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Autumn Pork Roast

From Statesboro Market2Go

<p>This pork roast recipe uses plenty of fall vegetables as well as locally raised meat. Consider adding sweet potatoes as well for even more of a sweet and savory flavor. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (modified slightly) (Entered by Ariana Giddens)
Serves: 12

1 Bone-in pork loin roast
8 Potatoes, peeled and quartered
8 Carrots (halved and lengthwise)
2 Onions (quartered)
1 Butternut squash (peeled and cut into chunks)
OR some chunks from a small pumpkin in place of the butternut squash if you prefer
OR some chunks from Caribbean squash in place of the butternut squash if you prefer
1 cup Water
3 tablespoons Snipped sage leaves
1 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoons Butter
4 Baking apples (quartered)

Step by Step Instructions
  1. Place the pork loin in a large baking pan and arrange the vegetables around it. Add the water to the pan.
  2. Sprinkle the meat and vegetables with sage, salt, and pepper. Dot the vegetables with butter.
  3. Bake uncovered at 400 degrees for 15 minutes, then reduce the temperature to 350 and bake for 1 hour. Place the apples around the roast and cover the roast. Cook for 1 hour and 25 minutes, basting the roast every 30 minutes.