Pork Roast

Pork Roast


  • 1 boneless pork loin roast (about 4 pounds)
  • 1 tablespoon plus 1/4 cup olive oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 garlic cloves, peeled and sliced
  • 1 medium butternut squash (3 to 4 pounds), peeled and cut into 3/4-inch cubes
  • 4 large apples, peeled and each cut into 8 wedges
  • 1 cup dried cranberries
  • 1/2 cup packed brown sugar
  • Optional: 1 teaspoon each minced fresh rosemary and minced fresh thyme
Preparation time:

1 hour 30 minutes

Portions: 12
Difficulty: Media


Pork Roast


    1. Preheat oven to 350°. If desired, tie pork with kitchen twine. Rub pork with 1 tablespoon olive oil; sprinkle with salt and pepper. In a large skillet over medium-high heat, sear pork until browned on all sides, 7-9 minutes. Place in a large roasting pan; top pork with garlic slices. Cover and place in oven. Meanwhile, combine squash, apples, dried cranberries, brown sugar, remaining olive oil and if desired minced fresh rosemary and thyme; toss to coat.
    2. Remove pork from oven after 30 minutes; add squash mixture to roasting pan. Return pork to oven; roast, uncovered for 40-50 minutes or until a thermometer reads 145°. Let pork stand 10 minutes before slicing. Drizzle pork with pan juices after slicing. Serve with roasted squash mixture. If desired, top with additional fresh rosemary and thyme.

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