Autumn Pork Roast Recipe

4.5 2 3
Publisher Photo

Autumn Pork Roast Recipe

Read Reviews
4.5 2 3
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 2-1/2 hours
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 2-1/2 hours

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 thermometer reads 160°-170°. If desired, thicken pan juices for gravy. Yield: 6-8 servings.
Originally published as Autumn Pork Roast in Taste of Home October/November 1996, p41

Nutritional Facts

1 each: 563 calories, 17g fat (7g saturated fat), 122mg cholesterol, 155mg sodium, 60g carbohydrate (19g sugars, 10g fiber), 45g protein.

  • 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
  1. 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 thermometer reads 160°-170°. If desired, thicken pan juices for gravy. Yield: 6-8 servings.
Originally published as Autumn Pork Roast in Taste of Home October/November 1996, p41

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAutumn Pork Roast

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
angelasandoval User ID: 2401339 12608
Reviewed Sep. 8, 2010

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

MY REVIEW
cuteknee User ID: 1126118 37405
Reviewed Oct. 19, 2009

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

Loading Image