Best Autumn Harvests Best Pork Roast Recipes

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AUTUMN PORK ROAST



Autumn Pork Roast image

This pork roast is surrounded by onions and butternut squash, and baked in a savory and sweet sauce.

Provided by SJRJA

Categories     Main Dish Recipes     Roast Recipes

Time 1h35m

Yield 6

Number Of Ingredients 12

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

Steps:

  • 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 450.1 calories, Carbohydrate 29.8 g, Cholesterol 91.8 mg, Fat 21 g, Fiber 1.8 g, Protein 31.4 g, SaturatedFat 6.7 g, Sodium 288.6 mg, Sugar 22.3 g

SLOW COOKER FALL HARVEST PORK STEW



Slow Cooker Fall Harvest Pork Stew image

Slow cooking ensures meltingly tender results in this rich and satisfying pork stew packed with apples, butternut squash and parsnips...it's delish!

Provided by ElizabethKnicely

Categories     Stew

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 6

2 lbs boneless pork shoulder, cut into 2-inch pieces
1 (10 3/4 ounce) can Campbell's French onion soup
1/2 cup apple cider or 1/2 cup apple juice
3 large Granny Smith apples, seeded and cut into 2-inch pieces
2 medium parsnips, peeled and cut into 1-inch pieces (about 2 cups)
1/2 teaspoon dried thyme leaves, crushed

Steps:

  • Stir the pork, soup, cider, apples, squash, parsnips and thyme in a 6-quart slow cooker.
  • Cover and cook on LOW for 7 to 8 hours or until the pork is fork-tender.
  • TIME-SAVING: This recipe may also be cooked on HIGH for 4 to 5 hours.
  • FOR THICKER GRAVY, stir 1/5 cup all-purpose flour and 1/2 cup water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens.

Nutrition Facts : Calories 343.8, Fat 23.6, SaturatedFat 8, Cholesterol 80.6, Sodium 358.2, Carbohydrate 12.9, Fiber 1.3, Sugar 9.2, Protein 20.3

BEST ROAST PORK I'VE EVER EATEN



Best Roast Pork I've Ever Eaten image

This really is the best pork roast I've ever eaten. I use fresh rosemary from my herb garden but dried will work. Even though the Marsala is optional, it's just not the same without it, in my opinion.

Provided by TPubmgjbd

Categories     Pork

Time 3h15m

Yield 1 pork loin roast, 4-6 serving(s)

Number Of Ingredients 11

3 lbs pork loin roast, about
1/3 cup honey
1/3 cup Dijon mustard
1/4 teaspoon garlic powder
1/2 teaspoon rosemary
1 cup water, divided
1/2 beef bouillon cube
salt and pepper
2 -3 tablespoons marsala (highly suggested) (optional)
1 tablespoon cornstarch
3 tablespoons water

Steps:

  • Preheat oven to 400 degrees.
  • Place pork roast in a shallow metal pan.
  • Combine honey and Dijon mustard.
  • Coat top and sides of roast with this mixture.
  • Sprinkle garlic powder and rosemary over entire coated surface.
  • Roast meat for 15 minutes at 400 degrees, remove from oven and add 1/3 cup water to the bottom of the pan.
  • Reduce heat to 325 degrees and roast meat for 35 minutes per pound or until meat thermometer reaches 175 degrees.
  • Check roast occasionally and add a little more water to pan to keep honey drippings from scorching.
  • When meat is done, remove from oven and place on carving board.
  • Scrape pan and pour juices into a saucepan.
  • Add 1/2 cup water, 1/2 beef bouillon cube, salt and pepper to taste.
  • Add Marsala, if desired, and simmer long enough to cook away the alcohol smell.
  • Combine cornstarch and 3 Tablespoons water, add to sauce and cook until thickened.
  • Slice pork roast and serve with sauce.

AUTUMN PORK ROAST



Autumn Pork Roast image

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

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 12 servings.

Number Of Ingredients 11

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 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
4 medium baking apples, quartered

Steps:

  • Place 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, salt 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 until a thermometer inserted in pork reads 145°, 45-60 minutes, basting every 30 minutes. Let stand 10 minutes before slicing. If desired, thicken pan juices for gravy.

Nutrition Facts : Calories 359 calories, Fat 9g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 295mg sodium, Carbohydrate 41g carbohydrate (11g sugars, Fiber 7g fiber), Protein 30g protein. Diabetic Exchanges

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