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
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
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
Lets take a peek
Yum!
Take the roast out and let it rest for 10 minutes
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
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
We served the pork covered in gravy, fresh parsley and garlic with a little crushed red pepper
Enjoy!!!
Simply Sundays! ~ Dutch Oven Pork Roast
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 Recipe Right Non-stick Cookie Sheet Set, 2-Piece
Lodge Enameled Cast Iron Dutch Oven
Architec Carving Board, Gripperwood
KitchenAid 3-Speed Hand Blender
© Simply Sundays 2016
All rights reserved
Can you use apple cider vinegar instead of regular apple cider?
Apple juice or cider are going to bring a sweet component to the gravy with just the acid or citric acid that are in the apples themselves. Apple cider vinegar is very acidic and will bring a very strong vinegar flavor to the dish so I would avoid using it as a substitute.
Thank you for dropping by my blog, love your blog and recipes!
Thank you for sharing our post! 🙂
This pork roast looks amazing! But the flavors in that gravy are to die for! Can’t wait to use my dutch oven for this recipe!
Thank you Lesli! Hope you love it!
Your process photos are really helpful! This dish looks delectable.
Thank you Nikole!
My mom had a similar technique to yours! I haven’t made it this way in years! It looks so tender and juicy! I must give it a try!
And Mom’s recipes are always the best! 🙂
Pork is one of my favourite meats roasted but I’ve never made it this way. Thanks for the great tip!
You’re welcome!
I love the look and how this dish sounds- love the adition of cider – it really works great with pork, I normally add beer. Yumm. Definitely a delicious dish that I must try super soon. Recipe saved!
Thanks Ramona!
Oh yummy! This looks really good and the sound of that gravy that goes with it is definitely right up my street.
Thanks Corina!