Dutch Oven Garlic & Herb Pork Roast
Servings
4 to 6
Prep Time
30 minutes
Cook Time
1 hour
Dutch Oven Garlic and Herb Pork Roast is a delicious one-pot meal that starts with crisping up the pork fat on the stovetop, and finishes in the oven allowing the flavors to come together and ensuring a juicy finished roast. The cooking liquid becomes a delicious pan sauce for serving and helps keep everything moist and flavors the potatoes as they cook. Finely chop the tops of the garlic cloves for the pork, and roast the remaining bulbs in the pot while the pork cooks for a savory garlicky addition when serving.
Author:Mandy Tanner
Ingredients
-
1 Kurobuta Pork Loin Roast
-
2 teaspoons kosher salt
-
¾ teaspoon pepper
-
1 medium yellow onion, diced
-
1 ½ pounds baby potatoes, such as red and gold baby potatoes
-
1 cup chicken broth
-
2 whole bulbs garlic
-
¼ cup fresh parsley, chopped
-
1 tablespoon fresh thyme leaves
-
1 tablespoon fresh chives, thinly sliced
-
2 teaspoons Dijon mustard
Directions
Preheat the oven to 350°F.
Prepare the pork; With a sharp knife, score the fat cap of the pork in an “X” pattern, ¼-inch wide, using caution to not cut into the meat. Season the pork on all sides with kosher salt, and pepper.
In a cold Dutch oven, place the pork fat-side-down. Heat on the stovetop over medium heat and allow the pork to render the fat and become crispy before flipping over, 8 to 10 minutes. Reduce the heat as needed if it begins to smoke. Flip the pork using tongs and cook for 1 to 2 minutes, just until slightly browned. Remove the pork from the Dutch oven and allow the pork to cool slightly.
For the garlic and herbs; place the garlic bulb on it’s side and slice off the top. About ¾-inch down from the top leaving the root intact but exposing the cloves. Reserve and peel the tops of the garlic cloves, and mince. Repeat for the second bulb. In a small bowl, combine the parsley, thyme leaves, and chives. Reserve 1 to 2 tablespoons of the fresh herbs for serving, and combine the remaining herbs with the minced garlic.
Add the onion and potatoes to the Dutch oven, and stir. Place the garlic bulbs cut-side down in the Dutch oven. Cook for 4 to 4 minutes. Add the chicken stock, and using tongs, flip the garlic bulbs so the cut-sides face up.
When the pork has cooled slightly, coat the bottom with a small amount of Dijon as a binder, and sprinkle with the garlic and herb mixture. Repeat on the top.
Place the pork roast, fat-side-up onto the potatoes and cover with a lid. Turn the heat on the stove off, and transfer the Dutch oven to a rack in the center of the oven. Cook covered for 45 to 50 minutes, then remove the lid. Allow to cook uncovered until the pork roast reaches 145°F internal temperature or desired doneness, and the top is nicely golden brown 10 to 15 minutes.
Remove the Dutch oven from the oven and allow the pork to rest for 5 to 10 minutes before slicing and serving. Top with the reserved fresh herbs, as desired. Enjoy!