Harvest Pork Roast

Total Time: Prep: 20 min. Bake: 1 hour 10 min. + standing,Makes: 12 servings

I came up with this one evening when I had butternut squash, fresh picked apples and dried cranberries. I combined the ingredients into one succulent pork dish and everyone raved over it. This is also good with some added cinnamon or a garlic pepper rub. —Shirley Tuttle-Malone, Glenfield, New York


  • 1 boneless pork loin roast (about 4 pounds)
  • 1 tablespoon plus 1/4 cup olive oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 garlic cloves, peeled and sliced
  • 1 medium butternut squash (3 to 4 pounds), peeled and cut into 3/4-inch cubes
  • 4 large apples, peeled and each cut into 8 wedges
  • 1 cup dried cranberries
  • 1/2 cup packed brown sugar
  • Optional: 1 teaspoon each minced fresh rosemary and minced fresh thyme


  1. Preheat oven to 350°. If desired, tie pork with kitchen twine. Rub pork with 1 tablespoon olive oil; sprinkle with salt and pepper. In a large skillet over medium-high heat, sear pork until browned on all sides, 7-9 minutes. Place in a large roasting pan; top pork with garlic slices. Cover and place in oven. Meanwhile, combine squash, apples, dried cranberries, brown sugar, remaining olive oil and if desired minced fresh rosemary and thyme; toss to coat.
  2. Remove pork from oven after 30 minutes; add squash mixture to roasting pan. Return pork to oven; roast, uncovered for 40-50 minutes or until a thermometer reads 145°. Let pork stand 10 minutes before slicing. Drizzle pork with pan juices after slicing. Serve with roasted squash mixture. If desired, top with additional fresh rosemary and thyme.
See also  Ramen Stir-Fry


4 ounces cooked pork with 3/4 cup vegetables: 395 calories, 13g fat (3g saturated fat), 75mg cholesterol, 199mg sodium, 41g carbohydrate (28g sugars, 5g fiber), 31g protein.

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