How to Make Pork Roast in Dutch Oven
Serving: 6 servings
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 kosher salt
- 1 tablespoon of garlic powder
- ½ teaspoon of oregano powder
- 8 garlic cloves
- 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 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.
Cook's notes
Bear in mind that pork loin and pork tenderloin are not the same cut and are not interchangeable. This recipe calls for tenderloin.
Nutrition
Calories: 854kcal
