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Autumn Pork Roast

Autumn Pork Roast

  • Prep

    20 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 35 m
SJRJA

SJRJA

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

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Original recipe yields 6 servings

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Nutrition

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  • 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

  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
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Saveur
34

Saveur

10/3/2010

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 cup. Roasted for about 1 hr 10 minutes, and let the meat rest before carving. Tender, flavorful, sweet, it was perfect. The house smelled wonderful while this was cooking. Thanks for sharing this terrific recipe, SJRJA, it's going to be a classic in this house.

Greenbush Chef
20

Greenbush Chef

10/19/2009

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 apple sauce with cinnamon, so I didn't add any extra cinnamon. When I deglazed the pan with the wine, I added the onions, garlic, and extra two apples and let everything cook down some and carmelized the onions lightly. And just before I put it in the oven, I added a couple of small handfuls of dried crandberries for some tartness...........it turned out simply wonderful. We gave this recipe five stars. My husband loved it and I did as well. With autumn being my favorite season, I will make this dish often during my favorite time of the year. I served it with mashed patatoes, and German coleslaw from this site. This one is a keeper.

I_learned_to_cook
14

I_learned_to_cook

6/4/2010

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, I made it today and it was SO moist and delicious I couldn't believe it. The juices from the roast and applesauce and cooking out of the squash and onion really soaked into the meat and made it so moist and flavorful! I followed the recipe except that I put it in the oven before church and needed way longer than 1 hr., so I put it in at 250*F and vented the foil to prevent boil over- was gone about 4 hours. Pretty much fork-tender- amazingness. :) Served the veggies and broth over white rice. Very yummy.

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