Autumn Pork Roast

Autumn Pork Roast

85
SJRJA 1

"This pork roast is surrounded by onions and butternut squash, and baked in a savory and sweet sauce."

Ingredients

1 h 35 m {{adjustedServings}} servings 450 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 450 kcal
  • 23%
  • Fat:
  • 21 g
  • 32%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 31.4 g
  • 63%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 353 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Season the pork loin with garlic powder, salt, and pepper. Heat olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. Brown the pork loin on all sides in the hot oil, about 10 minutes total. Remove the pork loin from the pan, and set aside. Pour in the white wine, and bring to a simmer, stirring to dissolve the caramelized bits in the pan.
  3. Scatter the butternut squash and onion in the skillet and place the browned pork loin on top so they work as a roasting rack. Stir together the applesauce, mustard, soy sauce, sugar, and cinnamon. Pour over the pork loin, then cover the pan with a lid or a double layer of aluminum foil.
  4. Bake pork loin in preheated oven until it has reached an internal temperature of 145 degrees F (63 degrees C), about 1 hour. Allow to rest for 10 minutes before serving
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Reviews

85
  1. 99 Ratings

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How delicious was this? Outstanding! I prepared exactly as written, but added some sliced granny smith apple and dried cranberries to the vegetable mix, and decreased the brown sugar to 1/4 cu...

Oh me, Oh my this is sssssooooo good. I did change a few things. I added 2 pealed apples to the squash mixture(only because I had tons of apples on hand) and I used fresh garlic, homemade appl...

This was great! I'd had a boneless shoulder roast in my freezer for a couple months because there are many times that I do not like pork as it gets SO dry and I was reluctant to make it! Anyways...