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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. Serve this simple boneless pork roast recipe with a side of flaky buttermilk biscuits or a pan of cornbread for your next cozy Sunday supper!

Close overhead shot of a boneless pork loin in a Dutch oven

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 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!

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.
  • Salt and 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.

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.
Seared pork loin roast in a Dutch oven
Vegetables simmering in a Dutch oven
Process shot showing how to cook a pork roast
Diced potatoes in a bowl
Square shot of hands serving pork loin roast recipe in a Dutch oven
Pouring gravy over pork pot roast

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.

What to Serve with Dutch Oven Pork Roast

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

Storage

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 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 Roasted Pork Recipes to Try

Square image of a dutch oven pork roast

Dutch Oven Pork Roast

5 from 15 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!

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.
  • 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). 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.
  • 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.

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

    1. 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.

  2. 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. 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. 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.

    1. 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!

  3. 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.

  4. 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!!!

  5. 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!