Hello and welcome friends! With the weather cooled off, and time more available, I engaged in the kitchen doing what I love, cooking. Fall is the bridge to comfort food and ovens once again turned on after a hot summer. Pulling a pork roast out of the freezer lead me to this easy and flavorful Autumn dish.
Its a quick and easy recipe and a one pot wonder meal all in one. The pork does need to be seared, but, all the action happens in one pan. The autumn flavors are pulled in using applesauce, cinnamon and fresh sage. Salty is provided through soy sauce and sweetness with brown sugar (or maple syrup).
While the meat sears the sauce ingredients can be quickly pulled together. A great one pot wonder taking about 15 minutes to get everything assembled and tossed in the oven. The oven helped take the chill off the kitchen too.
Fresh herbs really make this dish, but what do you do if you don’t have any fresh on hand? A good rule of thumb is three times the amount of fresh herbs as dry. For example, if a recipe calls for 1 tablespoon of fresh oregano, you need only 1 teaspoon of dried, since 3 teaspoons equal 1 tablespoon. ***To maximize your dried herbs to their fullest, sprinkle the herbs in the middle of you palm, rub together with your other palm. This releases the oil of the herbs and really brings out the natural flavors.
What I like about the dish is its not an “in your face” kind of flavors, but subtle and sweet with great texture from the onions and butternut squash.
Mr. C doesn’t like butternut squash and changed his mind after eating two helpings.
Autumn Pork Roast
2 1/2 pounds boneless pork loin
2-3 cloves fresh garlic minced
salt and pepper to taste
1 tablespoon fresh herbs (rosemary, sage or thyme)
2 tablespoons olive oil
1/2 cup dry white wine (DRY sherry is a great substitute)
2 cups cubed butternut squash
1 large onion, sliced
1/2 cup applesauce
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1/4 cup brown sugar or Maple Syrup
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C).
Sprinkle the pork loin with salt, and pepper. Heat olive oil in a large oven-proof skillet (I used my cast iron skillet) or Dutch oven over medium-high heat. Brown the pork loin on all sides in the hot oil, about 10 minutes total. Remove the pork loin from the pan, and set aside. Pour in the white wine (or dry sherry) and fresh herbs and bring to a simmer, stirring to dissolve the caramelized bits in the pan.
Scatter the butternut squash and onions on the bottom of your pan and place the browned pork loin on top. The squash and onions act like a roasting rack.
Stir together the applesauce, mustard, soy sauce, sugar (or maple syrup) and cinnamon. Pour over the pork loin and cover the pan with a lid or a double layer of aluminum foil.
Bake pork loin in preheated oven until it has reached an internal temperature of 145 degrees F (63 degrees C), about 1 hour. Allow to rest for 10 minutes before serving.