Autumn Roasted Pork

 

Ingredients

• 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

Directions

• 1. 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. 
• 2. 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.