Apple-Dijon Pork Roast (Outdoor DO)
For anyone reading that isn't familiar, in the title, DO stands for Dutch Oven. This is a special DO designed to be used outdoors with charcoal.
Apple-Dijon Pork Roast
Ingredients:
Boneless Pork Loin Roast (2 – 3 pounds)
1 can Chicken Broth
1 cup Apple Juice
1/2 cup Dijon Mustard
6 tbsp Cornstarch
6 tbsp Cold Water
Coals: 22 = 8 on bottom, 14 on top
Dutch Oven: 10”
Preparation:
Put the Pork Roast in the DO. Next, combine the broth, apple juice, and mustard in a large bowl. Whisk well to blend and then pour the mixture over the roast. Cover the DO and then add 14 coals to the lid (top) and another 8 coals go underneath. Allow this to cook undisturbed for 2 hours or until a meat thermometer reads 160 degrees. You’ll need to add a fresh batch of coals after about 1 hour to 1 hour an 15 minutes. At that time, you can also open the lid and check the meat’s internal temp.
Once you’ve reached the desired temperature, remove the roast and keep warm. To make a gravy for this, strain the cooking juices and skim the fat. Now pour the strained and skimmed juices into a saucepan. If you’re camping, then use a fire proof pan that you can place over an open fire or a grill. Make a slurry of the cornstarch and water. Gradually stir the slurry into the juices. Bring this to a boil and cook and stir for 2 minutes or until thickened.
For anyone reading that isn't familiar, in the title, DO stands for Dutch Oven. This is a special DO designed to be used outdoors with charcoal.
Apple-Dijon Pork Roast
Ingredients:
Boneless Pork Loin Roast (2 – 3 pounds)
1 can Chicken Broth
1 cup Apple Juice
1/2 cup Dijon Mustard
6 tbsp Cornstarch
6 tbsp Cold Water
Coals: 22 = 8 on bottom, 14 on top
Dutch Oven: 10”
Preparation:
Put the Pork Roast in the DO. Next, combine the broth, apple juice, and mustard in a large bowl. Whisk well to blend and then pour the mixture over the roast. Cover the DO and then add 14 coals to the lid (top) and another 8 coals go underneath. Allow this to cook undisturbed for 2 hours or until a meat thermometer reads 160 degrees. You’ll need to add a fresh batch of coals after about 1 hour to 1 hour an 15 minutes. At that time, you can also open the lid and check the meat’s internal temp.
Once you’ve reached the desired temperature, remove the roast and keep warm. To make a gravy for this, strain the cooking juices and skim the fat. Now pour the strained and skimmed juices into a saucepan. If you’re camping, then use a fire proof pan that you can place over an open fire or a grill. Make a slurry of the cornstarch and water. Gradually stir the slurry into the juices. Bring this to a boil and cook and stir for 2 minutes or until thickened.
Last edited: