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Autumn Pork Roast

 Autumn Pork Roast
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
6-8 ServingsPrep: 20 min. Bake: 2-1/2 hours


  • 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


  • 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,

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Autumn Pork Roast (continued)

Nutritional Facts: 60 g carbohydrate, 10 g fiber, 45 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer