Dutch Oven Pork Loin.
My Dutch Oven Pork Loin is a savory, garlicky one pot meal that just melts in your mouth. Boneless pork loin can become quite dry if not cooked properly because it is so lean. Use heritage pork loin and lots of savory organic vegetables like carrots, fennel and onions. Use two bulbs of garlic and keep the cloves whole, cutting the tips of the bulbs off. Finely mince the garlic tips and blend them with chopped organic parsley and finely chopped organic leeks.
Let’s marinate the pork loin the night before
Score the fat cap on the pork with a sharp knife, cut the loins in half then season with
Himalayan salt and veggie pepper, Frontier
Tutto porchetta seasoning,Burlap and Barrel
Pork and Poultry seasoning, Burlap and Barrel
A splash of wine and a dredge of extra virgin olive oil
Cover and refrigerate over night
The next day, remove from refrigerator and let rest at room temperature
2 tablespoons extra virgin olive oil
4-5 organic carrots, scrubbed and cut in half if large
1 small bulb of organic fennel, cut in large pieces
2 organic onions, peeled and cut in half
2 bulbs of organic garlic, cut the tips off, peel and chop them, peel the cloves and keep whole
1/2 cup chopped organic parsley
1/2 organic leek, finely chopped
1 cup organic chicken bone broth or veggie broth
2 teaspoons of prepared dijon mustard
Preheat oven to 350 degrees Fahrenheit
Place the loins in a cold dutch oven with the olive oil, fat side down and heat to medium high, rendering the fat (about 10 minutes)
Flip the loins and brown
Transfer the loins to a plate and let rest
Season the loins with a mixture of chopped garlic tips, parsley and leeks
Place all the vegetables in the same dutch oven, sauté for about 5 minutes
Stir in the bone broth
Coat the top and bottom of loins with the mustard and add them to the pot on top of the vegetables, placing some of the whole garlic cloves on top of the loins
Turn off the burner, cover the dutch oven and bake for 50-60 minutes
Periodically baste the meat
Remove the lid, raise the oven temperature to 375-400 and brown for another 10 minutes
Remove from oven and let rest
Serve my Dutch Oven Pork Loin with simple boiled potatoes or rice
Enjoy!!!
Note: if you want, you could add golden baby potatoes to the vegetable medley and roast them with the loins.
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