Braised Pork Loin Roast
It is absolutely perfect for a comforting Sunday dinner, bringing together tender meat and flavorful gravy for a meal that always hits the spot.
Servings: 8
Calories: 59kcal
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.
Notes
The recipe here reflects a bone-in pork loin roast.
You can substitute white wine with additional chicken broth if desired or if you don't like the taste of white wine.
Also, any roast can be used instead of a loin roast, bone-in, or boneless. Adjust cook times accordingly.
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