Pork loin can be an intimidating cut for the inexperienced chef. A roast is the most common way to prepare pork loin, and using a dutch oven will make the whole process one pot seamless.
I’ll admit, the first time we ordered an entire pig from our local farmer, I had almost no experience using any of the roast cuts.
Pork loin roasts are now one of my favorite dishes because they are so easy! Let the oven do the work for you.
The meat soaks in all those juices as it cooks slowly, and as a bonus, we’ll make a gravy with the extras!
Dutch oven pork roast is so much better than the soggy mess that can happen using a crock-pot: crispy edges and melt-in-your-mouth, slow-cooked pork loin.
Serve it with mashed potatoes, and these delicious Garlic Parmesan Brussel Sprouts, and dinner is good enough for a holiday and easy enough for a weeknight.
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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.
Packed with protein: An excellent dish for hungry eaters full of muscle-growing protein and very low in fat.
How to cook the perfect pork roast
You may have attempted the pork loin roast or even a shoulder roast before and churned out a dry, inedible hunk of charcoal.
I’ve been there, and I’m sending a few loving pats on your back because it can be tough to have the courage to tackle one again.
The key is a good dutch oven, for one, though I think we’ve covered that by now. It’s what is going to give the pork loin a perfect sear before we roast it.
Try this pickled pork shoulder next!
It’s also important to have the right amount of liquid in the pan.
If it starts to dry up, add some more broth. Also, check the oven temperature to be sure it’s not too hot.
A good dry rub will beautifully season the meat. Of course, the longer the rub sits on the meat at room temperature before beginning the cooking process, the better.
We always recommend at least an hour to let the salt work its magic on your meat cuts. It’s not required, but it does make a difference.
A simple pan gravy at the end (we have instructions) will add an elevated touch to this fairly simple dish.
Dust off the old apron and give the pork loin roast another shot, this time using the dutch oven.
Dutch oven pork roast
The ingredients in this recipe are simple and should be in your pantry already.
Pork is typically seasoned with some kind of mustard, maybe some apple cider vinegar, which we will use, salt and pepper, and that’s about it. Easy.
The key is in a good sear at the beginning and leaving the meat be. Don’t fuss over it by opening the oven every 10 minutes.
Just ensure there is enough liquid in the pan about halfway through, and kick back while the oven does the work for you.
What you’ll need:
- Boneless pork loin roast
- Onion powder
- Cooking oil for high temps
- Beef, chicken or pork broth
- All-purpose flour for the gravy
For the glaze:
- Avocado or olive oil
- Soy sauce
- Dijon mustard
- Apple cider vinegar
- Chili sauce
First, make the glaze by combining all ingredients in a small bowl or ramekin, mix them well, and set that aside.
Preheat the oven to 350ºF.
Combine all dry rub seasonings, from the salt to the onion powder, and mix those well. Once mixed, rub the seasonings all over the pork loin, including the sides.
After applying the dry rub, let the meat come to room temperature for an hour or so. If you don’t have time, you can skip this step.
Heat a tablespoon of cooking oil that can handle high temperatures in your dutch oven. At least a 4 qt, though a 7 qt dutch oven is best.
Space around the meat to breathe in the pan will help the meat stay hydrated.
Once the oil is shimmering, sear the roast on each side, including both ends. Give it about a minute per side.
Add broth to the pot, then drizzle the glaze set aside at the beginning over the top of the roast.
Bake (or roast) this pork loin for 1 hour and 15 minutes, uncovered, or until the internal temperature registers 145ºF.
Remove to a cutting board or cooling rack to rest the meat for at least 5 minutes.
Be careful, as the temperature can rise during the resting time, so be sure the meat temperature is not too high before removing it from the oven.
And now, for the gravy. Place the dutch oven you just used for the pork loin back on the stovetop over medium-low heat.
Keep all those browned bits and juices in the pan because that is what will flavor the perfect gravy.
Add 1-2 tablespoons of all-purpose flour to the pan and use a wooden spatula to scrape up the crispy bits and occasionally stir.
Once the gravy starts to thicken (it doesn’t take very long), transfer it to your gravy bowl and dig in.
This pork loin roast is quite filling on its own. However, I do enjoy it sliced thin on some homemade bread when I’m on the go!
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.
This recipe is delicious and simple, my favorite kind of recipe. It uses affordable but delicious cuts of meat, the pork loin.
If you’re getting a whole or partial hog from your local farmer, be sure to include the pork loin in your cut list with the butcher. This meal is good enough for a holiday but easy enough for a weeknight.
Enjoy it, and share your variations with me on Instagram! And if you end up making this same recipe, leave a comment or review below; I love to hear from you!
Try one of these pork recipe favorites next:
- Southern fried pork chops
- Dutch oven pulled pork
- Stovetop pork steaks or smothered pork steaks
- Fried pork liver
- Stew peas with pigs tail
- How to cook a pikes peak roast
Dutch Oven Pork Loin Roast
- 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 or avocado oil
- 1 tbsp soy sauce
- 2 tbsp dijon mustard
- 1/2 tbsp apple cider vinegar
- 1 tsp chili sauce
- 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.
- 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.