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
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
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.
Very good
Thank you, Debbie!
Recipe looks great! Your website though just gave my phone cancer. Just awful…
This turned out really well. My roast was only 2-1/2 lbs, but I used the same amount of liquid and spices.
Thanks, Terry!
Good to know thanks. I’m in the same boat with a 2 ½ish roast and trying this recipe out for dinner tonight.
Don’t you think that a mention of the amount of each ingredient would be helpful. How much chicken broth? How much cider? Etc.
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!
I’ve probably ruined mine..used ap cider vinegar after starting then seeing Don’t use at end of recipe.. lol.. ohh well .. In Carolina they make it w vinegar. Hopefully it won’t be too terrible.
We hope it still turned out well for you, Michelle!
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.
Thank you, Judd! I’m so glad that it was a hit. I bet the apples were a delicious addition!
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!
That sounds perfect, Jasan. Thank you!!
Wonderful insight for a recipe that enhances our favorite meat. It was easy to fix and turned out to be a go to recipe in the future.
I’m so happy that you enjoyed it, Ellen. Thank you!
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my roast is 2698 k I’m cooking 3 hours. in my roaster .hope its as nice as yours. thank you
vm2dga
Turned out perfectly moist; I appreciated the extra tips.
Awesome! Thanks, Caren!
Made this for New Years Day dinner 2025. Came out perfectly! Juicy,flavorful,and not really difficult at all. Only thing I changed was redskin potatoes instead of russet. With sauerkraut and crusty bread on the side,it was a hit!
Thank you, Raymond! We’re so glad it turned out well for you. Happy New Year!
My husband made this for dinner tonight! Amazing! Probably the best pork roast I’ve ever had!
Thank you so much, Lisa! This made our day. We appreciate you trying it out and taking the time to leave a review!
Fabolous! I cooked it twice. Neither time I had apple cider, and instead I used some white wine and added a chopped one apple to the carrots and celery. Thank you!
Thank you, Eleonora! We’re so glad you were able to make it work for you.
This was the best pork loin roast I’ve ever made. Thank you!
Wonderful! That makes me happy to hear, Kimberly. Thank you!
All I can say is…..whole lotta yum!!! Absolutely delicious!!!
Thank you so much, Donna!
Made this tonight for my family in my new (to me) dutch oven, and it was absolutely fantastic. The 4.3 lb bone in roast cooked to temp in about an hour, way earlier than expected, so I had to pull it to let the potatoes finish another 15-20 mins. Should have started monitoring temp earlier. I was too lazy to make the gravy this time, but I will definitely make it next time. Had no apple cider or bay leaves on hand, so next time I’ll add them and/or some apple slices. Thanks Blair for a new family staple!
-J9
Thank you for the feedback! We’re so glad it turned out well for you.
This was so good I am making it a second time! My family called this a “make again” meal. That’s the ultimate compliment!
Wonderful! Thanks, Carol!
Excellent meal used fruit wine instead of cider and did most of the cooking on top of stove with dutch oven only put it in oven when I added the potatoes Everyone loved it a big success Thank you
We’re so glad it turned out well for you, Valeria! Thank you for trying it out and taking the time to leave a review.
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