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Close overhead shot of a boneless pork loin in a Dutch oven
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5 from 4 votes

Dutch Oven Pork Roast

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 minutes
Cook Time 1 hour 45 minutes
Resting Time 15 minutes
Total Time 2 hours 15 minutes
Servings 6 people
Calories 621kcal
Author Blair Lonergan


  • 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
  • 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


  • 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.


  • 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.


Serving: 1/6 of the recipe without gravy | Calories: 621kcal | Carbohydrates: 36g | Protein: 72g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 517mg | Potassium: 1975mg | Fiber: 4g | Sugar: 9g | Vitamin A: 8708IU | Vitamin C: 20mg | Calcium: 78mg | Iron: 3mg