This Dutch Oven Roast Pork Loin with maple mustard sauce recipe is so good! You'll love how great it tastes, as well as how simple it is to make. The results are moist, juicy, tender, and full of flavor.
This Dutch Oven Roast Pork Loin recipe is an easy way to make moist, succulent, and tender pork!
It's cooked in a maple mustard glaze, and is studded with whole cloves, so the meat has a delicious flavor.
Plus, although this dish sounds pretty special, it's sooo easy to put together! I love that most of the cooking time is hands-off.
So, you can get on with other things and come back to tasty meat, ready for dinner.
Serve up your pork with Maple Bacon Brussels Sprouts (or Microwave Brussels Sprouts), plus a dish of sweet/savory Pineapple Stuffing. It's also great with some Truffle Mashed Potatoes for a special meal.
What is a Dutch Oven
A dutch oven is a heavy pot with a lid that is used for slow cooking.
It is typically made of cast iron or enameled cast iron and has a handle on the lid and sometimes on the pot itself.
The dutch oven can be used on the stovetop or in the oven.
Why Make This Recipe
- It's really easy to put this roast pork loin together, and most of the work is hands-off while it roasts in the oven.
- Roasting the pork loin in a dutch oven makes it tender, juicy, and moist.
- We love serving slices of cold roast pork loin in sandwiches the next day.
- The maple mustard glaze is bursting with flavor, and the cloves give it a subtle, warming flavor - and looks so pretty, too!
You only need simple ingredients to make this dish! Make sure you use the right type of pork or cooking times will be affected.
You can also adapt the seasonings and marinade to your liking!
- Pork Loin: Make sure to buy pork loin roast, not pork tenderloin, which is narrower and cooks faster.
- Oil: Use olive oil or your favorite mild cooking oil, such as vegetable or canola.
- Maple syrup: Maple syrup adds a rich sweet flavor to the glaze.
- Mustard: A rich counterbalance flavor for the sweet honey. You can use Dijon, regular yellow mustard, or stone ground.
- Brown sugar: The sugar adds even more sweetness, plus, it helps to caramelize on the pork.
- Whole cloves: Whole cloves are inserted between the scores of the pork skin. Feel free to omit them if you don't have any.
- Salt and pepper: To season the loin.
Please scroll down to the recipe card below for the full quantities.
Wondering how to make this dutch oven roast pork loin recipe? It's easy!
Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Preheat the oven to 375F. Wash the pork and dry it with paper towels. Sprinkle the top of it with salt and pepper.
Score the skin in a cross pattern with a knife.
Add the oil, maple syrup, mustard, and sugar to a small bowl and stir to combine.
Rub the marinade over the pork, then poke cloves into the cuts of the pork.
Wrap the pork in two layers of foil with the seam side at the top, then place it into a dutch oven and put on the lid.
Place the dish into the oven and roast it for 2 hours.
Remove the lid, open the foil to expose the pork loin, and roast it for a further 20 minutes so it browns slightly on top.
Be sure to use the correct cut of pork! You need Pork Loin, which is a large, rounded, thick cut. Pork Tenderloin is long, thin and often cut into medallion shapes.
Although similar, these two cuts of pork cook at different speeds, so be sure to use pork loin roast.
Try swapping the maple syrup for honey for a different flavor.
Add a large pinch of ground nutmeg to the glaze for a warming flavor.
Add a little cayenne for a bit of heat.
For a totally different flavor, use sesame oil, soy sauce, and honey.
Storage & Freezing
Storage: Wrap your leftover pork loin and store it in the refrigerator for up to 5 days.
Reheat: Microwave slices of pork briefly to warm it up, or we love to pan-fry it in a little butter.
Freezing: Once cooked, this recipe isn't suitable for freezing as it will affect the texture of the roasted pork.
Make ahead: You can prep the pork and leave it in the marinade overnight, wrapped or in a lidded container in the refrigerator.
Dutch Oven Roast Pork Loin
- Dutch Oven
- 3 pounds pork loin skin-on
- ½ teaspoons each salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 ½ tablespoons brown sugar
- 1 ½ tablespoons Dijon mustard
- 10 whole cloves
- Preheat the oven to 375°F. Wash the pork and dry it with paper towels. Sprinkle the top of it with salt and pepper.
- Score the skin in a cross pattern with a knife.
- Add the oil, maple syrup, mustard and sugar to a small bowl and stir to combine.
- Rub the marinade over the pork, then poke cloves into the cuts of the pork.
- Wrap the pork in two layers of foil with the seam side at the top, then place it into a dutch oven and put on the lid.
- Place the dish into the oven and roast it for 2 hours.
- Remove the lid, open the foil to expose the pork loin, and roast it for a further 20 minutes so it browns slightly on top.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.