Dutch Oven Pork Roast

Square close up shot of a pork roast recipe in a white cast iron Dutch oven.

4.94 from 45 votes

Tender and juicy, this Dutch oven pork roast with vegetables, potatoes, and a simple pan gravy makes the best Sunday supper!

Course Dinner

Cuisine American

Keyword Boneless pork loin recipe, boneless pork roast recipe, Dutch oven pork roast, pork roast in oven, pork roast recipe

Prep Time 15

Cook Time 1 45

Resting Time 15

Total Time 2 15

Servings people

Calories 621kcal

Author Blair Lonergan

Equipment

Dutch oven

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.

Video

Notes

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.

Nutrition