This delicious Dutch Oven Pork Roast satisfies your need for a hearty, comforting Sunday supper. The pork loin, sauerkraut and savory vegetables cook in about an hour so you can enjoy this meal anytime.
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 roasts and chops to freeze. They also 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, Pot Roast, Beef Stroganoff, 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
You will need the following ingredients to make this Dutch Oven Pork Loin:
- Boneless pork loin roast
- olive oil
- garlic cloves, peeled, cut in half (or 1 ½ garlic powder)
- salt and black pepper
- sauerkraut, with liquid
- brown sugar (or brown sugar substitute)*
- apple cider vinegar (optional)
- peeled carrots, cut in half vertically*
- large red onion
- fresh rosemary, bay leaf, thyme, or 1 teaspoon dried ground each
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 boneless pork shoulder, also called a picnic roast, prok butt or Boston butt. This does well braised, smoked and slow cooked to create pulled pork.
How to make Dutch Oven Pork Roast :
- Insert garlic halves into 1 inch slits of the fat on top of pork roast. Sprinkle with salt and pepper. (If you don't have garlic cloves, sprinkle some garlic powder inside the slits on top and and also on top of the fat and rub into the meat.
- Brown fat side down in the cast iron Dutch oven on the stovetop over medium high heat for 3 minutes in olive oil.
- Mix together the sauerkraut, brown sugar and vinegar.
- Pour over the pork and roast in a preheated oven, uncovered for 20 minutes.
- Place the vegetables around the pork and continue to cook uncovered for approximately an additional 40 minutes or until fork tender.
- 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.
- Remove the garlic cloves before serving.
FAQ
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.
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 its own 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 pan 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.
I prefer to leave the dutch oven uncovered. The meat and vegetables will brown nicely without the cover. Also, the sauerkraut and vegetables will create some additional liquid in the pot and we don't want the food to steam instead of roasting.
Recipe Tips
- Use a different cutting board for raw meats and produce.
- Don't let raw meat sit at room temperature longer than 1 hour. Refrigerate or cook as soon as possible.
- The pan juices and liquid from the sauerkraut should provide enough moisture to the pork. But if you want more, you can add a little bit of chicken broth to the Dutch oven.
- You can make a thickened pan sauce to drizzle over the roast pork. Remove pork and vegetables and strain liquid to save sauerkraut. Place on a platter, cover with foil to keep warm. Pour liquid into dutch oven on stovetop, bring liquid to boil and stir in 1 tablespoon arrowroot powder or cornstarch. Simmer for a few minutes, stirring well to thicken.
- Cover and refrigerate leftover pork and use within 3-4 days.
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Dutch Oven Pork Roast
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8-10 servings 1x
- Category: Dinner
- Method: Roast
Description
This delicious dutch oven pork roast cooks in about an hour and satisfies your need for a hearty, comforting supper.
Ingredients
- 3 lb. Boneless pork loin roast
- 1 tablespoon olive oil
- 3 garlic cloves, peeled, cut in half
- 1 teaspoon each salt and pepper
- 1 package or 14oz. can sauerkraut, with liquid
- 2 tablespoons brown sugar (or brown sugar substitute)*
- 3 tablespoons apple cider vinegar*
- 1 ½ lbs. peeled carrots, cut in half vertically*
- 1 large red onion
- fresh rosemary, bay leaf, thyme, or 1 teaspoon dried ground each
Instructions
- Preheat oven to 350°F.
- Cut 6 one inch slits on the top of pork roast. Insert the garlic cloves in each one. Season with salt and pepper.
- In a large Dutch oven, heat the oil over medium flame.
- Place roast, top (fat) side down in Dutch oven. Leave the roast to brown for about 3 minutes without moving it.
- Turn roast fat side up. Stir together the sugar, vinegar and sauerkraut. Pour over the roast.
- Place pork in oven and cook for about 20 minutes then put vegetables and herbs around the pork. *
- Put back in oven and cook uncovered for another 40-45 minutes until done. Check with meat thermometer to see if pork roast registers 145°F.
- Remove meat to cutting board and let it rest for 5 minutes before slicing.
Notes
* I choose to keep my sugar intake low so I am using sugar substitute. Feel free to use regular brown sugar.
*If you don't have apple cider vinegar, you can leave it out.
*Slice the carrots down the middle lengthwise if they are not too thick. Or in thirds if very thick. Or you can use baby carrots. We want the vegetables to be cooked when the pork is done.
*I like to keep the sauerkraut on top of the roast to help add moisture to the the pork.
*The USDA recommends storing leftover, cooked pork covered in the refrigerator. And it should be eaten within 3-4 days.
Kalyn says
Love how moist this is, and how it flavors the carrots. Very tasty!
Deb Belsha says
thank you!
Carol says
So good with the sauerkraut!
Jay says
Looks delicious!