Dutch Oven Pork Roast

4.90 from 47 votes

Tender and juicy, this Dutch oven pork roast bakes with carrots, potatoes, and herbs in apple cider broth, then gets a quick pan gravy. It's an easy, comforting Sunday supper made in one pot!

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 676kcal

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 (if you don't have enough juices to total 1 1/2 cups, you can use extra apple cider or some chicken broth)

Instructions

Season the pork. Preheat the oven to 350°F. Mix the flour with a generous amount of salt and pepper. Pat the roast dry and dredge it in the flour mixture.
Sear the pork. Heat the butter and olive oil in a large Dutch oven over medium-high heat until hot but not smoking. Sear the pork on all sides, 4 to 6 minutes per side, until golden brown and it releases easily from the pot. Move the pork to a plate.
Cook the vegetables. Reduce the heat to medium and add 1 cup of the chicken broth, scraping up the browned bits from the bottom of the pot. Add the carrots, onions, celery, and garlic. Cook, stirring, until the onions are translucent, about 10 minutes.
Bake. Place the pork on top of the vegetables. Add the remaining 1 cup of chicken broth, the apple cider, thyme, rosemary, and bay leaves. Season with salt and pepper, cover, and bake at 350°F for about 20 minutes per pound (about 80 minutes for a 4-pound roast). Start checking the pork at about 60 minutes, since thinner roasts cook faster.
Add the potatoes. With about 40 to 45 minutes of cooking time left, stir the potatoes into the liquid. Cover and return to the oven until the potatoes are fork-tender and the pork reaches 145°F. If the pork finishes first, remove it and let the potatoes keep cooking.
Rest. Let the pork rest for 10 to 15 minutes before slicing and serving.

For the Optional Gravy

Make the gravy. Strain the juices from the pot. Melt the butter in a skillet over medium heat until bubbly. Whisk in the flour and cook for 30 seconds. While whisking, gradually add the juices until the gravy reaches the consistency you like. Let it bubble for 1 to 2 minutes, then season with salt and pepper to taste.

Video

Notes

Check the pork early. Plan on about 20 minutes per pound at 350°F, but the Dutch oven holds heat well, so start checking smaller roasts at about 60 minutes. The pork is done at 145°F. Pull it at about 140°F, since it keeps cooking as it rests.
For a thicker gravy: Use 3 tablespoons each of butter and flour.
For firmer carrots: Cut them into 3-inch pieces, or add them with the potatoes.
Apple cider swap: Use white wine or extra chicken broth, or toss a quartered apple in with the vegetables.
Use a sirloin roast: A 3 to 4 pound pork sirloin roast works with the same instructions.
Skip the gravy: Spoon the pan juices straight over the sliced pork instead.
Storage: Refrigerate leftovers in an airtight container for 3 to 4 days, or freeze the sliced pork for up to 3 months. Reheat, covered, at 325°F for 15 to 20 minutes with a splash of broth.

Nutrition