Dutch oven cooked boneless pork loin roast. Stuffed with garlic and seasoned with a selection of spices, this pork roast is cooked and served with potatoes.
Cut a grid pattern into the fat cap of your pork loin. *see Notes
2.2 Pounds Pork Loin
Poke into the pork loin and stuff with a garlic pod. Repeat the process all over the pork loin to use up all the garlic.
~10 Pieces Garlic Cloves
Season your loin with a pork seasoning rub.
2 Tablespoon Pork Seasoning
Preheat yout oven to 460° Fahrenheit/ 240 Celsius.
Place the pork loin into a Dutch oven and arrange onion slices around the roast. Sprinkle caraway or cumin seeds over the pork loin and add in pork fats or butter.
Take the Dutch oven to your stove and heat up. Brown all sides of your roast by turning the meat during the cooking process.
At the same time add in your broth or 1 bouillon cube with water and mix it into the sliced onion.
2 Cups Vegetable Broth
Turn your pork loin fat cap up, close with a lid and place your Dutch oven into the oven.
Cook your roast at 460° Fahrenheit/ 240 Celsius for 30 minutes. [1st roasting round]
Take out your roaster, pour the remaining 1 cup water in and arrange the potatoes around the roast.
1 Cup Water, 10 Potato
Place the roast back into the oven but without a lid, and roast another 30 minutes but this time at 400° Fahrenheit/ 200 Celsius. [2nd roasting round]
Prepare your slurry by mixing together the all-purpose flour and water. Combine with a whisk to a smooth consistency.
1 Tablespoon All-Purpose Flour, 1 Cup Water
Take out your roast and pour slurry in. Make sure that it mixes into the sauce.
Place the roast back into the oven for the last time and roast for another 10 minutes at 400° Fahrenheit/ 200 Celsius. [3rd roasting round] or until golden crispy at the top and juicy cooked on the inside.
To serve cut your roast into slices.
Video
Notes
Cutting the fat cap in a grid pattern will help with the roasting of the fat parts. That way the fats will get nice and crispy and the meat will cook through better. Mine already came that way, the butcher did it for me.
Always place the pork loin fat cap up into the oven to roast.
The gravy isn't super thick, if you want it thicker, skip adding that 1 cup of water to the roast during the cooking process.