Autumn Pork Roast

Recipe View 0 mins Preheat oven to 350 degrees F (175 degrees C).

Recipe View 5 mins Season the pork loin generously with garlic powder, salt, and pepper. Heat olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. (5 minutes)

Recipe View 10 mins Brown the pork loin on all sides in the hot oil until a rich, golden crust forms, 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 flavorful caramelized bits in the pan. (5 minutes)

Recipe View 0 mins Scatter the butternut squash and sliced onion evenly in the skillet, creating a bed for the pork loin. Place the browned pork loin on top, allowing the vegetables to act as a natural roasting rack.

Recipe View 0 mins In a separate bowl, whisk together the applesauce, Dijon mustard, soy sauce, brown sugar, and ground cinnamon until well combined. Pour this luscious mixture over the pork loin, ensuring it's evenly coated.

Recipe View 2 mins Cover the pan tightly with a lid or a double layer of aluminum foil to trap the moisture and flavors. (2 minutes)

Recipe View 1 hrs Bake in the preheated oven until the pork loin has reached an internal temperature of 145 degrees F (63 degrees C), approximately 1 hour. Use a meat thermometer for accurate results.

Recipe View 10 mins Remove from the oven and let the pork roast rest for 10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.