Welcome to our braised pork loin recipe! This recipe is all about tender pork steaks and a flavorful sauce. We're serving ours over potato gnocchi with homemade sauerkraut on the side. Come join us we discuss the recipe, options for cooking it and substitutions to make this recipe all yours...
Today we're using our dutch oven as the primary cooking method. Why? Because it lets us sear the pork and braise it slowly in the same pot. That golden-brown sear adds flavor, while the tight-fitting lid holds in moisture as the pork cooks at a lower temperature. And all those browned bits left in the bottom of the pan become part of our delicious gravy.
But don't despair if you're looking for a slow cooker recipe. OR an Instant Pot recipe. Those variations are on the printable recipe card down below. AND there's also stovetop and freezer meal directions to boot.
Roast Pork Loin Ingredients and Substitutions
- Pork Roast -I'm using a boneless pork loin roast. It's a lean cut of meat. So you don't want to cook it forever like you would a pork shoulder. You can also use a larger pork loin. But just keep an eye on the internal temperature (this is where a meat thermometer comes in super handy). And add more cooking time if you need to. Pork tenderloin will work with the same flavors, but it's a much smaller cut. It's going to cook a lot faster. So, if you use tenderloin, don't follow the cooking times in this recipe.
- Olive Oil - This is just for searing the pork. Tallow or avocado oil can handle higher temperatures. They'll both work too.
- Mushrooms - I used sliced mushrooms because they soak up that delicious gravy. You can leave them out if you aren't a mushroom fan.
- Onion - Yellow or white onion both work. You can also use a red onion in a pinch, although it will change the flavor a little.
- Garlic - Fresh garlic is my first choice, but garlic powder will work if that's what you have.
- Chicken Broth - You can also use chicken stock. Beef broth would technically work, but chicken complements pork better and won't overpower it.
- Wine - I used a dry white wine. If you don't cook with alcohol, replace it with additional chicken broth and add a small splash of apple cider vinegar for a little acidity.
- Worcestershire Sauce - This adds a little extra savory flavor to the gravy. Soy sauce can work in a pinch, but start with less because it can be saltier.
- Butter - This gets stirred into the pan sauce at the end. It adds richness and helps give the gravy a smooth finish. You can leave it out if necessary.
Variations of This Dish
There are a lot of ways to change up a basic braised pork recipe. You can use different cuts of pork. Or change the braising liquid,. OR take the flavors in a completely different direction. Here are a few of my favorite ways to change it up.
Braised Pork Shoulder
Want something riches tasting? Use pork shoulder instead of pork loin. Pork shoulder has more fat and connective tissue. That makes it work really well with a longer cooking time. Cut it into large chunks and cook it slowly in a covered pot over medium-low heat. When the meat is really tender, you're done. You can also add bay leaves or whole cloves of garlic to the braising liquid. It's very tasty.
This version takes more time than our pork loin recipe. But it's a great comfort food dinner. And its pretty hands off once everything is in the pot.
Chinese-Style Braised Pork
How about changing it up completely? I'm talking totally different flavors. For this idea, we're taking some inspiration from Hong Shao Rou. That's a Chinese braised pork belly dish. It's also sometimes called red cooking.
Traditional versions are generally made with pork belly. And uses ingredients such as dark soy sauce, light soy sauce, Shaoxing wine, sugar and star anise.
For a simple variation of this pork recipe, you can swap some of the broth for regular soy sauce and rice wine. Then add a small amount of brown sugar and star anise. Top the pork with sliced green onion and sesame seeds before serving. You can also add chili peppers if you want some heat.
Now, this isn't meant to be an authentic Hong Shao Rou. So don't come at me. It's just an easy way to borrow some of those flavors.
Tomato Braised Pork
And our last varation is totally different too. You can add tomato paste to the braising liquid. Cook the tomato paste for a minute or two after you sear the pork. Then add your liquid and continue with the recipe. You could also add a splash of orange juice if you want a touch of sweet. Then serve it with brown rice for an easy dinner or even a casual dinner party.
Recipe
Printable Savory Pork Roast Recipe
Ingredients
- 3 pounds boneless pork loin
- 1 tablespoon olive oil
- 8 ounces sliced mushrooms
- 1 medium onion diced
- 3 cloves garlic minced
- 1½ cups chicken broth
- ½ cup dry white wine
- 1 tablespoon Worcestershire sauce
- 1 tablespoon butter
Instructions
Dutch Oven Braised Pork Loin
- Preheat the oven to 325°F.
- Pat the pork loin dry with a paper towel and season with salt and black pepper.
- Heat the olive oil in a Dutch oven over medium-high heat.
- Sear pork for 2–3 minutes per side, until golden brown.
- Transfer the pork to a cutting board and reduce the heat to medium.
- Add the mushrooms and onion. Cook for 3–4 minutes.
- Add the garlic and cook for another 30 seconds.
- Pour in the wine and scrape the browned bits from the bottom of the pan.
- Add the chicken broth and Worcestershire sauce. Return the pork to the pot.
- Cover with a tight-fitting lid and transfer to the oven.
- Braise for 45–60 minutes, or until the internal temperature reaches 145°F.
- Transfer the pork to a serving platter, loosely cover with aluminum foil, and let it rest for 10–15 minutes.
- Place the Dutch oven over medium heat and simmer the braising liquid until slightly reduced.
- Melt the butter into the pan sauce, then slice the pork and serve with the mushrooms and gravy.
Slow Cooker Braised Pork Loin
- Season the pork with salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Sear the pork for 2–3 minutes per side.
- Transfer the pork to the slow cooker.
- Add the mushrooms and onion to the skillet and cook for 3–4 minutes.
- Add the garlic, followed by the wine. Scrape up the browned bits.
- Pour everything into the slow cooker and add the chicken broth and Worcestershire sauce.
- Cover and cook on LOW for 3–4 hours, checking the pork toward the early end of the cooking time.
- Remove the pork when it reaches 145°F and let it rest for 10–15 minutes.
- Stir the butter into the cooking liquid before serving.
- Important Slow Cooker Note
- Pork loin is much leaner than pork shoulder, so don't cook this one all day. Longer cooking won't make pork loin more tender the way it does a fatty pork butt—it can become dry.
Stovetop Braised Pork Loin
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Season and sear the pork for 2–3 minutes per side.
- Remove the pork and reduce the heat to medium.
- Cook the mushrooms and onion for 3–4 minutes.
- Add the garlic and cook for 30 seconds.
- Add the wine and scrape the browned bits from the bottom of the pan.
- Add the broth and Worcestershire sauce.
- Return the pork to the pot and bring the braising liquid to a gentle simmer.
- Reduce to low heat, cover, and cook for about 45–60 minutes, turning the pork occasionally.
- Remove the pork when it reaches 145°F and rest for 10–15 minutes.
- Stir the butter into the pan sauce before serving.
Instant Pot Braised Pork Loin
- Select Sauté and add the olive oil.
- Season the pork and sear it for 2–3 minutes per side.
- Remove the pork and set aside.
- Add the mushrooms and onion and cook for about 3 minutes.
- Add the garlic and cook briefly.
- Pour in the wine and scrape the bottom of the pot thoroughly.
- Add the chicken broth and Worcestershire sauce.
- Place the pork on the trivet above the liquid.
- Lock the lid and cook on HIGH pressure for 15 minutes.
- Allow a 10-minute natural pressure release, then carefully release the remaining pressure.
- Check the pork with a meat thermometer. It should reach at least 145°F.
- Remove the pork and let it rest.
- Select Sauté and reduce the cooking liquid with the mushrooms.
- Stir in the butter and serve the sauce over the sliced pork.
Freezer Meal Instructions
- Combine the pork loin, mushrooms, onion, garlic, and Worcestershire sauce in a freezer-safe bag.
- Remove as much air as possible, seal, label, and freeze for up to 3 months.
- Do not add the olive oil, wine, chicken broth, or butter before freezing.
- Thaw overnight in the refrigerator. Sear the pork and continue with the slow cooker or Dutch oven directions.
- Freezing Cooked Braised Pork Loin
- Cool the pork and pan sauce completely. Slice the pork and place it in an airtight container with enough sauce to help keep the meat moist.
- Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently over low heat.
Video
Notes
Fresh rosemary or sage
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar
Fresh parsley for serving
Cornstarch or flour for thickening the pan sauce For best results, use a boneless pork loin roast, not pork tenderloin. They're different cuts of meat and require different cooking times. Use a meat thermometer and remove the pork when the internal temperature reaches 145°F. Let the roast rest before slicing.
Wrappin' Up Our Braised Pork Recipe
And there we go! 4 ways to make it. 4 ways to cook it. And freezer meal directions to boot.
Give one of the variations a shot. If I missed something or you have an idea...let me know!
Enjoy!
