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
Ingredients
- 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
Directions
- 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.
- 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.
NutritionFacts
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.
