Most Tender Pork Loin Roast Ever

"I had this delicious and super-tender pork roast at my friend's home. It didn't even require a knife to cut. I had to get this recipe. It's unbelievable! It was so tasty no one needed the gravy, but the recipe is included just in case you want it."
photo by Derf2440 photo by Derf2440
photo by Derf2440
photo by david h. photo by david h.
photo by Baby Kato photo by Baby Kato
photo by Derf2440 photo by Derf2440
photo by Nouks P. photo by Nouks P.
Ready In:
2hrs 45mins




  • Make 6 horizontal cuts down center of roast 3x3". Stuff each cut with a slice of onion, reserving remaining onion.
  • Place roast in ovenproof dutch oven. Sprinkle with seasonings. Pour broth around roast.
  • Place remaining onion slices, pepper, bay leaf, carrots, and potatoes around roast.
  • Cover bake at 325°F for 2 1/2 hours.
  • If desired, bring pan juices to boil; boil 10-12 minutes or till reduced to half. Discard bay leaf. In a small bowl combine water and cornstarch. Blend till smooth. Add pan juices. Cook, stirring till mix is bubbly and thick.

Questions & Replies

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  1. Tina A.
    Is it better to use a probe and check for doneness so it does not dry out
  2. Dolores Hansen N.
    I'd like to make this Christmas eve in a large roaster (like a large crock pot). Suggestions? Time?
  3. Tina A.
    How many carbs are in this recipe?
  4. kaetiana
    I want to make 2 roasts next time. Can it be put in a crock pot and turn out the same? My oven pot is not big enough. Thanks


  1. rtle_Dallas
    I have tried at least 100 different recipes for pork roasts over the years, they all seemed to lack something, flavor, too dried out, etc. This one is so flavorful, moist, and just down right melt in your mouth good. Takes no time whatsoever to put together and throw in the oven and the results make you look like a rock star! The veggies come out perfect and the broth is just out of this world good. Who would have thought this could be accomplished in a Dutch oven? And who doesn't love a one pot delicious meal. All those "other" pork roast recipes......they no longer exist here in our house anymore. Just can't beat perfection.
  2. aHomeInMi
    This is the best pork loin roast I have ever tasted!!! (Not to be confused with the small round pork tenderloins) this is by far the B~E~S~T!!! Do not change a thing...The veggies came out delish...It is an ultimate KEEPER!!! I don't give reviews like this lightly....Even my pickey Pickey PICKEY husband loved it!!! Ummmm the gravy!!! Don't pre brown the roast...It really does brown itself...Very easy prep....Quick, Yummy & Easy!!!
  3. rolandobrit1
    The fist Direction makes no sense. Surely the cuts should be VERTICAL. Also what does 3x3" mean in this context? I think I'll use another recipe!
  4. j._mps_40cc
    This pork roast recipe turned out PERFECT! My adult son is usually very hesitant in eating anything pork as he thinks it is always dry and often lacks flavor. This roast went over so well he had seconds! It was very very moist and exceedingly flavorful. I only changed 2 things with this recipe. I added garlic along with the onions and I roasted at 300 degrees for 4 hours.
  5. HockeyChick1979
    I tried this recipe but with a smaller roast, and I don't own a roasting pan, so I used a baking pan with foil over it. I only cooked it for about 1hr 35 min because it was only about 1 1/2-2 lb roast. Veggies were just perfect; wouldn't have wanted them any more done. The roast wasn't quite as tender as others seem to report it should be, but that could be because either I didn't cook it long enough, or I was using a foil lid. Still, it was excellent! Great flavour, meat wasn't tough. Gravy was very tasty. Will definitely make again.


  1. david h.
    first off I did do a 1 hour brine. It's 5 lbs but with the cut 3/4 the way though every 3 inches pretty much sectioned it into lbs before the brine. Then I used regular carrots, Baby creamer potatoes and 20 OZ of beef broth. 3 hours at 300 degrees and wow.
  2. Connie Spencer
    Did a spice crust and browned first and used 1/2 broth and 1/2 red wine.
  3. mollywallace04
    I'm a old fashioned cast iron kind of cook so my dutch oven (self-basting lid) was perfect for this. Slow and steady. The suggested cook time was perfect. Stews, soups, bread, etc. My dutch oven is great and this recipe made awesome Sunday dinner. Thanks everybody.
  4. dkennell
    Added mushrooms, used veggie broth. Added all veggies except onion & garlic after roast had cooked 1 hour. Cooked in an anodized turkey basting pan. Made gravy separate did not remove juices.
  5. pat s.
    Cut italian seasoning in half, used some of my chipolte rub along with mexican oregano and a little thyme. Leftovers for pork chile verde.


I'm a stay-at-home mother who loves to cook. I try to stay pretty active -- especially since I have 2 young boys and a baby girl. I love using my church's monthly pot-luck lunch as a testing ground for new recipes. I love American Test Kitchen's, Weight Watchers, Cooking Light, & Prevention cookbooks. I have an enormous pile of recipes from magazines I want to try someday.
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