Roasted Pork with Brown Sugar & Rosemary Roasted Butternut Squash & Apples
Roasted Pork with Brown Sugar & Rosemary Roasted Butternut Squash & Apples
This Roasted Pork with Rosemary Brown Sugar Squash and Apples is a perfect fall meal! The combination of the roasted pork with the rosemary, brown sugar, squash and herbs is amazing.
A few weeks ago, after devouring the Roasted Brown Sugar & Rosemary Squash Wedges at dinner one night, I thought how wonderful this dish would be served alongside roasted pork. Then I took it one step further and decided it would be out of this world delicious if the two were roasted in the same dish. And oh my, were they ever.
I love one dish dinners. There is something so satisfying about being able to make a complete meal in the oven with one dish. It’s such a simple and great way to make dinner. Just put in a bit of time for prep, throw it in the oven, and a little time later, dinner is served!
When I made this for dinner, it was devoured in total silence. The combination of the roasted pork with the rosemary, brown sugar, squash and herbs is amazing. You have to have a little piece of everything in each bite…the flavours just work so well together.
It’s a keeper friends…put this recipe in your back pocket for later! Or don’t wait…make it for dinner this weekend. Wow some friends with it. The dish is so pretty and flavourful, they’ll think you spent hours in the kitchen! SO good!
Roasted Pork with Brown Sugar & Rosemary Roasted Butternut Squash & Apples
Ingredients
- 1 2.5 - 3 lb pork loin roast
- 1 tbsp olive oil
- salt and fresh ground pepper be generous with these!
- 1/2 butternut squash peeled and cut into chunks, or more if you like
- 2 apples cored and cut into chunks
- 1 large onion cut into chunks
- 1/4 cup salted butter melted
- 1/2 cup lightly packed brown sugar
- 3 tbsp sprigs fresh rosemary minced
- 2 tbsp sprigs fresh thyme minced
Instructions
- Preheat your oven to 325 degrees F.
- In a skillet, heat up the tablespoon of olive oil, until very hot.1 tbsp olive oil
- Add the pork to the skillet (be careful as it will spit), generously season with the salt and pepper, and sear all sides. You do not want to cook the pork, just sear it so the juices are sealed in.1 2.5 - 3 lb pork loin roast, salt and fresh ground pepper
- Once the pork is seared, transfer it to a 9x13 baking dish, placing it in the centre of the dish.
- Peel, core and cut the butternut squash into chunks.1/2 butternut squash
- Cut the apples into about 2 inch chunks (I don't peel mine), and cut the onions into chunks.2 apples, 1 large onion
- Around the pork, sprinkle the chunks of squash, apples and onions.
- Then evenly sprinkle on the brown sugar and herbs.1/2 cup lightly packed brown sugar, 3 tbsp sprigs fresh rosemary, 2 tbsp sprigs fresh thyme
- Then evenly sprinkle on the melted butter.1/4 cup salted butter
- Place the dish in the oven and bake. Roast until the internal temperature of the meat reaches 150-155 degrees F. Depending on your oven, this can be about 1 1/2 to 2 hours.
- Once the optimal internal temperature is reached, remove the roast from your oven and let it rest for about 10 minutes. The internal temperature will continue to rise about 5 degrees once outside of the oven.
- Slice and serve with your the vegetables and apples.
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This dish is actually just a twist on my Garlic & Rosemary Roasted Pork that I made a couple of years ago. That dish is to die for too, and makes a regular appearance on our table. Now this Roasted Pork with Brown Sugar & Rosemary Roasted Butternut Squash & Apples recipe will be a regular too! (Whoa…say that 10 times fast!)
I hope you try this recipe and love it!
Have a delicious day!
This looks so good, have to try it!
Ooooh, I hope you do! Yum!
This looks beautiful, Jo-Anna! I’m terrible at cooking pork – and I cannot figure out why – I’ll give this dish a try. Maybe it will be the recipe that changes my luck!
Thanks Tara! You can totally make this….I just know it!
P.S. Thanks so much for steering me in the direction of this commenting plug-in! It’s da bomb!!
I found you on pinterest (cherry icebox cookies) but wound up making this instead!! Delish!!!!!!! The cookies are next…thank you!
Fantastic! I’m so happy you enjoyed this recipe!
Thank you Jamie!
Thank you Linda!
I find butternut squash hard to peel and cut through – does anyone else have that issue?
It is tough, but the results are worth it! 😉
I love frozen butternut squash.
Cut off the ends of the squash, poke the outside of the squash all around with a fork, and microwave on high for 2 minutes. It will not cook the squash but make it peel much more easily.
I made this recipe exactly as directed. Perfect! It came out visually as a lively fall meal with beautiful color and tasteful. The caramelization from the brown sugar added a nice juxtaposition to the savory squash and pork.
I’m so happy you enjoyed it!
This was terrific!
I didn’t have fresh rosemary (my family isn’t a fan) so I used dried Italian seasoning with the fresh thyme. I also rubbed the roast with garlic powder along with the S&P. My last tweak was to pour about a 1/2 cup of white wine over the vegetables before baking, and it made a lovely “jus” with the meat and veggie juices to spoon over the pork. I served it with egg noodles and a green salad.
Finally, I’m glad I checked it after 55 minutes. (the weight was 2.55 lbs). It was still pink inside but the meat was cooked through. After 15 minutes’ rest it was perfect. My 23 year old son had 3 helpings!
I’m so happy to hear this Linda! Sounds like a wonderful dinner!