Tender and juicy, this Dutch oven pork roast recipe transforms an affordable cut of meat into a delicious comfort food dinner. The pork loin slowly bakes in an apple cider broth with potatoes, veggies, and herbs. A quick pan gravy adds the perfect finishing touch!
Table of Contents
- Video: How to Make Dutch Oven Pork Roast
- The Best Cut of Meat for a Pork Roast Recipe
- Why Use a Dutch Oven
- How to Cook a Dutch Oven Pork Roast
- How Long to Cook a Pork Roast
- Serving Suggestions
- Preparation and Storage Tips
- Tips for the Best Pork Roast Recipe
- Dutch Oven Pork Roast Recipe
- Simple Pork Roast Recipe Variations
Looking for even more pork recipes? Try this Mississippi roasted pork shoulder, a 5-minute pork sirloin roast, oven baked pork steaks, pork schnitzel, smothered pork chops, cream of mushroom pork chops, these Dutch oven pork chops, this pork roast recipe, slow cooker pulled pork, and Dr. Pepper pulled pork, too!
I have always struggled with a pork loin coming too dry. But, this roast came out so juicy and tender. After cooking the veggies, I added apple slices and cinnamon for a sweeter taste. Came out delicious. Served this with garlic mashed potatoes.
– Angela
Video: How to Make Dutch Oven Pork Roast
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 Cut of Meat for a Pork Roast Recipe
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).
I do not recommend a pork tenderloin for this recipe, since that cut is naturally lean and tender. It does best 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
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 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. For a more affordable option, I recommend the Lodge 6-quart enameled cast iron Dutch oven or this 5.5 quart Figmint Dutch oven from Target (such great quality for the price)!
How to Cook a Dutch Oven Pork Roast
This particular pork 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, meat, and herbs flavor the rich juices that are further enhanced by a touch of apple cider, and ultimately used for gravy.
- Dredge the roast in seasoned flour, then sear in the Dutch oven.
- Deglaze the pot with chicken broth and saute the vegetables.
- Return the pork to the pot, and stir in broth, cider, herbs and bay leaves. Season with salt and pepper.
- Cover and bake in a 350°F oven for a total of about 70-80 minutes.
- Add the potatoes to the pot during the final 40-45 minutes, mixing them into the liquid. You’ll know they’re done when the potatoes are fork-tender.
- Let the meat rest for 10-15 minutes while you prepare the gravy, if desired.
- Whisk together the gravy with butter, flour, and strained pan drippings.
- Pour the gravy over the pork and garnish with chopped fresh herbs for a bright, colorful touch at the end.
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.
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˚F.
Serving Suggestions
An easy pork loin roast makes a delicious Sunday supper. Pair the juicy meat, veggies, and potatoes with extra sides like flaky biscuits, a spinach casserole, Jiffy cornbread with creamed corn, creamed peas, pumpkin muffins, braised red cabbage, old-fashioned applesauce, fried apples, creamy baked mac and cheese, squash casserole, or a house salad with candied pecans.
Preparation and Storage Tips
Leftovers will keep in an airtight container in the refrigerator for 3-4 days, or wrapped tightly in the freezer for up to 3 months. Reheat 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 bbq sauce the next day!
Tips for the Best 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.
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!
– Mitzi
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Watch How to Make It
Dutch Oven Pork Roast
Equipment
Ingredients
- ⅓ cup all-purpose flour
- Kosher salt and ground black pepper, to taste
- 4 lb. boneless pork loin roast
- 1 tablespoon butter
- 2 tablespoons olive oil
- 2 cups chicken broth, divided
- 5 medium carrots, peeled and cut into 2-inch pieces
- 2 medium onions, thinly sliced
- 4 large ribs celery, cut into ½-inch crescents
- 2 large cloves garlic, minced (about 2 teaspoons)
- 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
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 – 1 ½ cups of juices/drippings 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
Nutrition
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.
More Pork Loin Recipes to Try
4-Ingredient Pork Loin Roast
1 hour hr 25 minutes mins
Beer-Braised Pork Loin Roast
1 hour hr 55 minutes mins
Oven Roasted Pork Loin with Apple Glaze
1 hour hr 10 minutes mins
This recipe was originally published in August, 2021. It was updated in December, 2024.
This is so easy and delicious! The family loved them. This is great with chops and chicken. Thanks for sharing.
Thank you, Sherry! We’re so glad you and your family enjoyed it.
Made this last night delicious comfort food I didnโt strain and make gravy but used the juices in the pot. Will def make again.
Thank you for the feedback, Michele! We’re so glad you enjoyed it.
Hi Blair! OMG I have been looking for a pork roast recipe like my mom used to make. This is exactly like hers. She would always s & p and flour her roast, then sear it in a little oil, to brown first. Your recipe is the only one I found that does this just like her, and has the same ingredients. Thank you SO MUCH for sharing with us!
We’re so glad you found our recipe! We hope you enjoy it.
Thank you. I was just cruising for ideas. I have been delaying doing an 11-rib pork rib roast … 6.5 pounds. You pushed me over the edge. I have only one comment: your Dutch ovens are both round and enameled. Oh, for shame. ๐ ๐ Free advice and worth every penny: just go ahead and get a “roaster” from near 1900 by either Griswold or Erie. Yes: more like $600 but you will have FAR higher quality and wind up with an heirloom that will GROW in value … also looks right and feels right and IS right. You will not feel bad putting it into a hole in the grounds with coals, adding coals on top and even burying it. To the usual “on the table” meal you can add a wild outdoor adventure. A proper roaster will be nearly half again long as wide. Fits the meats. You will never suffer from iron deficiency anemia either. ๐ ๐ Every time you use one of the heirlooms you will think about the wonderful meals they supported over the past 100+ years and the people that enjoyed them. Now, you may think you have to hunt for a “big” one for 6.5 pounds but that is actually (as I recall) second from smallest Griswold roaster. Try ebay. Unlike the modern stuff you will be glad to feature things like this as “decoration”.
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Thanks for the feedback, Daryl!
I made this in a cast iron camping Dutch oven over coals, it came out great.
Thanks for the recipe.
Thank you for trying it out, Roderick! We’re so glad you enjoyed it.
Meat was tough, gravy was real thin. Veggies were so tasty. It did have an excellent flavor.
We’re sorry to hear this, Debbie, but appreciate the feedback. Out of curiosity, did you use a meat thermometer to check the temp of the pork?
Absolutely delicious recipe!
I like to add to mine:
1 tablespn Dijon
1 tablespn Worchesterhsire
My goodness, nothing touches this pork roast recipe! Thank you!
Yay! Thank you, Billy!