Dutch Oven Pork Loin

The weather has been wonderful, but it started changing yesterday and a cold wind blew in. I had been out riding in the cold sunshine and when I got home I decided to make something cozy and easy so I could spend the rest of the afternoon with my own horses (for once) instead of slaving away in the kitchen. I just threw this together, but it turned out fantastic, so I thought I would share it with you for all your cold, rainy days that are left this winter.


Dutch Oven Pork Loin

2 lb pork loin
2 tbsp olive oil
1 medium onion chopped
1 tbsp chopped fresh garlic
2 cups chopped green cabbage
2 cups chopped carrots
1 large sweet potato - cubed
1 1/2 cup saurkraut
1 tbsp dill weed
salt & pepper to taste
2-3 cups water


In a medium to large (5 qt or larger) dutch oven, heat olive oil on medium/high heat. Place chopped onion and garlic in the oil. Cook until lightly browned. Salt and pepper the pork loin and add to dutch oven and brown on all sides, ending with fat side up.

Once pork loin is browned, place cabbage, carrots, sweet potato, saurkraut in the dutch oven, surrounding the pork loin. Add water until it halfway covers the loin and vegetables. Sprinkle dill weed over top and cover.



Simmer over medium/low heat for about 2 hours or until the loin is tender and falling apart. Do not stir too much during the cooking process or you will break down the vegetables too much.



Serve with apple sauce and a warm roll and ENJOY!