AUTUMN PORK ROAST
This pork roast is surrounded by onions and butternut squash, and baked in a savory and sweet sauce.
Provided by SJRJA
Categories Main Dish Recipes Roast Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season the pork loin with garlic powder, salt, and pepper. Heat olive oil in a large oven-proof 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, and bring to a simmer, stirring to dissolve the caramelized bits in the pan.
- Scatter the butternut squash and onion in the skillet and place the browned pork loin on top so they work as a roasting rack. Stir together the applesauce, mustard, soy sauce, sugar, and cinnamon. Pour over the pork loin, then 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
Nutrition Facts : Calories 450.1 calories, Carbohydrate 29.8 g, Cholesterol 91.8 mg, Fat 21 g, Fiber 1.8 g, Protein 31.4 g, SaturatedFat 6.7 g, Sodium 288.6 mg, Sugar 22.3 g
PORK AND SQUASH STEW
Hearty, savory winter stew.
Provided by Jeff
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h25m
Yield 10
Number Of Ingredients 16
Steps:
- Heat vegetable oil in a large stock pot over medium heat. Brown the pork cubes in the hot oil, about 10 minutes. Cook and stir onion and garlic with pork until onion is pork is no longer pink in middle, about 5 minutes.
- Bring 2 cups chicken broth and 2 cups beef broth to a boil in a separate saucepan. Stir rosemary, sage, bay leaves, and thyme into broth mixture; continue cooking at a boil until broth is reduced by half, about 10 minutes. Pour reduced broth into pork mixture along with remaining 2 cups chicken and beef broth. Bring to a boil.
- Stir butternut squash, potatoes, carrots, and celery into soup. Reduce heat to low and simmer until squash is tender, 10 to 15 minutes.
- Stir apples into soup and simmer until tender, about 10 minutes; season with salt and black pepper. Remove pot from heat and let soup cool for 10 minutes before serving.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 43 g, Cholesterol 37.6 mg, Fat 8.8 g, Fiber 6.7 g, Protein 15.7 g, SaturatedFat 2.5 g, Sodium 764.7 mg, Sugar 8.8 g
ROASTED PORK WITH POTATOES AND BUTTERNUT SQUASH
Make and share this Roasted Pork With Potatoes and Butternut Squash recipe from Food.com.
Provided by weekend cooker
Categories Pork
Time 51m
Yield 3 ounces pork, and 1 cup vegetables, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Combine red potatoes, and butternut squash in an 11x7 baking dish.
- Combine 1 tablespoon olive oil, thyme, sage, 1/2 teaspoon salt, and pepper, and toss with vegetables.
- Roast at 425 degrees for 15 minutes.
- Heat a large skillet over medium-high heat.
- Add 1 tablespoon olive oil.
- Sprinkle the tenderloin with 1/2 teaspoon salt, and add pork to pan.
- Saute for 4 minutes.
- Stir vegetables, add pork, and sherry.
- Roast for 12 minutes or until a thermometer registers 145 degrees.
- Remove pork, and let stand 5 minutes.
Nutrition Facts : Calories 313, Fat 10.9, SaturatedFat 2.3, Cholesterol 73.7, Sodium 649.7, Carbohydrate 25.2, Fiber 3.6, Sugar 2.4, Protein 26.1
PORK WITH SQUASH AND APPLES
Provided by Food Network Kitchen
Categories main-dish
Time 53m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees. Mix the nutmeg, 1 teaspoon garlic and the sage in a bowl. Rub over the pork and season with salt and pepper.
- Toss the squash, apples, onion, the remaining 1/2 teaspoon garlic, the honey mustard, and salt and pepper to taste in a bowl. Spread out on a long sheet of foil. Add the rosemary and 3 tablespoons butter, then bring the ends of the foil together and crimp to seal into a packet. Place the packet on a baking sheet and roast on the upper rack until tender, 30 to 35 minutes. Poke holes in the packet to release steam.
- Meanwhile, heat a large ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons butter, then brown the pork on all sides, about 8 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan, then transfer the skillet to the lower oven rack and roast until a thermometer registers 150, about 15 minutes. Transfer the meat to a cutting board and let rest 5 minutes.
- Return the skillet to medium heat. Add 1/2 cup water, scrape up any browned bits and simmer about 2 minutes. Slice the pork and drizzle with the pan juices. Serve with the squash and apples.
GARLIC AND HERB ROASTED POTATOES AND SQUASH
Oven-roasting vegetables brings out maximum flavour, in my opinion. I eat these like potato chips - can't stop at just one.
Provided by evelynathens
Categories Potato
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 425F.
- Cover the bottom of a large baking sheet with aluminum foil.
- Place the potatoes and squash in a large bowl and toss with olive oil, rosemary, thyme, oregano, garlic, balsamico and salt and pepper to coat well.
- Transfer vegetables to large baking sheet and spread into a single layer, keeping any leftover oil from the bowl.
- Roast the vegetables until tender, turning every 15 minutes with a long-handled spoon, about 45 minutes to 55 minutes.
- The veggies should be tender on the inside and caramelized in places on the outside.
- Adjust seasoning to taste.
- Serve immediately.
Nutrition Facts : Calories 457.8, Fat 18.6, SaturatedFat 2.6, Sodium 636.7, Carbohydrate 70.8, Fiber 11.1, Sugar 6.5, Protein 7
ROAST POTATOES AND SQUASH
Provided by Molly O'Neill
Categories side dish
Time 1h10m
Yield Four servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees and soak the potatoes in cold water for 5 minutes, to remove excess starch. Drain the potatoes and pat dry.
- Place the potatoes and the squash in one layer in a nonstick roasting pan. Drizzle with the olive oil, sprinkle with rosemary and season with salt and pepper. Roast for 30 minutes and then stir so that the vegetables cook evenly. Continue roasting until well browned, about 30 more minutes and serve immediately.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 23 grams, Carbohydrate 40 grams, Fat 27 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 726 milligrams, Sugar 5 grams
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EASY PORK AND SQUASH SHEET-PAN DINNER RECIPE
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- Heat oven to 450°F. Line 15x10x1-inch pan with foil. In small bowl, mix rosemary, sage, salt and pepper.
- Place pork tenderloin in pan. Rub 1 tablespoon of the oil onto pork tenderloin; sprinkle with 2 teaspoons of the rosemary mixture.
- In large bowl, stir squash, onion, remaining 2 tablespoons oil and remaining rosemary mixture until well coated. Place squash mixture around pork.
- Bake 20 minutes. Add apples; bake 8 to 10 minutes longer or until pork has slight blush of pink in center (145°F) and squash mixture and apples are tender. Let pork stand 3 minutes before slicing.
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