Go Back
–+ servings
completed sliced pork loin on a wooden cutting board.

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 348 kcal

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.
 
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. 
 
**NUTRITIONAL DISCLAIMER The nutritional information shown is an estimate, and is determined from online calculators. 

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
Tried this recipe?Let us know how it was!