Braised Pork Loin Roast
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I love a good roast, and one recipe that I find myself making over and over again is the braised pork loin roast.
Similar to my dutch oven pork loin roast, this recipe is absolutely perfect for a comforting Sunday dinner, bringing together tender meat and flavorful gravy for a meal that always hits the spot.
Table of Contents
Ingredients
3 lb 5 oz pork loin roast. You can use a bone-in or boneless roast, depending on your preference. In this instance, I used the bone-in because it’s what I had on hand at the time.
Seasoning. Keeping it simple with just a sprinkle of salt and ground black pepper, the pork loin roast proves that it doesn’t need an abundance of spices to be flavorful, as the braising liquid works its magic to enhance its taste.
Sauteing. I like to saute minced garlic and onions in olive oil before adding in liquid because I find it enhances the flavor significantly.
Braising liquid. I use a combination of Dijon mustard, chicken broth, and white wine. You can always substitute the chicken broth for beef or pork broth.
1 sprig of rosemary. Adds a bit of freshness to this dish that is hard to beat.
All-purpose flour. I use this to thicken up the savory gravy. You can also use cornstarch or arrowroot powder.
Braised Pork Loin Roast Recipe
Step 1: Season the Pork.
Preheat the oven to 350 degrees. Season the pork roast with salt and pepper.
Step 2: Sear the Pork.
Heat a bit of olive oil over medium-high heat in a Dutch oven. Sear the pork roast on all sides until golden brown, including the ends (about 2 minutes per side). Transfer the roast to a plate.
Step 3: Saute Onions and Garlic.
Add onions and garlic to the Dutch oven and cook until the onions begin to soften; then add the white wine and bring it to a boil while scraping up any browned bits. (another 5 minutes)
Step 4: Prepare the Braising Liquid.
Pour in chicken broth, mustard, and thyme, bringing it to a simmer.
Step 5: Braise the Pork.
Place the pork roast back into the Dutch oven, cover it with a lid, and transfer it to the oven. Cook for an hour and a half or until the internal temperature reaches at least 145 degrees.
Top tip: Place the loin roast in the dutch oven with the fat cap up.
Step 6: Rest the Roast.
Transfer the roast to a platter to rest. I like to tent in with aluminum foil and let it rest for about 20 minutes while I prepare the gravy.
And whatever you do, don’t start slicing the roast before it’s had a chance to rest. This allows the juices to redistribute and keeps the meat from drying out.
Prepare the Gravy
- Step 1: To make the gravy, place the dutch oven back on the stove and add the whole sprig of rosemary.
- Step 2: Remove a cup of the liquid, let it cool slightly, and then dissolve the flour in it.
- Step 3: Add the dissolved flour to the pot and whisk in well.
- Step 4: Bring it to a simmer and cook until it thickens.
- Step 5: Season with salt and pepper if needed.
Serve and enjoy!
After allowing the pork loin roast to rest, use a knife and fork to cut into thin slices across the grain.
Note: A pork loin roast is different from a pork tenderloin, and it should not be used interchangeably without adjusting the cooking times.
Tips and serving suggestions
Pairing and Variations
This savory and flavorful pork roast pairs well with garlic parmesan brussel sprouts, potatoes, or a simple green salad. You can also serve it with a side of applesauce for a classic combination.
If you want to switch up the flavors, you can add different herbs and spices to the braising liquid. Some suggestions include rosemary, thyme, garlic, and paprika. You can also use beef broth instead of chicken broth for a richer flavor.
Storage and leftovers
Leftover pork roast can be stored in an airtight container in the refrigerator for 3-4 days. It can also be frozen for up to 3 months.
To reheat, place the sliced or shredded meat in a pan with a little bit of water or broth and heat on medium-low until warmed through.
If you have leftovers, you can slice the pork roast and use it to make sandwiches or add it to a stir-fry for a quick and easy meal. You can also shred the pork and use it in tacos, enchiladas, or BBQ sandwiches.
Can I still make this recipe if I don’t have a pork loin roast?
You can use any roast in replace of a loin roast, whether it’s bone-in or boneless. Just remember to adjust the cooking times accordingly.
Enjoy Braised Pork Loin Roast
I love making braised pork loin roast, especially on Sundays. Not only is it a delicious dinner option, but when I make extras, it also provides me with convenient leftovers for the entire week.
This dish is a favorite among everyone in my family because it is both incredibly filling and satisfying. Pork loin is also a budget-friendly option.
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Related recipes
Braised Pork Loin Roast
Equipment
- 5.5 qt Dutch oven
Ingredients
- 3 lb 5 oz pork loin roast bone in or boneless
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 medium-sized onion quartered
- 4 cloves garlic minced
- 1 cup white wine or substitute with additional chicken broth
- 3 cups chicken broth
- ¼ cup Dijon mustard
- 1 sprig of rosemary
- 3 tablespoons all-purpose flour
Instructions
- Preheat the oven to 350 degrees.
- Season the pork roast with salt and pepper.
- Heat the olive oil over medium-high heat in a Dutch oven.
- Sear the pork roast on all sides until golden brown, including the ends. (about 2 minutes per side)
- Transfer the roast to a plate.
- Add onions and garlic to the Dutch oven and cook until the onions begin to soften; then add the white wine and bring it to a boil while scraping up any browned bits. (another 5 minutes)
- Pour in chicken broth, mustard, and thyme, bringing it to a simmer.
- Place the pork roast back into the Dutch oven, cover it with a lid, and transfer it in the oven.
- Cook for an hour and a half or until the internal temperature reaches at least 145°F.
- Transfer the roast to a platter to rest.
- To make the gravy, place the dutch oven back on the stove and add the rosemary sprig.
- Remove a cup of the liquid, let it cool slightly and then dissolve the flour in it.
- Add the dissolved flour to the pot and whisk in well.
- Bring it to a simmer and cook until it thickens.
- Season with salt and pepper if needed.
