Juicy Dutch Oven Pork Roast with Garlic and Rosemary

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 ❤️ it • Recipe • Video • Ingredients • Video • Preparation

Dutch oven pork roast.

Why I ❤️ 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.

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Utensils and tools

• Large skillet or pan
• Medium cast iron dutch oven
• Meat thermometer
• 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 ºF [150 ºC].

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 ºF [62 ºC].

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.

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

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