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Harvest Pork Roast

  • 1/4 cup Vegetable Oil
  • 1 4lb boneless pork loin roast, trimmed
  • 4 cups chopped onions (3 lg)
  • 4 cloves garlic, minced
  • 3/4 cup honey
  • 1/4 cup Spicy Brown Mustard
  • 1-1/2 teaspoons ground black pepper
  • 2 medium (4-inch diameter) acorn squash, each cut into 8 wedges
  • 3 large Braeburn or other baking apples, each cut into 8 wedges
  • 1 cup fresh or frozen cranberries

 

Preheat oven to 350°F. Heat oil in large skillet over medium-high heat; add onions and garlic. Cook and stir 10 minutes or until onions are tender. Remove from heat. Blend in honey, mustard and pepper; set aside. Spray large (about 17x12x3-inch) dark roasting pan with cooking spray. Place roast in center of pan. Pour onion mixture over roast; cover pan tightly with aluminum foil. Bake 2-1/2 hours.

Remove roast from oven and baste with pan drippings. Remove about 1 cup drippings from pan; set aside. Arrange squash pieces around roast. Place apples over squash. Drizzle with reserved drippings. Cover; bake 1 hour more. Remove foil; sprinkle cranberries over roast and squash. Bake, uncovered, another 15 to 20 minutes or until meat and squash are caramelized and fork tender.

Cook's Tips

A large roasting pan is required to ensure that everything caramelizes during the slow cooking process. The meat should be falling apart when properly cooked. Do NOT crowd the food. A roasting pan with a dark finish is preferred. If a disposable foil pan is used, longer cooking times may be needed to reach desired color and tenderness. Increasing the oven temperature to 375°F also will help speed cooking in this type of pan.

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