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.
- 1 – 2.5 to 3 lb pork loin roast
- 1 tbsp olive oil
- salt & 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
- Preheat your oven to 325 degrees.
- In a skillet, heat up the tablespoon of olive oil, until very hot.
- Add the pork to the skillet (be careful as it will spit), generously season with the salt & pepper, and sear all sides. You do not want to cook the pork, just sear it so the juices are sealed in.
- Once the pork is seared, transfer it to a 9×13 baking dish, placing it in the centre of the dish.
- Around the pork, sprinkle the squash, apples and onions.
- Then evenly sprinkle on the brown sugar and herbs.
- Then evenly sprinkle on the melted butter.
- Cut up your apples into about 2 inch chunks. (I don’t peel mine.)
- Place the dish in the oven and bake. Roast until the internal temperature of the meat reaches 150-155 degrees. Depending on your oven, this can be about 11/2 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 roasted vegetables.