Dutch oven pork loin roast is a deliciously juicy meal that is really easy to make. With simple ingredients the oven does most of the work for you. Best part is you will only dirty one pan to sear the pork, bake it, and make the gravy. The gravy made from the juices is so flavorful I know you will enjoy it as well.
ARE PORK LOIN AND PORK TENDERLOIN THE SAME?
No, these are two different cuts of meat. They are both from the same basic area but they are not just interchangeable. Pork loin is the outer part of meat cut from along the top of the pig, on top of the spine, towards the rear of the pig. Pork tenderloin is underneath the loin roast along the top of the spine.
INGREDIENTS
Besides the pork loin you only need a few simple ingredients to make this meal.
PORK LOIN 3 pound pork loin
OLIVE OIL Used to sear the pork loin and sauté the onions and garlic
SALT & PEPPER For enhancing the other flavors in the dish.
PARSLEY Used for garnish and flavor. I used dried parsley and fresh chopped as well for the garnish.
GARLIC Adds to the flavor of the loin roast and gravy
ONION Adds to the flavor of the loin roast and gravy
BEEF BROTH Used for braising the pork loin and then for the gravy.
CORNSTARCH Mixes with the water and adds to the gravy to thicken it.
WATER Mixes with the cornstarch to thicken to gravy.
PRO TIPS Because pork loin cooks so quickly at low temperatures it can dry out quickly leaving you with a tough roast. Even a few minutes extra can really affect the moisture in a pork loin. The internal temperature only needs to reach 140F and it cooks quickly. The ideal cooking temps are 325-350F. Pork loin and pork tenderloin are not the same cut of meat. You want a pork loin for this recipe. Tenderloin is found along the top of the spine underneath the loin cut.
VIDEO: THE PROCESS
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HOW TO MAKE PORK LOIN & GRAVY IN A DUTCH OVEN
One of the great things about this recipe is that there is little ground work needed before the oven takes over and does the cooking for you. Let’s start off by preheating the oven to 350 F.
1. Heat the Dutch oven on the stove top over a medium-high heat and pour in the olive oil.
2. While the oil is heating, pat the loin roast dry and season both sides in salt, pepper, and dry parsley.
3. Sear every side of the roast in the Dutch oven.
4. Now add in the minced garlic and sliced onions. Sauté until softened and slightly brown.
5. Now pour in the beef broth and bring this to a boil.
6. Remove from the heat , put the lid on, and place in the oven at 350F for 30 minutes.
7. Flip the roast and place back in for another 30 minutes.
8. Remove from the oven and place the Dutch oven back on the stovetop.
9. Remove the pork loin putting it on a plate.
10. Wrap the loin in aluminum foil and then turn the stovetop back on.
11. Whisk the cornstarch into the water until it is completely dissolved and pour it into the gravy.
12. Bring the gravy to a boil to thicken.
13. Slice the pork loin and serve with the gravy and enjoy.
STORAGE
You can store leftovers tightly wrapped in plastic or foil in the coldest part of your refrigerator but it needs to be consumed within three to four days. After that you should toss it out.
HOW DO I CALCULATE HOW MUCH MEAT I NEED?
The rule of thumb is 1/2 pound of meat per individual. So in using this number 2 pounds would feed 4 people. If you use grams 1/2 pound is equivalent to 226 grams. This is, of course, a generalization because a small child probably doesn’t eat as much as a grown man.
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DUTCH OVEN PORK LOIN & GRAVY
Delicious comfort food and only one dirty pan to clean up! Quick and easy recipe to make a juicy pork loin and the amazing, flavorful gravy in a Dutch oven.
Equipment
- 1 Dutch oven
Ingredients
Pork Loin prep
- 3 lb Pork loin or tenderloins
- 1 Tbsp Olive oil
- salt and pepper
- 1 tsp dried parsley
- 2 Tbsp garlic minced
- 1 med yellow onion sliced
- 2 c beef broth
- 2 Tbsp fresh chopped parsley to garnish
Gravy
- 2 Tbsp cornstarch
- ½ c water
Instructions
- Preheat the oven to 350°F
- While the oven is preheating, pour the olive oil in the Dutch oven and heat to a medium-high heat.
- As the oil is heating pat the pork loin dry and season both sides with salt, pepper, and dried parsley.
- Brown the pork loin on all sides.
- Then add the sliced onions and garlic for a few minutes until the onions are tender and slightly brown.
- Next add in the beef broth, heat to a boil, remove from the heat and cover.
- Place the Dutch oven in the oven for 30 minutes at 350°F
- Flip the pork loin and bake for another 30 minutes.
- Remove the Dutch oven and place it back on the stovetop. Place the pork loin on a plate and wrap in aluminum foil.
- Heat once again to a medium heat.
- Whisk the corn starch and water together until it is completely dissolved and pour into the gravy.
- Bring the gravy to a boil to thicken and season with more salt and pepper if necessary.
- Slice the pork line and serve it with the gravy. I garnished mine with fresh chopped parsley.
Notes
Pork loin can dry out quickly and become tough. It cooks quickly so even a few minutes too long can really dry it out.
**NUTRITIONAL DISCLAIMER The nutritional information shown is an estimate, and is determined from online calculators.
Pork loin and pork tenderloin are NOT interchangeable with out adjustments. They are different cuts of meat. Tenderloin is a long, thin, cut from the muscle along the backbone. Pork loin is wider and it is on top of the tenderloin.
Nutrition
Serving: 6servingsCalories: 348kcalCarbohydrates: 5gProtein: 52gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 143mgSodium: 412mgPotassium: 937mgFiber: 0.4gSugar: 1gVitamin A: 113IUVitamin C: 4mgCalcium: 28mgIron: 2mg
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