Dutch Oven Pork

As I write this I am waiting for the first pot of morning coffee to be brewed, so please excuse any grammar and or spelling mishaps along the way. (This seems to be much more real than I would hope it to be… YIKES) Jack started his first week of work at his new job, at which he is out in the woods all day, (something he is mighty happy about) but no matter the weather. So on his second day in the freezing, below zero temps I decided to whip up something in the dutch oven with a pork loin that we had img_4342been gifted by his sweet mama.

If you don’t already know, I LOVE my dutch oven. Mostly to make bread ( CARBS CARBS CARBS!) but also because I can throw something in there and get things done while it is cooking and not stand over it gazing at it and tending to it. We have very little groceries at the moment, so I did with what I had, which is the best kind of dutch oven cooking. Also, I swear things are so much more moist and flavorful than in a crock pot, perhaps it’s just a crock ( HAHA) but I seriously find this to be true. There is just something about cast iron.

Things you need:

  • dutch oven
  • knife
  • cutting board
  • I use my favorite measuring cups from Target – but you definitely can just eye ball it too!

Ingredients:

  • frozen pork loin/roast – really any kind of meat
  • 2 green apples
  • 2 cups of baby carrots
  • 1 sweet onion
  • balsamic vinegar
  • olive oil

 

  1. Cut up the green apples to create a base in your dutch oven.img_4345
  2. put in the 2 cups of baby carrots. ( feel free to improvise on any of these amounts! It all depends on what your taste buds prefer.
  3. place meat in the dutch oven
  4. pour in chopped onion – I like to leave mine in fairly large chunks because I LOVE to just eat the onion after it comes out of the oven.
  5. Drizzle balsamic vinegar over everything – again to taste! We really love that at our house and we are both feeling a little under the weather so I cook with as much vinegar as possible. I would say I used about 1/3 cup.
  6. Drizzle olive oil over everything- here again I used about 1/3 cup but this is where you could switch up your liquid and use apple cider or something else that you have at your house, this just adds moisture and helps the carrots and onions cook!
  7. Cook with the lid on the dutch for about 2 hours. At that time check the meat and see if it is cooked to your liking. *** disclaimer: this was using a frozen pork loin, ( I am sometimes forgetful and don’t take it out of the freezer far enough before I am going to cook) so if you use a thawed pork, I would check it after 1.5 hours.

 

It was so yummmmy but we had so much leftover (mostly meat because I am a veggie lover), with it just being the two of us eating. What did we do?

Leftovers:

  • soft shell tortillas
  • cilantro
  • leftover pork
  • 1 lime
  • queso fresco

We chopped up the pork, and cilantro and threw it in a bowl, and squeezed lime juice all over it. We warmed up some soft shells in the oven and heated up (our favorite) queso fresco.

With the left over pork we just had some quick, fresh, tacos! So easy and delicious.

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