Pork

Dutch Oven Pork Roast

I learned this technique of using a dutch oven to cook a pork roast from a French cook book I have

What’s neat about this method is that your using nothing but the roast itself, no liquids or veggies up front

Basically you cook the roast alone and as the fat renders the pork roast cooks in it’s own juices and develops great flavor

I’m starting off with a 2 pound pork loin roast

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 Heat 4 tablespoons of olive oil in a dutch oven over medium-high heat

Sprinkle the roast with kosher salt and ground black pepper

Once the oil is smoking slightly place your roast in the pan fat side down and sear 2 – 3 minutes

Sprinkle the bottom end with more salt and pepper

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Flip and repeat until all sides are nice and browned

I even browned the ends using a fork to help out

Once the roast is all seared, move the pot to low heat, cover and cook for an hour, or until a thermometer inserted into the thickest part registers 145 F

Turn the roast every 10 minutes or so as it cooks

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Lets take a peek

Yum!

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Take the roast out and let it rest for 10 minutes

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Next we will need 1 1/2 cups of chicken stock, 1 cup of apple juice (or cider), 1/2 cup of dry white wine (like a Chardonnay), 2 tablespoons of butter and 2 tablespoons of Gravy Master

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Add the butter and white wine to the pan juices and bring to a boil, reduce heat and simmer 5-6 minutes to burn off the alcohol

Add in the stock, apple juice and Gravy Master

Return to a boil, reduce heat and simmer another 5-6 minutes

Time to thicken the gravy a bit

Melt 2 tablespoons of butter in a pan, add in 1/4 cup of flour (more as needed) and whisk until bubbly and lightly browned

Whisk this into the gravy and cook another 5 minutes

Another tip I learned from this French style of cooking is topping foods off with fresh herbs and garlic, which just adds another level of delicious flavor

I’m using a handful of fresh parsley and 2 garlic cloves

Place them in a food processor and chop away

Slice the roast very thinly

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We served the pork covered in gravy, fresh parsley and garlic with a little crushed red pepper

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Enjoy!!!

Simply Sundays! ~ Dutch Oven Pork Roast

  • Servings: 8-10
  • Difficulty: Medium
  • Print

Ingredients

2 pound loin pork roast

kosher salt

ground black pepper

4 tablespoons of extra virgin olive oil

1 1/2 cups of chicken stock

1 cup of apple juice (or cider)

1/2 dry white wine

2 tablespoons of butter

2 tablespoons of Gravy Master

2 tablespoons of butter (for the gravy)

1/4 cup of flour

1/2 cup of fresh parsley

2 garlic cloves

crushed red pepper (optional)

Directions

Heat 4 tablespoons of olive oil in a dutch oven over medium-high heat.  Sprinkle the roast with kosher salt and ground black pepper.  Once the oil is smoking slightly place your roast in the pan fat side down and sear 2 – 3 minutes.  Sprinkle the bottom end with more salt and pepper.  Flip and repeat until all sides are nice and browned

Once the roast is all seared, move the pot to low heat, cover and cook for an hour, or until a thermometer inserted into the thickest part registers 145 F.  Turn the roast every 10 minutes or so as it cooks.  Take the roast out and let it rest for 10 minutes

Add 2 tablespoons of butter and 1/2 cup white wine to the pan juices and bring to a boil, reduce heat and simmer 5-6 minutes to burn off the alcohol.   Add in the 1 1/2 cups of chicken stock, 1 cup of apple juice and 2 tablespoons of Gravy Master.  Return to a boil, reduce heat and simmer another 5-6 minutes.  Melt 2 tablespoons of butter in a pan, add in 1/4 cup of flour (more as needed) and whisk until bubbly and lightly browned.  Whisk this into the gravy and cook another 5 minutes

In a food processor chop 1/2 cup of fresh parsley and 2 garlic cloves.  Slice the roast very thinly.  Top the roast with gravy, fresh parsley, garlic and a little crushed red pepper

Tools used to make this recipe

Wilton Sheet Pan

Royal Classique 10 Piece Professional Grade Stainless Steel Measuring Cups and Spoons Set with Soft Silicone Handles for Easy Grip

© Simply Sundays 2016
All rights reserved

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