Autumn Pork Roast Recipe

Rating 5

Although this main meal captures the fabulous flavor of fall, don't hesitate to serve it throughout the year. Your family will flock to the table when they smell this delicious roast. It's a hearty dish that makes everyday dinners more special.—Kathy Barbarek, Joliet, Illinois

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Autumn Pork Roast Recipe
  • Prep: 20 min. Bake: 2-1/2 hours
  • Yield: 6-8 Servings
20 150 170

Ingredients

  • 1 bone-in pork loin roast (5 pounds)
  • 8 medium potatoes, peeled and quartered
  • 8 carrots, halved lengthwise
  • 2 medium onions, quartered
  • 1 small pumpkin or butternut squash, peeled and cut into 1-1/2-inch chunks
  • 1 cup water
  • 3 tablespoons snipped fresh sage or 1 tablespoon rubbed sage
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 4 baking apples, quartered

Directions

  • Place the roast in a large baking pan. Arrange potatoes, carrots, onions and pumpkin around roast. Add water to the pan. Sprinkle meat and vegetables with sage and pepper; dot vegetables with butter. Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake, uncovered, for 1 hour. Place the apples around roast; cover and bake for 1-1/4 hours, basting every 30 minutes, or until a meat thermometer reads 160°-170°. If desired, thicken pan juices for gravy. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 563 calories, 17 g fat (7 g saturated fat), 122 mg cholesterol, 155 mg sodium, 60 g carbohydrate, 10 g fiber, 45 g protein.

Originally published as Autumn Pork Roast in Taste of Home October/November 1996, p41

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Autumn Pork Roast

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(1-2) of 2 reviews

Reviewed on Sep. 08, 2010 by angelasandoval

A favorite at our house! Can't wait for butternut squash to arrive at our farmer's market again!

Reviewed on Oct. 19, 2009 by cuteknee

tjis was soooo gooood & soooo eeeeasy!!!Made it for my family & I am taking it to my Grandaughters to share with her family.

 
 

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