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Autumn Pork Roast

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 or margarine
4 baking apples, quartered

Place the roast in a large baking pan. Arrange potatoes, carrots,
onions and pumpkin around roast. Add water to the pan. Sprinkle meat

Printed from tasteofhome.com Jul 24, 2008

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Autumn Pork Roast cont.

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.