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A tender and juicy pork loin roasted in a Dutch oven with vegetables, finished with a rich pan gravy. The covered Dutch oven traps steam for moist, evenly cooked meat and the initial searing adds a savory crust.

Ingredients

Scale
  • 4 lb boneless pork loin tied with kitchen twine
  • 1/3 cup plain flour (King Arthur all-purpose flour preferred)
  • Salt (generous pinch)
  • Black pepper (generous pinch)
  • 2 tbsp olive oil (or any neutral oil like avocado oil)
  • 1 tbsp butter (plus 2 tbsp butter for gravy)
  • 2 cups chicken stock (divided, Swanson’s chicken stock preferred)
  • 1 cup apple cider
  • 5 raw carrots, cut into 1-inch chunks
  • 2 raw onions, cut into 1-inch chunks
  • 4 large celery stalks, cut into 1-inch chunks
  • 3 medium russet potatoes, cut into 1-inch chunks
  • 2 bay leaves
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 garlic cloves, peeled and smashed
  • 2 tbsp plain flour for gravy

Instructions

  1. Preheat oven to 350°F (175°C).
  2. On a sheet of waxed paper, combine 1/3 cup flour with a generous pinch of salt and black pepper.
  3. Pat the pork loin dry with paper towels, then coat it all over with the seasoned flour mixture.
  4. In a large Dutch oven, heat 1 tbsp butter and 2 tbsp olive oil over medium-high heat until hot but not smoking.
  5. Place the pork loin in the Dutch oven and sear on all four sides for about 4–6 minutes per side, until golden brown and the meat releases easily from the pan.
  6. Remove the pork loin from the pot and set aside.
  7. Turn heat to medium, pour in 1 cup chicken stock, and scrape up browned bits from the bottom with a wooden spoon to deglaze the pot.
  8. Add carrots, onions, celery, and smashed garlic to the pot and cook, stirring occasionally, until onions are translucent (about 10 minutes).
  9. Lay the seared pork loin on top of the vegetables in the Dutch oven.
  10. Pour in the remaining 1 cup chicken stock and 1 cup apple cider, then tuck in the thyme, rosemary, and bay leaves.
  11. Season with salt and black pepper to taste.
  12. Cover the Dutch oven and bake at 350°F for about 70–80 minutes (approximately 20 minutes per pound).
  13. About 40–45 minutes before the pork is done, add the potatoes to the pot and stir gently into the liquid.
  14. Replace the lid and continue baking until the potatoes are tender and the pork reaches an internal temperature of 145°F.
  15. Remove the pork from the oven and let it rest for 10–15 minutes before slicing.
  16. Strain the cooking juices and drippings into a measuring cup or bowl to prepare the gravy.
  17. In a skillet over medium heat, melt 2 tbsp butter.
  18. Whisk in 2 tbsp flour and cook about 30 seconds to eliminate the raw flour taste.
  19. Slowly whisk in the strained cooking juices, stirring constantly until the gravy is smooth and thickened.
  20. Simmer the gravy for 1–2 minutes while stirring, then taste and adjust seasoning with salt and pepper if needed.

Notes

Use an instant-read thermometer to ensure the pork is removed from the oven exactly at 145°F and allowed to rest for 10–15 minutes to achieve juicy, perfectly cooked meat., Pat pork dry before coating with flour to achieve a better sear and flavorful crust., When searing, cook until the pork naturally releases from the pan to avoid tearing the crust., Deglazing the pot with broth captures browned bits that add depth to the pan sauce., Add potatoes 40–45 minutes before the end of cooking to ensure they cook properly without becoming mushy., Rotate pork once during baking if it is not tied evenly for even cooking., For gluten-free variation, substitute flour with cornstarch or arrowroot powder using about half the amount; monitor liquid and seasoning., Leftover pork keeps in the fridge 3–4 days; slice and freeze for 2–3 months., Reheat pork gently in oven, stovetop, or microwave with added broth to retain moisture.

Nutrition

Find it online: https://lanamixingbowl.com/easy-dutch-oven-pork-loin-recipe/