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Juicy Dutch Oven Pork Roast with Garlic and Rosemary

  • EspaƱol
Portions: 6 servings

Calories: 854kcal

This spectacular-looking rosemary and olives Dutch oven pork roast with vegetables is very simple and requires little in the way of work or skills. Tender, flavorful and beautiful, it is the perfect dish for a weekend meal, you can add other ingredients into the pot and have dinner ready in just one step.

Why I ā¤ļø it • Recipe • Video • Ingredients • Video • Preparation

Pork roast in Dutch oven.

Dutch oven pork roast.

Why I ā¤ļø it

There are a million ways to roast pork, what I love about this recipe is that it is quite different than most pork roast, there's a lot of flavor in it, and you cam make it alongside many other vegetables to cook them alongside the pork.

You'll love all the flavors in it, especially the garlic and rosemary. The olive "crust" keeps the roast moist, and makes for Pinterest-worthy presentation.

Dutch oven pork roast recipe

This free recipe contains Amazon affiliate links, and I receive a small commission when you purchase, at no cost to you. Thank you!

Learn how to make this Dutch oven pork roast, a flavorful, juicy dinner roast that will be a new great addition to your weekend dinners.

Course: Dinner, Lunch
Inspiration: Fusion
Category: pork roast dutch oven, pork roast recipe dutch oven, slow cook pork roast in dutch oven
Author: Clara Gonzalez

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins

Utensils and tools

  • Large skillet or pan
  • Medium cast iron dutch oven
  • Meat thermometer
  • Oven
Pork roast in Dutch oven.
Pork roast in Dutch oven.

Ingredients

  • 2 pieces of pork tenderloin, about 1 pound [0.45 kg] each
  • 4 tablespoons of vegetable oil
  • 1 teaspoons of freshly-ground black pepper
  • 1½ tablespoon of kosher salt
  • 1 tablespoon of garlic powder
  • ½ teaspoon of oregano powder
  • 8 large cloves garlic
  • 1 cup of pitted green olives
  • ¼ cup of olive oil
  • 4 sprigs of rosemary (or thyme if you prefer)
  • Bay leaves (optional)
  • 3 large tomatoes, cut into halves

Preparation

Before starting, please make sure you have all the ingredients and utensils ready.

Step 1: Seasoning

Preheat the oven to 350 ĀŗF [150 ĀŗC].

Using a long knife carve a hole along the length of the pork loins, making two tubes. 

Make a dry rub by combining pepper, salt, garlic powder, and oregano in a small bowl, whisk to mix them well. Season the meat inside and out with with this mixture. Stuff the holes with the garlic cloves. Let the meat rest while you proceed with the next step.

Step 2: Mince

In the food processor pulse the olives, and olive oil.

Step 3: Heat

In the skillet, heat the vegetable oil over very high heat. Once it reaches smoking point, lower to medium-high heat and immediately place the pork. Rotate to sear all around.

Step 4: Arrange

Once it has a nice golden color, remove from the heat and place them side by side in the Dutch oven.

Cover them with the olive paste, surround by rosemary springs, and place the tomatoes on the side.

Step 5: Roast

Cover the Dutch oven with the lid, and cook in the oven for 60 minutes, or until the pork reaches an internal temperature of 145 ĀŗF [62 ĀŗC].

Pork roast in a Dutch oven.
Pork roast in a Dutch oven.

Remove from the oven, cut into slices and serve.

Variations

I added tomatoes to the pot because they release some of their juices and this liquid keeps the roast from scorching, aside from adding flavor to it. 

You can add extra vegetables to have your side dishes made alongside the main dish. Chopped waxy potatoes, or sweet potatoes, chopped carrots, 1 chopped large white onion, even a couple of halved and cored apples. You can think of more veggies that cook well in the oven.

Top tips

Bear in mind that pork loin and pork tenderloin are not the same cut and are not interchangeable. This recipe calls for tenderloin.

To thaw the meat, leave in the refrigerator overnight.

Save the leftovers to make great pork sandwiches.

Serving suggestions

Serve with mashed potatoes, broasted potatoes, or yuca fries.

Dutch oven pork roast.
Dutch oven pork roast.

Nutritional information

Calories: 854kcal - Carbohydrates: 4g - Protein: 126g - Fat: 34g - Saturated Fat: 9g - Cholesterol: 393mg - Sodium: 1056mg - Potassium: 2549mg - Fiber: 2g - Sugar: 2g - Vitamin A: 615IU - Vitamin C: 9.1mg - Calcium: 61mg - Iron: 6.3mg

More meat recipes

See all meat recipes āžœ

FAQs

How do you slow cook a pork roast in the oven?

How and how long you cook a pork roast in the oven will depend on the cut of pork, and recipe you're following. There isn't a one-size-fits-all approach to it.

What temperature do you roast pork in the oven?

Roasting temperatures will vary depending on the cut, size, and specific dish. For this pork roast in the dutch oven, it takes about 50 minutes, so it's cooked over very low heat for longer which will result in a tender cut.

How long will pulled pork last in the fridge?

Pulled pork may last up to three days refrigerated in an airtight container.

Print card

This is just a printer-friendly summary, some useful details are found in the recipe above.

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How to Make Pork Roast in Dutch Oven

Ingredients

  • 2 pieces of pork tenderloin about 1 pound [0.45 kg] each
  • 4 tablespoons of vegetable oil
  • 1 teaspoons of freshly-ground black pepper
  • 1½ tablespoon of kosher salt
  • 1 tablespoon of garlic powder
  • ½ teaspoon of oregano powder
  • 8 large cloves garlic
  • 1 cup of pitted green olives
  • ¼ cup of olive oil
  • 4 sprigs of rosemary or thyme if you prefer
  • Bay leaves optional
  • 3 large tomatoes cut into halves

Instructions

Step 1: Seasoning

  • Heat the oven to 350 ĀŗF [150 ĀŗC].
    Using a long knife carve a hole along the length of theĀ pork loins, making two tubes.Ā 
    Make a dry rub by combiningĀ pepper,Ā salt,Ā garlic powder, andĀ oreganoĀ in a small bowl, whisk to mix them well. Season the meat inside and out with with this mixture. Stuff the holes with the garlic cloves. Let the meat rest while you proceed with the next step.

Step 2: Mince

  • In the food processor pulse theĀ olives, andĀ olive oil.

Step 3: Heat

  • In the skillet, heat theĀ vegetable oilĀ over very high heat. Once it reaches smoking point, lower to medium-high heat and immediately place the pork. Rotate to sear all around.

Step 4: Arrange

  • Once it has a nice golden color, remove from the heat and place them side by side in the Dutch oven.
    Cover them with the olive paste, surround by rosemary springs, and place the tomatoes on the side.

Step 5: Roast

  • Cover the Dutch oven with the lid, and cook in the oven for 60 minutes, or until the pork reaches an internal temperature ofĀ 145 ĀŗF [62 ĀŗC].
    Remove from the oven, cut into slices and serve.

Notes

Bear in mind that pork loin and pork tenderloin areĀ not the sameĀ cut and are not interchangeable. This recipe calls for tenderloin.

Nutrition

Calories: 854kcal

Published by Tia Clara - Mar 13, 2012

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  1. rafaelina

    October 01, 2012 at 5:51 am

    Can you use chicken or fish instead??

    Reply
  2. Isabelita Abreu

    September 03, 2012 at 3:35 pm

    5 stars
    Tried this recipe and it was delicious... My 8 yr old daughter, who is very picky and said she wasn't having any when I was preparing the meat, kept asking for more! Thanks for this wonderful website!

    Reply
    • Tia Clara

      September 03, 2012 at 3:43 pm

      I am glad to hear that!

      Reply
  3. Les Law

    March 19, 2012 at 8:02 am

    Why can't I print the pictures?

    Reply

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Hi, I'm TĆ­a Clara! I have been a recipe developer, and recipe writer for 20+ years, and here I share my easy recipes you'll love.

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