Roasted Pork with Brown Sugar & Rosemary Roasted Butternut Squash & Apples

5 from 3 reviews

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.


  • 12.5 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)


  1. Preheat your oven to 325 degrees.
  2. In a skillet, heat up the tablespoon of olive oil, until very hot.
  3. 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.
  4. Once the pork is seared, transfer it to a 9×13 baking dish, placing it in the centre of the dish.
  5. Around the pork, sprinkle the squash, apples and onions.
  6. Then evenly sprinkle on the brown sugar and herbs.
  7. Then evenly sprinkle on the melted butter.
  8. Cut up your apples into about 2 inch chunks. (I don’t peel mine.)
  9. 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.
  10. 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.
  11. Slice and serve with your roasted vegetables.