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Autumn Pork Roast
From Statesboro Market2Go
<p>This pork roast recipe uses plenty of fall vegetables as well as locally raised meat. Consider adding sweet potatoes as well for even more of a sweet and savory flavor. Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: www.tasteofhome.com (modified slightly) (Entered by Ariana Giddens)
1 Bone-in pork loin roast
8 Potatoes, peeled and quartered
8 Carrots (halved and lengthwise)
2 Onions (quartered)
1 Butternut squash (peeled and cut into chunks)
OR some chunks from a small pumpkin in place of the butternut squash if you prefer
OR some chunks from Caribbean squash in place of the butternut squash if you prefer
1 cup Water
3 tablespoons Snipped sage leaves
1 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoons Butter
4 Baking apples (quartered)
Step by Step Instructions
- Place the pork loin in a large baking pan and arrange the vegetables around it. Add the water to the pan.
- Sprinkle the meat and vegetables with sage, salt, and pepper. Dot the vegetables with butter.
- Bake uncovered at 400 degrees for 15 minutes, then reduce the temperature to 350 and bake for 1 hour. Place the apples around the roast and cover the roast. Cook for 1 hour and 25 minutes, basting the roast every 30 minutes.
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