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
AUTUMN PORK ROAST
Although this main meal captures the fabulous flavor of fall, don't hesitate to serve it throughout the year. Your family will flock to the table when they smell this delicious roast. It's a hearty dish that makes everyday dinners more special.-Kathy Barbarek, Joliet, Illinois
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place roast in a large baking pan. Arrange potatoes, carrots, onions and pumpkin around roast. Add water to the pan. Sprinkle meat and vegetables with sage, salt and pepper; dot vegetables with butter. , Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake, uncovered, for 1 hour. Place the apples around roast; cover and bake until a thermometer inserted in pork reads 145°, 45-60 minutes, basting every 30 minutes. Let stand 10 minutes before slicing. If desired, thicken pan juices for gravy.
Nutrition Facts : Calories 359 calories, Fat 9g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 295mg sodium, Carbohydrate 41g carbohydrate (11g sugars, Fiber 7g fiber), Protein 30g protein. Diabetic Exchanges
AUTUMN POT ROAST
Fork-tender and hearty, this pot roast is an old-fashioned stick-to-your-ribs main dish, assures field editor Shirley Kidd of New London, Minnesota.
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 14-16 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven over medium heat, saute garlic in oil for 1 minute. Add the roast; brown on all sides. , In a large bowl, combine vinegar, tomato juice, ketchup, sugar, salt and pepper; pour over roast. Cover and simmer for 2 hours. Add carrots and onions; cover and cook for 1 hour longer or until meat and vegetables are tender. Remove to a serving platter and keep warm. , Skim fat from pan juices. Add water to juices to measure 3 cups. Mix flour and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Slice roast; serve with vegetables and gravy.
Nutrition Facts : Calories 234 calories, Fat 9g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 401mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein.
FALL APART PORK ROAST
This is a guaranteed pleaser, whether you're cooking for two or a family. A properly roasted pork roast falls apart when you approach it with a fork. The flavors permeate the meat, filling every bite with deliciousness. This is my variation on the classic pork roast. It even reheats well in the microwave, should you have leftovers!
Provided by Obsidian468
Categories Pork
Time 2h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F for 15 minutes.
- Coat roasting pan in non-stick spray (optional - it helps in removing the roast).
- Put 1/3 can of pork (or chicken) base into the bottom of the pan.
- Add hard cider to the pan.
- Lightly Coat pork roast in dry rub, saving about 1 tbsp for later. Choose your favorite. I used a rub called "Butt Rub", made specifically for pork.
- Place roast in pan and drench with another 1/3 can of broth - discard the rest.
- Chop celery and carrots into 1" long chunks (carrots may need to be halved) and add around the sides of the roast.
- Chop green onions into 1/2" bits, and sprinkle around the outside of the roast, over the other veggies.
- Reduce oven heat to 200 degrees.
- Cover roast with aluminum foil.
- Place roast in oven, and roast for 90 minutes.
- After 90 minutes, baste roast, and add minced garlic, onion powder and half of the remaining dry rub to the top of the roast.
- Re-cover roast and place back in the oven for another 90 minutes.
- After the second 90 minutes, re-baste roast and remove foil.
- Sprinkle the remaining dry rub and paprika on top of the roast.
- Roast uncovered for another 30-45 minutes or until internal temperature is 170 degrees F.
- Remove roast from the oven, and slice thick. Serve veggies from the roast on the side.
Nutrition Facts : Calories 231.9, Fat 6, SaturatedFat 1.8, Cholesterol 107.5, Sodium 145.7, Carbohydrate 7.6, Fiber 2.4, Sugar 2.7, Protein 35.6
AUTUMN POT ROAST
This pot roast is infused with fresh tomatoes, onions, carrots, and potatoes and is prepared in a slow cooker.
Provided by shanacerny
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 4h15m
Yield 8
Number Of Ingredients 11
Steps:
- Sprinkle salt, black pepper, parsley, and oregano evenly over beef pot roast. Place roast in a slow cooker; add potatoes, carrots, tomato, and onion atop the beef. Pour tomato sauce and water over the beef and vegetables.
- Cook on High for 4 hours.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 25.5 g, Cholesterol 47 mg, Fat 9.8 g, Fiber 4.5 g, Protein 17.5 g, SaturatedFat 3.8 g, Sodium 1051.6 mg, Sugar 4.5 g
AUTUMN POT ROAST
Autumn is here and with it lots of root vegetables and what better way to cook them than in the crock-pot with a delicious pork loin roast and a delicious pomegranate-orange reduction. A secret to properly cooked crock-pot vegetables is to cut them into uniform size, keeping them in larger chunks that will hold up to the longer cooking time. Serve this with a green salad and corn muffins for a complete meal.
Provided by PaulaG
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a small saucepan, combine the pomegranate juice, sugar, orange juice and zest; bring to a boil and reduce to 1/2 to 2/3 cup. The mixture should be thick and syrupy a little thicker than maple syrup. Reserve the reduction in the refrigerator until needed.
- Prepare the pork loin sirloin roast by cutting small slits in meat and inserting the garlic slivers, sprinkle with Herbes De Provence and rub into meat; set aside.
- Prepare the leek by cutting off tough dark green top, cut the light green and white portion in half, slice and then rinse well under running water to remove grit that is trapped between the layers.
- In a small skillet warm 2 teaspoons olive oil and when warm add the leek, saute until wilted; turn into a 4 quart crock pot.
- In the same pan, adding a touch more oil if needed, quickly sear the pork loin roast on all sides; remove meat to a platter and deglaze the pan with 1/2 cup chicken stock. Scrape up browned bits and pour into crock-pot over the leeks.
- Peel the squash, remove seeds and cut into 1 inch cubes.
- Scrub the parsnip and carrots, cut in uniform chunks, cutting larger ends in half.
- Wash the celery and cut in 1 inch lengths.
- Layer the vegetables into the crock-pot and season lightly season with salt and freshly ground pepper, top with seasoned roast; cover and cook on low for 4 to 6 hours or until meat and vegetables are tender.
- Remove the meat and vegetables from the drippings; allow the meat to rest about 10 to 15 minutes before slicing.
- Bring the pomegranate reduction to a boil and remove from heat.
- To serve, drizzle a serving plate with the reduction, top with sliced meat and vegetables.
Nutrition Facts : Calories 567.5, Fat 21.3, SaturatedFat 3.9, Cholesterol 121.9, Sodium 192.1, Carbohydrate 51.4, Fiber 4.4, Sugar 36.6, Protein 43.4
More about "autumn pork roast recipes"
AUTUMN APPLE PORK ROAST - RECIPES THAT CROCK!
From recipesthatcrock.com
Estimated Reading Time 2 minsTotal Time 8 hrs 10 mins
PORK ROAST WITH FALL VEGETABLES - KILKENNEY KITCHEN
From kilkenneykitchen.com
AUTUMN HARVEST PORK STEW - THE SEASONED MOM
From theseasonedmom.com
SLOW COOKER PORK ROAST RECIPE - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
GLAZED PORK LOIN ROAST RECIPE - THERESCIPES.INFO
From therecipes.info
AUTUMN PORK POT ROAST - THRIFTY FOODS
From thriftyfoods.com
RECIPES FOR AUTUMN PORK ROAST WITH GROCERY LISTS AND NUTRITIONAL ...
From saymmm.com
AUTUMN PORK ROAST | RECIPESTY
From recipesty.com
RECIPE: AUTUMN PORK ROAST & VEGETABLES WITH APPLE-SAGE PAN …
From blueapron.com
EASY FALL-APART ROASTED PORK SHOULDER RECIPE - THE MOM …
From themom100.com
10 HEARTY FALL PORK RECIPES TO MAKE FOR DINNER TONIGHT
From foodrepublic.com
AUTUMN PORK ROAST RECIPE: HOW TO MAKE IT | TASTE OF HOME
From stage.tasteofhome.com
AUTUMN PORK ROAST RECIPE (SLOW COOKER)
From foodreference.com
AUTUMN PORK ROAST RECIPE | GENUINE FOOD COMPANY
From genuinefoodmd.com
AUTUMN PORK ROAST CROCK POT - THERESCIPES.INFO
From therecipes.info
AUTUMN PORK ROAST RECIPE | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
HONEYED CRANBERRY AUTUMN PORK ROAST RECIPE - MOMS WHO THINK
From momswhothink.com
22 BEST PORK LOIN ROAST RECIPES - THE SPRUCE EATS
From thespruceeats.com
AUTUMN PORK ROAST — THE SOFRITO PROJECT
From sofritoproject.com
AUTUMN PORK ROAST | RECIPE | PORK ROAST, RECIPES, ROAST RECIPES
From pinterest.ca
AUTUMN PORK ROAST - RADIANT RECOVERY®
From radiantrecovery.com
FALL-APART BOSTON BUTT PORK ROAST RECIPE – THE BEST RECIPE!
From farmhouseharvest.net
RECIPE: AUTUMN PORK ROAST
From mealsteps.com
AUTUMN PORK ROAST RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
AUTUMN PORK ROAST | RECIPE | PORK ROAST, RECIPES, ROASTED ONIONS
From pinterest.com
AUTUMN PORK ROAST (IN CROCK POT) - RECIPE | COOKS.COM
From cooks.com
AUTUMN PORK ROAST : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
12 BEST PORK ROAST RECIPES - EASY IDEAS FOR CHRISTMAS PORK ROASTS
From delish.com
AUTUMN PORK ROAST | RECIPE | PORK ROAST RECIPES, PORK, PORK ROAST
From pinterest.com
AUTUMN CROCKPOT PORK ROAST WITH APPLES AND ONIONS
From allyscooking.com
FALL PORK ROAST RECIPE - THERESCIPES.INFO
From therecipes.info
ROASTED PORK AND AUTUMN VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
ROSEMARY-DIJON ROAST PORK WITH AUTUMN FRUIT COMPOTE RECIPE
From myrecipes.com
PORK LOIN AND TENDERLOIN RECIPES FOR FALL | EPICURIOUS
From epicurious.com
20+ PORK CHOP RECIPES FOR FALL | EATINGWELL
From eatingwell.com
THE ULTIMATE PORK ROAST (IN OVEN!) - FIT FOODIE FINDS
From fitfoodiefinds.com
FAVORITE FALL RECIPES | FEAST AND MERRIMENT
From feastandmerriment.com
AUTUMN PORK ROAST - GLUTEN FREE RECIPES
From fooddiez.com
AUTUMN PORK ROAST (IN CROCK POT) - RECIPE | COOKS.COM
From cooks.com
FALL ROAST PORK | HALLMARK IDEAS & INSPIRATION
From ideas.hallmark.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love