This pork roast is roasted in a savory and sweet sauce and surrounded by onions and butternut squash.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 ½ pounds boneless pork loin
- 1 teaspoon garlic powder
- salt and pepper to taste
- 2 tablespoons olive oil
- ½ cup dry white wine
- 2 cups cubed butternut squash
- 1 large onion, sliced
- ½ cup applesauce
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Season the pork loin with garlic powder, salt, and pepper. Heat olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. Brown the pork loin on all sides in the hot oil, about 10 minutes total. Remove the pork loin from the pan, and set aside. Pour in the white wine, and bring to a simmer, stirring to dissolve the caramelized bits in the pan.
- Scatter the butternut squash and onion in the skillet and place the browned pork loin on top so they work as a roasting rack. Stir together the applesauce, mustard, soy sauce, sugar, and cinnamon. Pour over the pork loin, then cover the pan with a lid or a double layer of aluminum foil.
- Bake pork loin in preheated oven until it has reached an internal temperature of 145 degrees F (63 degrees C), about 1 hour. Allow to rest for 10 minutes before serving
Nutrition Facts
| Calories | 450 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 2 g |
| Protein | 31 g |
| Saturated Fat | 7 g |
| Sodium | 289 mg |
| Sugars | 22 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I liked this recipe: it was fun to make, pretty quick process. I did not have butternut and also a Dutch pan or similar, so I was modding a lot. I nestled pork on some red onions I grew. Substituted sesame oil for soy sauce, honey for the sugar. It turned out pretty moist and sweet. Checked all the boxes for me. Very pleased, Okay out wasn’t dish of the year but we enjoyed it
Delicioso!!
Yummy Yummy Yummy Yummy Yummy Yummy Yummy Yummy
Easy instructions I ommited the applesauce since I didn’t have any.
So the flavor was great!!! I added carrots, because a) I had some, and b) some other reviewer suggested them. Note: cut thin. Next time I will probably use another reviewers suggestion: shoulder roast. Loin is just so easily dry.
Love this one, and though I can’t manage to follow the recipe exactly, it always turns out great. I put in extra squash, and after the first meal use the squash, onions and dripping to make a butternut squash soup. I add vegetable broth and puree it, add seasoning if needed and bam! soup for lunch.
I used this recipe as a base and modified for what I had on hand. i didn’t have applesauce…cooked and chopped fresh apple, added a couple of dates that were left. Upped the veggies: fresh beets, squash, sweet potatoes, and onions. IT WAS OUTSTANDING! I want to use parsnips and turnips with the squash next time. Can’t wait to make this again.
I made this as written in my LeCruset. Unlike other reviewers, I found the pork dry, pink in the middle, and the squash was overcooked, almost to mush. I wonder if the temp got too hot inside the cast iron pan. It may be easy but I won’t be making it again.
Scrumptious! I probably didn’t cook it long enough. The pork was a little tough, but when I reheated it the next day, it was perfect. I was nervous about peeling the squash. I popped it in the microwave, whole, for a 1 minute and it was very easy to peel with a vegetable peeler. Definitely will make again.
This is the best pork roast ever! I followed the recipe exactly except doubled it. I also added dried cranberries. Loved it!
I left out the brown sugar and cinnamon because it sounded way too sweet. After browning the roast, I put it all in the oven, covered, at 225, for about 6 hours. It’s pretty fantastic.
I left out the brown sugar and cinnamon because it sounded way too sweet. After browning the roast, I put it all in the oven, covered, at 225, for about 6 hours. It’s pretty fantastic.
I’ve made this recipe twice now. It was absolutely delicious each time. I am surprised because I’m not big on sweet glazes, but the soy balances it just right. Seriously good!
I have made this a couple of times now. My family is not a big fan of squash, so the second time I substituted red potatoes (4C cubed- skin on). Good flavors and makes a pretty plate. Very easy, although if you get a pork roast with twine mesh , you lose the nice toppings. I usually remove the twine mesh and re-tie the roast with bakers string. It’s easier to remove.
Absolutely wonderful! Roast was 6.5 lbs. Squash resulted in over 4 C of cubes. Used a small lunch single applesauce and 2 Pippin apples in SMALL cubes…Cinnamon and the sugar. Basically, followed the recipe and method in a 3.5 qt. LeCrueset Casserole Pot….this meal fed 2 of us over a week. Near end I separated items serving fresh boiled Spinach and and mixed a cooked medium sweet potato with the left juice and squash…then mashed….Oh my! Really good meal(s)!!!
Wonderful! Followed recipe exactly except I didn’t realize my pork roast has bone in so just cooked for 1 3/4 hours. Delicious will definitely make again
Really perfect for a fall weather supper. I used sweet potatoes instead of butternut because we have loads from our garden. I also used apples chopped up. Just yummy and warm!
My husband loved this recipe. Kids not so much but they are it. I’ll make it again but with double the sauce as I liked the flavour and it would have put it over the top being able to have some as a gravy. I also used chunked frozen sweet potatoes instead of winter squash. And had no white white so I used a hard cider.
This is totally my favorite recipe – always yummy! The pork is tender and the sauce is wonderful. I’ve taken to adding an apple or two peeled and sliced. Since there are only 2 of us we cut a large tenderloin in 1/2 and freeze the other for a later Pork delight. Hard part cutting the butternut squash in 4ths.
My wife rated this as AWESOME. However, the recipe forgot to say what to do with the wine! I mixed it with the cinnamon, brown sugar and applesauce, and it turned out perfectly!
Fantastic. Did not have butter squash so used yams unbelievably delicious