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Easy One-Pot Garlic and Herb Pork Roast Recipe

Easy One-Pot Garlic and Herb Pork Roast Recipe

A savory boneless pork loin roast cooked with garlic, fresh herbs, potatoes, carrots, and onions in one Dutch oven. Browning the pork first creates deeply flavorful pan juices for an easy complete dinner.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Pork and Seasoning
  • 1 2 1/2- to 3-pound roast Boneless pork loin roast
  • 2 tablespoons Olive oil
  • 6 cloves Garlic cloves, minced
  • 2 teaspoons Fresh rosemary, finely chopped
  • 2 teaspoons Fresh thyme, finely chopped
  • 1 1/2 teaspoons Kosher salt
  • 1 teaspoon Freshly ground black pepper
Vegetables and Broth
  • 1 large Large yellow onion, cut into wedges or thick slices
  • 1 1/2 pounds Baby potatoes, halved
  • 4 medium Carrots, peeled and cut into 2-inch pieces
  • 1 1/2 cups Low-sodium chicken broth
Optional Additions
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Dried Italian seasoning in place of fresh herbs
  • 1 tablespoon Fresh parsley, chopped, for garnish

Method
 

Step-by-Step
  1. Heat the oven to 375°F. Pat the pork dry with paper towels, rub it with about 1 tablespoon of olive oil, and coat it with the minced garlic, rosemary, thyme, kosher salt, and black pepper. If using Dijon mustard, spread it over the pork before applying the herbs.
  2. Heat a large oven-safe Dutch oven over medium-high heat. Add the remaining 1 tablespoon of olive oil and brown the pork on all sides, about 2-3 minutes per side, then transfer it to a plate.
  3. Add the onion, halved baby potatoes, and carrots to the pot. Cook for 3-5 minutes, stirring occasionally, then pour in the chicken broth and scrape up the browned bits from the bottom.
  4. Return the pork to the Dutch oven and place it on top of the vegetables. Cover the pot and roast for about 30 minutes.
  5. Remove the lid and continue roasting for another 35-55 minutes, depending on the thickness of the roast. Use an instant-read thermometer in the thickest part of the pork and remove it when it reaches 145°F.
  6. Transfer the pork to a cutting board and rest it for 10-15 minutes before slicing. Check the vegetables for tenderness and return the covered or uncovered pot to the oven briefly if they need more time.
  7. Slice the rested pork against the grain into serving pieces. Spoon the vegetables onto a platter or individual plates, then serve the pork with the hot pan juices.

Notes

Use an instant-read thermometer instead of relying only on the clock. Whole cuts of pork should reach 145°F, followed by at least a 3-minute rest; a 10-15 minute rest gives the juices more time to settle. Cut the potatoes and carrots into similar-sized pieces so they cook at roughly the same rate.