Dutch Oven Pork Roast ⋆ Deb's Daily Dish

Jump to Recipe

This delicious pork roast satisfies your need for a hearty, comforting Sunday supper. The pork loin, sauerkraut and savory vegetables cook in your Dutch oven in about an hour so you can enjoy this meal anytime.

Pork Roast and vegetables on white platter.

Why this recipe is just so good...

Loin of pork is a lean cut of pork that cooks very quickly. It has 0 carbs, 24 grams of protein and 185 calories per 3 oz. of cooked meat. Pork is a healthy protein to include in a low carb or keto diet.
To save some time and money, I have bought large roasts and cut them into boneless pork chops to freeze. They taste great marinated or basted with barbecue sauce and grilled.
The sauerkraut and liquid from the cooked pork and vegetables keeps the pork succulent and so flavorful. If you don't overcook it, it will NOT be dry.
I love cooking all types of roasts in my Dutch oven. It heats the food evenly and you save time. Just throw in the meat, vegetables, put in the oven and dinner is done in about 1- 1 ½ hours, the perfect one pot meal! Some other recipes to try is my Dutch Oven Chicken Breasts or Dutch Oven Turkey Breast.
If you do not have a Dutch oven, you can sear the pork in a frying pan and then transfer it to an oven safe roasting pan.

Ingredient Notes

Some differences in a variety of the cuts of pork:

This recipe uses a boneless loin of pork. According to Pork.org, it is a cut of pork that is usually about 2-4 lbs. and sometimes called center cut, top loin or NY pork roast. It does very well roasted in an oven and sliced against the grain.
Pork loin is often confused with a tenderloin, which is a very lean, tender and narrow cut of pork that does well marinated and cooked on the grill.
Another cut that is similar to loin of pork is the pork shoulder, also called a picnic roast or Boston butt. This does well braised, smoked and slow cooked to create pulled pork.

Step by Step Directions

Uncooked Pork roast with garlic inserted on top.

Insert garlic halves into 1 inch slits of the fat on top of pork roast. Sprinkle with salt and pepper

Brown fat side down in the Dutch oven for 3 minutes in olive oil.

Mix together the sauerkraut, brown sugar and vinegar.

Pork roast with sauerkraut in dutch oven.

Pour over the pork and roast in the oven, uncovered for 20 minutes.

Carrots, red onion, pork roast and sauerkraut in dutch oven.

Place the vegetables around the pork and continue to cook uncovered for approximately an additional 40 minutes.
According to the USDA, you will know when the pork roast is done when the internal temperature reaches 145° when tested with a meat thermometer. Let the meat rest for 5 minutes before slicing and serving.

FAQ

How to cook a frozen pork roast?

Pork states,
"Never defrost food at room temperature. Food must be kept at a safe temperature during thawing. There are three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave. Food thawed in cold water or in the microwave should be cooked immediately."
It is safe to cook the pork from frozen or partially frozen. Just be aware that it may take up to 50 % longer to cook. And use your meat thermometer to test for doneness.

How to keep the loin of pork from drying out?

Some of the best ways to ensure juicy pork is to sear the meat fat side down for a few minutes before roasting. That helps to seal in the juices and flavor. Also a layer of fat helps moisten the meat as well.
Don't pierce the pork with a fork when you turn it or the juices will run out. Use wooden spoons or spatula to turn it.
And most importantly, let the pork roast rest on the cutting board for about 5 minutes before slicing. That will help the juices from running all over the board and keep the meat from being dry.

Is sauerkraut keto?

Yes! Sauerkraut, a sour, fermented cabbage about 1.4 net carbs per 100 grams/3.5 oz. It is high in vitamins C and K. Just be aware it is higher in sodium with about 661 mg. per 3.5 oz.

Cooking & Food Safety Tips

Some food safety tips include:

Use a different cutting board for raw meats and produce.
Don't let raw meat sit at room temperature longer than two hours. Refrigerate as soon as possible.
Cover and refrigerate leftover pork and use within 3-4 days.

roast pork with sauerkraut and carrots on white platter.

Try these delicious dinner ideas

If you tried this recipe and enjoyed it, I'd love if you came back and gave it a 5 star rating. This tells me what you like and want to see more of. Thank you!