Best Roasted Pork With Potatoes And Butternut Squash Recipes

AUTUMN PORK ROAST

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

EASY ONE-PAN PORK AND SQUASH DINNER

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
• Whisk 1 tablespoon olive oil, honey, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper in a bowl.
• Place tenderloin on the prepared baking sheet; rub honey mixture onto pork.
• Mix butternut squash, apples, and onion in a bowl; drizzle with remaining 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper; toss until well coated. Place around pork tenderloin.
• Bake in the preheated oven until vegetables are tender and pork is cooked, 30 to 35 minutes; baste pork with honey mixture several times during roasting. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C).

AUTUMN PORK ROAST

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.

ROASTED PORK TENDERLOIN WITH BUTTERNUT SQUASH MASH AND TARRAGON GRAVY

Steps:

• 1. Preheat the oven to 400°F.
• 2. Place the butternut squash, cut side down, on a microwave-safe plate. Microwave on high till the squash is tender, about 12 to 15 minutes.
• 3. Meanwhile, heat a large cast-iron skillet over high heat. Season the pork with salt and pepper to taste. When the pan is hot, coat it with the cooking spray. Add the pork to the pan and sear on all sides, about 3 minutes per side. Transfer the pork to a baking sheet and continue cooking in the oven till done, about 10 to 15 minutes, or until the internal temperature reaches 155°F. Remove the baking sheet from the oven, and tent the meat with foil to keep it warm. Let the meat rest for at least 10 minutes before slicing.
• 4. In the same pan over medium-low heat, add the applesauce, scraping up any flavorful bits with a wooden spoon. Add the mustard, apple cider, 2 teaspoons agave, and tarragon. Stir continuously until the sauce thickens. Season with salt and pepper to taste.
• 5. With a spoon, scoop the flesh of the squash into a medium bowl. Mash the squash with a fork, and add the nutmeg grates and remaining agave. Stir till combined. Season with salt and pepper to taste.
• 6. With a sharp knife, thinly slice the pork. Serve the pork with the reduced sauce and the butternut squash. Sprinkle the walnuts on top of the pork.

ROAST PORK AND POTATOES

Steps:

• In a large bowl, combine the first six ingredients. Stir in 1/2 cup water; let stand for 3 minutes. , Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast. Brush vegetables and roast with seasoning mixture. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160° and potatoes are tender. Baste and stir potatoes occasionally. Tent with foil if browning too fast. Thicken juices for gravy if desired. Let stand 10 minutes before slicing.