November 18, 2011

Dutch Oven Pork Loin

Pin It

This is an extremely easy meal, and SO delicious you won't believe it!

I simply put the pork loin in the bottom of the dutch oven, dice up 4 or 5 potatoes, 3 or 4 carrots, a sweet onion and celery if I happen to have some, oh and a few sliced cloves of garlic.

Sprinkle on some rosemary,thyme, salt and I add a bay leaf.

Cover everything with a mixture of one can of cream of celery soup, 1/2 cup milk and 1/2 cup sour cream.  

Pre-heat your oven to 350 and then cook it for about an hour.  

Ovens and size of pork loin vary, so check to see if its done by forking the potatoes.

This recipe can be changed with just about any meat such as ham, chicken, roast etc.  Adjust your herbs for the type of meat you are using.  I'm telling you......you will fall in love with this way of making a meal.  Talk about no fuss and made from scratch!  


10 comments:

  1. sounds delicious and super easy! Thanks Sharon!

    ReplyDelete
  2. That sounds delish, I'll have to try it and with some of the other meats too.

    We had pork loin in my dutch oven last night wrapped in a couple slices bacon with a spice rub. I added small potatoes to the pot and another surprise. It was so good.

    ReplyDelete
  3. Sassy~ the bacon sounds like an excellent addition!

    ReplyDelete
  4. Thank you so very much for linking up to Frugal Days, Sustainable Ways:) It is my sincere hope that you will continue to make Frugal Days, Sustainable Ways a part of your Wednesdays! Keep the great posts comin':)
    Blessings,
    Andrea
    www.frugallysustainable.com

    ReplyDelete
  5. Sharon, We just returned from our Thanksgiving with family and friends, and I admit I have been off the blog for a while and not visited many of my blogging friends. You are one of those that I just LOVE to read ~ I am always blessed or learn something which enriches me. It is evident that you love WELL! Thank you for sharing all you do. BTW, this is a great post...not only does it make me hungry, but it has jump started my brain to think how we can do it with one of our grass-fed beef roasts! Thank you...I hope you will again add your encouraging thoughts on Wednesday!

    ReplyDelete
  6. I am always looking for a Dutch oven meal, thanks! And thanks for sharing with the Hearth and Soul hop.

    ReplyDelete
  7. mmmm i will definitely be making this!!

    ReplyDelete
  8. Thanks for linking up! Your site is fantastic and that recipe looks great! Newest follower

    ReplyDelete
  9. Do you cook with the lid on or off?

    ReplyDelete
    Replies
    1. I usually always cook everything in my Dutch Oven with the lid on.

      Delete

Welcome to the Ozark Mountain Family Homestead!

We love hearing from readers who stop by and take the time to look at what is happening here in the Ozarks.

Thank you for stopping by and we hope ya'll come back again real soon.

LinkWithin

Related Posts Plugin for WordPress, Blogger...

Share