Dutch Oven Pork Roast Recipe

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Dutch Oven Pork Roast Recipe
Dutch Oven Pork Roast Recipe photo by Taste of Home
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Dutch Oven Pork Roast Recipe

Read Reviews
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Publisher Photo
Salsa gives Mom’s delicious roast a zesty accent. It’s so simple to make and always comes out tender and juicy. It will melt in your mouth! —June Dress, Boise, Idaho
MAKES:
9 servings
TOTAL TIME:
Prep: 10 min. Grill: 1 hour + standing
MAKES:
9 servings
TOTAL TIME:
Prep: 10 min. Grill: 1 hour + standing

Ingredients

  • 1 boneless whole pork loin roast (3 to 4 pounds)
  • 1 jar (16 ounces) salsa
  • 1 can (16 ounces) kidney beans, undrained
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Prepare grill or campfire for low heat, using 20-24 charcoal briquettes or large wood chips.
Line a Dutch oven with heavy-duty aluminum foil; add pork. Combine the salsa, kidney beans, salt and pepper; pour over pork.
Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 10-12 of them. Using long-handled tongs, place remaining briquettes on pan cover.
Cook for 1 to 1-1/4 hours or until thermometer reads 145°. To check for doneness, use the tongs to carefully lift the cover. Let stand 10 minutes before slicing. Yield: 9 servings (3 cups sauce).
Originally published as Dutch Oven Pork Roast in Taste of Home August/September 2009, p67

Nutritional Facts

1 each: 248 calories, 7g fat (3g saturated fat), 75mg cholesterol, 445mg sodium, 11g carbohydrate (2g sugars, 2g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

  • 1 boneless whole pork loin roast (3 to 4 pounds)
  • 1 jar (16 ounces) salsa
  • 1 can (16 ounces) kidney beans, undrained
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. Prepare grill or campfire for low heat, using 20-24 charcoal briquettes or large wood chips.
  2. Line a Dutch oven with heavy-duty aluminum foil; add pork. Combine the salsa, kidney beans, salt and pepper; pour over pork.
  3. Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 10-12 of them. Using long-handled tongs, place remaining briquettes on pan cover.
  4. Cook for 1 to 1-1/4 hours or until thermometer reads 145°. To check for doneness, use the tongs to carefully lift the cover. Let stand 10 minutes before slicing. Yield: 9 servings (3 cups sauce).
Originally published as Dutch Oven Pork Roast in Taste of Home August/September 2009, p67

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Reviews forDutch Oven Pork Roast

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MY REVIEW
barbarabolk User ID: 2616813 126349
Reviewed Oct. 30, 2011

"I made this in my stone roaster. Meat was very tender, but it did not have much flavor."

MY REVIEW
skyflier49 User ID: 2829418 167800
Reviewed Oct. 5, 2009

"Um.m.m.m.m! Used crock pot instead of grill. Realized after should have used about 1/2 salsa amount-made a great "gravy" with mashed potatoes. Roast was indeed very tender and tasty."

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