Autumn Pork Roast Recipe
Ingredients
1 bone-in pork loin roast
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
1/4 teaspoon pepper
2 tablespoons butter or margarine
4 baking apples, quartered
Directions
Place roast in a large baking pan.
Arrange potatoes, carrots, onions and pumpkin around roast.
Add water to pan.
Sprinkle meat and vegetables with sage and pepper; dot vegetables with butter.
Bake, uncovered, at 400° for 15 minutes.
Reduce heat to 350°; bake, uncovered, for 1 hour.
Place appies around roast; cover and bake for 1 -1/4 hours,basting every 30 minutes, or until a meat thermometer reads 160°-170°.
If desired, thicken pan juices for gravy
Arrange potatoes, carrots, onions and pumpkin around roast.
Add water to pan.
Sprinkle meat and vegetables with sage and pepper; dot vegetables with butter.
Bake, uncovered, at 400° for 15 minutes.
Reduce heat to 350°; bake, uncovered, for 1 hour.
Place appies around roast; cover and bake for 1 -1/4 hours,basting every 30 minutes, or until a meat thermometer reads 160°-170°.
If desired, thicken pan juices for gravy
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