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. Adjust the amount of vegetables to fit the size pot you have, The roast can also be cooked without the vegetables. Thanks for the great tip! Hi Diana, Heat the oil in the Dutch oven pot over medium heat. Just like stocking up and freezing avocados when they are on sale, I stock up on meat and freeze it too. Can’t wait to use my dutch oven for this recipe! Adding veggies while it cooks makes it a one dish wonder. Add in the 1 1/2 cups of chicken stock, 1 cup of apple juice and 2 tablespoons of Gravy Master. Oh yummy! Loin is popular in the United Kingdom where it is made into bacon and called "back bacon". Add the roast and sear on all sides. Sometimes it is tied with string before cooking. I love hearing from you! Sprinkle the roast with kosher salt and ground black pepper. Preheat your oven to 450 degrees Fahrenheit, then place the pork in its roasting pan on the center oven rack. Heat 4 tbsp olive oil in the cast iron dutch oven on the stove top. Did you know that pork loin comes from the rib cage of a pig? Would you be willing to make a little note of that? Plus, this recipe for roasted pork loin in the oven makes great leftovers! Confession: I have kept mine longer than that without any problems. After 10 minutes, reduce the oven temperature to 250 F. Continue cooking until the internal temperature reaches 145 F, about one hour for a three-pound roast. This looks really simple and good. Transfer the browned roast to the oven (preheated) and roast until the inside of the pork reaches a temperature of 155 degrees F (70 degrees C). Your gut health plays a central role in nutrient absorption, and affects all other systems in your body. A pork roast cooked in a cast-iron Dutch oven is always tender, makes great pork sandwich leftovers and can be served with roasted potatoes or french fries for a home-style meal. Pork loin and tenderloin are cut from two different areas and not only look different, they must be cooked differently. 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. Post was not sent - check your email addresses! Sorry, your blog cannot share posts by email. I find it easier to rub the spices into the roast. To cook the pork loin, I used a 3 gallon, cast iron dutch oven. Salt and pepper all sides of the pork roast and rub in the Italian seasoning. On GAPS we don't heat olive oil, because of its low smoke point. Leave a comment! This looks really good and the sound of that gravy that goes with it is definitely right up my street. I have an enamel coated cast iron that holds and distributes heat perfectly. Hope you have a great week and thank you so much for sharing with Full Plate Thursday. I love the look and how this dish sounds- love the adition of cider – it really works great with pork, I normally add beer. Whisk together the cornstarch with the water in a bowl and add it to the liquid in the Dutch oven. Posted on October 25, 2016January 13, 2019, 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, 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, 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, We served the pork covered in gravy, fresh parsley and garlic with a little crushed red pepper, Heat 4 tablespoons of olive oil in a dutch oven over medium-high heat. Slice the roast very thinly. Put the lid on and cook at 350F for about 1 + ½ hours or until the center is no longer pink and juices run clear. Add the red wine and water to the pot. Optional: trim the fat layer if you wish. It really helps the budget! If you’ve tried this Oven Roasted Pork Loin Recipe or any other recipe on Cultured Palate please take a minute to rate the recipe and leave a comment letting me know how you liked it. The pork tenderloin is a long, thin cut of meat that is a muscle underneath the backbone of the pig. Americans call this type of bacon "Canadian Bacon" because it was brought to Canada by British settlers. If I do not plan to cook it within a few days, I freeze it. Known as the "second brain", your gut has more than 100 million neurons, and needs to be nourished. Other fat options (ghee, any animal fat, coconut oil) would work beautifully in this recipe, though! Continue to rotate it until all sides are browned. Her writing has appeared in various magazines, including "Runway," "A2Z," "Scottsdale Luxury Living" and "True West." This dish looks delectable. A Dutch oven is technically a cast-iron pot with a lid that can be used on the stove top and in the oven. Allow to rest for 15-20 minutes before serving. Both are Le Creuset and I have used them for years and they still look brand new! I’m starting off with a 2 pound pork loin roast. She specializes in food, wine, music and pop culture. 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. Once the oil is smoking slightly place your roast in the pan fat side down and sear 2 – 3 minutes. The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F (medium rare) and 160° F (medium). View SimplySundays1’s profile on Facebook, View simplysundays’s profile on Instagram, View simplysundays1’s profile on Pinterest, //images.dmca.com/Badges/DMCABadgeHelper.min.js. Lift up the roast with tongs and add the garlic and onions to the pot. . Heat a bit of oil in your pot on the stove - you want to see ripples in it indicating that it is hot.