much, David!

  22. Kymberlee says:

    5 stars
    LOVE, LOVE, LOVE this recipe!! I return to it many many Sundays to feed my family. Thank you, so much. It’s absolutely delicious. 12 out of 10

    1. Blair Lonergan says:

      Amazing! Thank you, Kymberlee!

      1. RonnAnn Risha says:

        5 stars
        Substituted the apple cider with apple sauce and white cooking wine and it was very tasty! Followed the 20 minutes per pound rule for the size of my pork roast and it was juicy and perfectly cooked.

        1. The Seasoned Mom says:

          Yum! We’re so glad it turned out well for you, RonnAnn!

    2. Heather says:

      My pork turned out tough. Otherwise everything was perfect. I added cabbage and used a sweeter white wine instead of apple cider. Any ideas on how to kee the pork from getting tough?

      1. Blair Lonergan says:

        Hi, Heather! It sounds like the pork just cooked too long. Cooking times can vary for different reasons, so the thermometer is key. You’ll know your pork is perfect when it reaches 145 degrees F.

  23. Donna says:

    If I wanted to use sweet potatoes or turnips instead of white potatoes what else should I change?

    1. Blair Lonergan says:

      Hi, Donna! If using sweet potatoes, I would probably wait to add them until the final 35-40 minutes. I find that sweet potatoes seem to cook a bit faster than russets. For the turnips, I’d just add them along with the carrots and other veggies. Hope you enjoy!

  24. Rachel says:

    5 stars
    I have been making this recipe at least once a week now that it is cold outside! The flavors are delicious (the gravy is so good) and it is super simple to throw together after work.

    1. Blair Lonergan says:

      That’s great to hear, Rachel. Thank you so much!

  25. Beverly Blackwelder says:

    5 stars
    This pork loin was so good!! Made this for New Year’s Day, and we will use this recipe all the time when cooking a pork loin. Only thing I did a little differently was to add more spice to the loin before browning. Mixed some salt, pepper, rosemary, dry mustard, paprika and garlic powder together and rubbed loin with the dry rub. Then browned in dutch oven. Also, I found that if I cut the potatoes in larger portions, it wasn’t necessary to add them later. Just added them with carrots and onions. My family loved this recipe. Also, I bought a larger loin than I should have, but I cut it in half and fit it on top of the veggies and broth. Took a little longer to cook but was outstanding. Thanks, seasoned mom, for a great recipe!!!

  26. Burgundy Young says:

    5 stars
    Got my first dutch oven for Christmas and this bad boy gave’r her first spin! This was the first time I cooked meat in 4 years and this recipe is a keeper! Absolutely every step was well laid out and I recommend it gets followed as is!

    1. The Seasoned Mom says:

      Thank you so much, Burgundy! We’re happy to hear you enjoyed the recipe.

  27. CL says:

    2 stars
    I followed this recipe exactly. I’m somewhat new to Dutch Oven cooking. My pork loin was 3.99 lbs., 7qt Staub dutch oven. While browning it, it got really hot and smokey. Of course, I turned the heat down and finished. After 45 minutes in the covered dutch oven at 350 degrees, I checked the temp and it was 138 or so. I put it back in for 10 minutes and the next time I checked it was 154 degrees. I removed it and put the loin on a platter immediately to rest. TOO LATE!! The pork was dry and tough. It was horrible. I can’t even save the half of the loin that is left over (more probably, because it was really terrible). I get that the time is variable, but it was in the oven for 55 minutes. The flavors were good. I don’t know how much of this was user error, but nothing on the recipe gave me a head’s up that it could be that fast.

    1. The Seasoned Mom says:

      Hi Chrissy,
      We’re sorry to hear the recipe did not turn out well for you. Searing at too high of a heat can contribute toward the meat turning out tough. We want to keep the temperature fairly low – just hot enough to create a golden brown exterior and lock in the juice. The meat’s temperature does rise quickly, and it continues to cook once removed from the oven, which is likely what caused it to dry out. We will be sure to test the recipe again and adjust any notes. We hope you give it another try!

    2. Jack says:

      How much apple cider and chicken stock do you use?

  28. Natalie says:

    5 stars
    This recipe was excellent and a keeper. I used beef bone broth instead of chicken broth. It added a nice richness of flavour.

    1. Blair Lonergan says:

      Thanks, Natalie!

  29. Beth Scott says:

    5 stars
    This recipe was so easy and turned out so good! I used a 3# roast, didn’t have applesauce so used half cup applesauce, cooked it an extra 40 minutes to fall apart soft status. I added the potatoes the last half hour in quarters. So they aren’t mush. 8ths on our potatoes would be minced, then mush…lol. Great detail, ez to follow directions. Yum!

    1. The Seasoned Mom says:

      Thank you for the feedback, Beth! We’re so glad you enjoyed the recipe.

  30. Margaret Knowles says:

    I don’t have any apple cider, can I use apple juice?

    1. Blair Lonergan says:

      Yes, ma’am! Hope you enjoy, Margaret!

  31. Kelly Castillo says:

    5 stars
    This recipe looks amazing. I purchased a Pork Loin roast that is only 2.5 pounds. I won’t be adding potatoes, so if I want it to take at least an hour to cook, should I reduce the heat?

    1. Blair Lonergan says:

      Hi, Kelly! As a general rule, a boneless pork loin roast should cook at 350 degrees for about 20 minutes per pound. For your 2.5 lb. roast, that would be about 50 minutes. If you’re looking for a longer cooking time, then yes — you’ll want to reduce the temp to 325 degrees or even 300, keeping a close eye on the temperature of the meat so that you know when it’s ready to come out. Hope you enjoy the meal!

  32. Joseph says:

    5 stars
    looks good first time visit , while looking for pork ribeye roast, Ribeye roast my favorite sliced pounded milinase creat cut of pork will let ya know how it turns out. tomorrow

    1. Blair Lonergan says:

      Awesome! Hope you enjoy it, Joseph!

  33. Rachael says:

    This sounds delicious and I would love to try, but I don’t have a dutch oven. Can it be made in a crock pot? If so, could you please recommend cooking time. Thank you!

    1. The Seasoned Mom says:

      Hi Rachael! It should work in a crock pot. In general, one to 1.5 hours on high or four to six hours on low in a slow cooker equals 15 to 30 minutes in the oven. So, this recipe will take around 4.5 hours on high or seven to nine hours on low. Of course, every crockpot cooks differently, and cooking times will vary based on the size of the roast. So, be sure to keep an eye on it! Hope this helps!

      1. Rachael says:

        Thank you for your quick response! Looking forward to another wonderful meal from Blair’s recipes!

  34. Tug says:

    5 stars
    It’s honestly amazing. So much depth in flavor. It’s a once a week thing. I use pork shoulder instead.

    1. Blair Lonergan says:

      Thank you!! 🙂

  35. Matthew says:

    5 stars
    Really simple to follow and fun to execute! Kudos to the writer for their instructions and I encourage anyone to give this simple recipe a try. Came out super moist and delicious!

    1. The Seasoned Mom says:

      Thank you so much, Matthew! We’re so glad you enjoyed it and appreciate you taking the time to write such a nice review.

  36. Mary says:

    5 stars
    This is one of the best pork roast I ever made and I most definitely will be making many more. My entire family really love it as wel

    1. The Seasoned Mom says:

      Thank you so much, Mary!

  37. Cara says:

    How can I make what I have work for have a 4.3 LB roast. I have a 4.6 qt Crofton (Aldi) enameled cast iron french oven (wanted the 6qt dutch, they were sold out) and a 5 qt Gotham Steel nonstick stock pot with lid that claims it can be used as a dutch oven. Some notes about the gotham- i have never used it in the oven but it claims 500 degree safe, the lid does have a small steam release hole, i believe aluminum core with ceramic & titanium nonstick blend, recommended low and medium cooking to preserve nonstick.
    How could I make that work?! Cut the roast in half, cook meat and veg separately, take a chance with the gotham.. HALP lol

    1. Cara says:

      O! I also have an 8 qt All Clad D3 Stainless Stock pot with lid. Again never used in oven but claims up to 600, no vent hole in lid and aluminum core with stainless steel coating.

      1. The Seasoned Mom says:

        Hi Cara! Can you fit all the ingredients in the 8 qt pot by chance? Maybe working with the roast cut in two?

        1. Cara says:

          I can fit the roast in the 8 qt pot. It touches on 2 sides because of the oblong shape, but isn’t crammed in there. Is that ok or should I cut it in half? It can fit in the 4.6 qt french oven but not room for many veggies that way which is what I was worried about. I’m wanting it to be enough for left overs (2 people, 2 nights) so more room for veggies is better! Should I make any adjustments to recipe for the type of pot or if I cut it in half? Thank you so much for your help!

          1. The Seasoned Mom says:

            Your best bet is probably to use the 8 qt pot and cut the roast in half so it’s not touching the sides. Keep an eye on the cooking time, but it should work just fine!

          2. Cara says:

            Thank you! Will 80ish min be ok (4 LB total) or should I reduce since it’ll be two 2 LB roast, closer to 40ish min at 20min per pound? I’m so nervous to ruin it.

          3. The Seasoned Mom says:

            We’ve found that a four pound roast takes about the same amount of time. If you use larger boneless roasts (such as 4-5 lbs.), you’ll need to increase the cooking time by about 1 hour.

  38. Haley says:

    left out a few items in the recipe. Very moist and tasty, and crispy brown on the outside. Veggies yummy! Used pan drippings and made gravy to drizzle over dish.

    1. The Seasoned Mom says:

      Thank you, Haley! We’re happy to hear you were able to make it work for you.

  39. Wilson says:

    5 stars
    This was fantastic, thank you so much for sharing this!

    1. Blair Lonergan says:

      Thank you, Wilson. I’m so glad that you enjoyed it!

  40. Dawn says:

    5 stars
    Did not use the herbs and forgot to buy apply cider when I was out so substituted an apple added rutabaga and it was delicious. I did put everything in the oven at the same time as my roast was only 2.3 lbs. It was at 145 in about 35 minutes. We let it sit covered for 15 minutes. No left over pork which I was counting on for hash tomorrow! Guess I need a new plan! Oh and the gravy came out good. It was a bit sweet from the apple and rutabaga.

    1. The Seasoned Mom says:

      Sorry to hear your plan for leftovers didn’t work, but we’re so glad the recipe was a winner! Thank you for trying it out and taking the time to leave feedback, Dawn.

  41. Debbie says:

    Very good

    1. The Seasoned Mom says:

      Thank you, Debbie!

  42. ford prefect says:

    Recipe looks great! Your website though just gave my phone cancer. Just awful…

  43. Terry says:

    5 stars
    This turned out really well. My roast was only 2-1/2 lbs, but I used the same amount of liquid and spices.

    1. Blair Lonergan says:

      Thanks, Terry!

  44. Stephen Robinson says:

    Don’t you think that a mention of the amount of each ingredient would be helpful. How much chicken broth? How much cider? Etc.

    1. Blair Lonergan says:

      Hi, Stephen! Yes, you can find all of the specific measurements in the recipe card at the bottom of the post. Please let me know if you have any other questions!

  45. judd says:

    5 stars
    Excellent recipe, thank you, it turned out super easy and tender. Though I did add one thing, I had some old apples and a peeled and chopped two up and added them to the pot (apples and pork go well together). The result was potatoes and a sauce that had a hint of apple taste and I didn’t have to do a gravy. I will do this dinner again for friends.

    1. Blair Lonergan says:

      Thank you, Judd! I’m so glad that it was a hit. I bet the apples were a delicious addition!

  46. Jasan says:

    5 stars
    I love this recipe. I make it all the time. I use a pork shoulder instead of a loin and I cook it for much longer (about 3.25h for a 3# shoulder) @ 315F and the meat just falls apart. I also divide the vegetables in half and add the last half during the last 30 minutes so they aren’t just mush. The flavors are so delicious and it’s the kind of meal you don’t get sick of. Thank you!

    1. Blair Lonergan says:

      That sounds perfect, Jasan. Thank you!!