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This Dutch Oven Pork Loin Roast is a simple yet flavorful dish that’s easy to prepare in one pot. The juicy pork and rich gravy will have you coming back for seconds.
One of my favorite parts of ordering a whole hog from a local farmer is getting to try all the unique cuts of a hog.
I’m talking cast iron pork tenderloin, pork cottage roll, and even fried pork liver, which, if you haven’t tried, you should!
Table of Contents
What is a pork loin?
The pork loin is not to be confused with the pork tenderloin. While they are both similar, the tenderloin is much smaller than a pork loin. Pork loins can be found both boneless and bone-in.
For this recipe here, we are using a boneless pork loin.
Why you will love this recipe
- Simple to make: Prepare all your ingredients and let it bake!
- Affordable Ingredients: Pork loin, especially a bone-in pork loin roast, can often be found for a dollar or two a pound, making it a great, filling meal on a budget.
- Full of flavor: All my kids absolutely love this dish!
Ingredients
For the Glaze:
- Avocado or Olive Oil: Adds a touch of richness and flavor to the glaze.
- Soy Sauce: Adds a salty and umami flavor.
- Dijon Mustard: Adds a tangy and slightly spicy flavor.
- Apple Cider Vinegar: Adds a sweet and sour flavor that balances the richness of the glaze.
- Chili Sauce: I also like to use chili crisp, which gives it more texture!
For the Roast
- Boneless Pork Loin Roast: This cut of pork is perfect for roasting in the Dutch oven. It’s lean and tender, and it cooks evenly. While I use boneless for this recipe, bone-in pork loin as I do with my braised pork loin roast.
- Spices: These spices add a savory and flavorful seasoning to the pork loin roast. Feel free to adjust the amounts to your taste preference.
- Cooking oil: I prefer to use olive oil or grapeseed oil for searing the pork loin roast. These oils have a high smoke point, which is important for preventing the oil from burning.
- Beef broth: The broth adds moisture and flavor to the dish. I prefer to use beef broth for this recipe, but chicken or my homemade pork broth would also work.
- All-Purpose Flour: The gravy is totally optional, but I will have instructions for it at the end of the recipe.
Step 1: Combine ingredients for the glaze.
Step 2: Combine spices and generously coat the roast.
Step 3: Preheat oven to 350°F. Sear the roast on each side with the oil in the dutch oven, including both ends.
Step 4: Add the broth, then drizzle the glaze over top of the roast. Bake for 1 hour and 15 minutes, uncovered, or until the internal temperature registers 145ºF. Transfer to a cooling rack to rest.
Make your Gravy
- Place the dutch oven on the stovetop over medium heat. Do not remove any of the juices or browned bits in the pan.
- Scrap the bottom of the pot with a wooden spatula to loosen up all the stuck on bits.
- Add 2 tablespoons of all-purpose flour and stir well. Continue to stir until the gravy begins to thicken. Once it reaches your desired texture, drizzle over top of your roast.
Recipe FAQs
Yes, you can make this recipe in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Yes, you can freeze leftover pork loin roast for up to 3 months. Reheat in the oven or microwave.
Serving suggestions
This pork loin roast is quite filling on its own. However, I do enjoy it sliced thin on some homemade dutch oven bread when I’m on the go!
Leftovers
On the off chance you find yourself with leftovers, store them in the fridge for up to 4 days. Then, reheat in the oven with a lid until warm.
Related recipes
- Southern fried pork chops
- Dutch oven pulled pork
- Stovetop pork steaks or smothered pork steaks
- Stew peas with pigs tail
- Pikes peak roast
- Dutch oven venison roast
If you tried this Pork Neck Bone Soup Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Dutch Oven Pork Loin Roast
Equipment
Ingredients
- 3 lb boneless pork loin roast
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 3/4 cup beef or chicken broth
- all-purpose flour for the gravy
For the glaze:
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 2 tbsp dijon mustard
- 1/2 tbsp apple cider vinegar
- 1 tsp chili sauce or chili crisp
Instructions
- Combine the glaze ingredients in a small bowl or ramekin and mix well. Then, set aside.
- Preheat oven to 350°F
- Combine dry rub seasonings and rub over the pork loin.
- Heat a tablespoon of avocado oil in the dutch oven on the stovetop and sear the roast on each side, including both ends. (about 1 minute per side)
- Add broth to the pot, then drizzle the glaze over top of the roast.
- Bake for 1 hour & 15 minutes uncovered or until internal temp registers 145°.
- Remove to a cooling rack to rest for 5 minutes.
- To make the gravy, place the pot back on the stovetop over medium-low heat and add 1-2 tablespoons of flour. Use a wooden spatula to scrape up any bits stuck to the bottom and stir occasionally. Once the gravy starts to thicken (it doesn't take very long), transfer it to your gravy bowl.
Notes
- Be careful around the hot dutch oven. Use oven mitts and keep away from children!
- The glaze should be thin enough that it pours out of the container yet thick enough to stick to the roast’s sides.
- Keep an eye on the broth while it bakes. It should be fine, but if it dries up, add more.
