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Roast pork with butternut squash recipe

Roast pork with butternut squash recipe



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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork loin

A roast pork recipe with the flavours of autumn. Serve with roast potatoes and vegetables.

108 people made this

IngredientsServes: 6

  • 1.12kg boneless pork loin roast
  • 1 teaspoon garlic granules
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 125ml dry white wine
  • 275g butternut squash, cubed
  • 1 large onion, sliced
  • 125ml apple sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon soy sauce
  • 110g dark brown soft sugar
  • 1/2 teaspoon ground cinnamon

MethodPrep:20min ›Cook:1hr15min ›Extra time:10min resting › Ready in:1hr45min

  1. Preheat oven to 180 C / Gas 4.
  2. Season the pork loin roast with garlic granules, salt and pepper. Heat olive oil in a large oven-proof frying pan over medium-high heat. Brown the pork on all sides in the hot oil, about 10 minutes total. Remove the pork from the pan and set aside. Pour in the white wine and bring to a simmer, stirring to dissolve the caramelised bits in the pan.
  3. Scatter the butternut squash and onion in the frying pan and place the browned pork on top so they work as a roasting rack. Stir together the apple sauce, mustard, soy sauce, sugar and cinnamon. Pour over the pork, then cover the pan with a lid or a double layer of foil.
  4. Roast pork in preheated oven until it has reached an internal temperature of 70 degrees C, about 1 hour. Allow to rest for 10 minutes before serving

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Reviews & ratingsAverage global rating:(140)

Reviews in English (117)

This recipes is one of the tastiest meals i have had in a LONG time. Absolutely loved it! Loved the sweetness. With the leftovers i "pulled" the Pork, mixed it with the leftover sauce and make sandwhiched. Delicious.-27 Aug 2011

by Saveur

How delicious was this? Outstanding! I prepared exactly as written, but added some sliced granny smith apple and dried cranberries to the vegetable mix, and decreased the brown sugar to 1/4 cup. Roasted for about 1 hr 10 minutes, and let the meat rest before carving. Tender, flavorful, sweet, it was perfect. The house smelled wonderful while this was cooking. Thanks for sharing this terrific recipe, SJRJA, it's going to be a classic in this house.-26 Sep 2010

by Cathy Keener

Oh me, Oh my this is sssssooooo good. I did change a few things. I added 2 pealed apples to the squash mixture(only because I had tons of apples on hand) and I used fresh garlic, homemade apple sauce with cinnamon, so I didn't add any extra cinnamon. When I deglazed the pan with the wine, I added the onions, garlic, and extra two apples and let everything cook down some and carmelized the onions lightly. And just before I put it in the oven, I added a couple of small handfuls of dried crandberries for some tartness...........it turned out simply wonderful. We gave this recipe five stars. My husband loved it and I did as well. With autumn being my favorite season, I will make this dish often during my favorite time of the year. I served it with mashed patatoes, and German coleslaw from this site. This one is a keeper.-18 Oct 2009


Roasted Pork with Brown Sugar & Rosemary Roasted Butternut Squash & Apples

A few weeks ago, after devouring the Roasted Brown Sugar & Rosemary Squash Wedges at dinner one night, I thought how wonderful this dish would be served alongside roasted pork. Then I took it one step further and decided it would be out of this world delicious if the two were roasted in the same dish. And oh my, were they ever.

I love one dish dinners. There is something so satisfying about being able to make a complete meal in the oven with one dish. It’s such a simple and great way to make dinner. Just put in a bit of time for prep, throw it in the oven, and a little time later, dinner is served!

When I made this for dinner, it was devoured in total silence. The combination of the roasted pork with the rosemary, brown sugar, squash and herbs is amazing. You have to have a little piece of everything in each bite…the flavours just work so well together.

It’s a keeper friends…put this recipe in your back pocket for later! Or don’t wait…make it for dinner this weekend. Wow some friends with it. The dish is so pretty and flavourful, they’ll think you spent hours in the kitchen! SO good!


Recipe Summary

  • cooking spray
  • 3 tablespoons olive oil, divided
  • 2 tablespoons honey
  • 2 teaspoons salt, divided
  • 2 teaspoons dried sage, divided
  • 1 teaspoon ground black pepper, divided
  • 1 pork tenderloin
  • 5 cups (1-inch) cubes peeled, seeded butternut squash
  • 2 Granny Smith apples, cut into 1-inch wedges
  • 1 white onion, cut into 1/2-inch slices

Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.

Whisk 1 tablespoon olive oil, honey, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper in a bowl.

Place tenderloin on the prepared baking sheet rub honey mixture onto pork.

Mix butternut squash, apples, and onion in a bowl drizzle with remaining 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper toss until well coated. Place around pork tenderloin.

Bake in the preheated oven until vegetables are tender and pork is cooked, 30 to 35 minutes baste pork with honey mixture several times during roasting. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C).


Butternut Squash Creme Brulee

The Spruce / Diana Rattray

Plan this butternut squash creme brulee dessert early in the day or up to a day in advance to give them plenty of time to chill and come to the best flavor. Steam or boil the squash, and freeze extra squash to use in soup or as a side dish.


INSTRUCTIONS

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How to Make It

Step 1

Heat the oven to 425°F. Spray a roasting pan with vegetable cooking spray.

Step 2

Brush the pork with the oil and season with the black pepper. Place the pork in the pan. Stir the apples, squash, brown sugar, cinnamon, onion and 1/2 cup stock in a large bowl. Add the apple mixture to the pan.

Step 3

Roast for 25 minutes or until the pork is cooked through, stirring the apple mixture once during roasting. Remove the pork from the pan and keep it warm. Roast the apple mixture for 15 minutes or until it's browned. Remove the apple mixture from the pan.

Step 4

Stir the remaining stock and flour in a small bowl until the mixture is smooth. Stir the stock mixture in the pan. Cook and stir over medium-high heat until the mixture boils and thickens, scraping up the browned bits from the bottom of the pan. Serve the stock mixture with the pork and apple mixture.


Recipe Summary

  • 1 butternut squash (about 2 pounds), peeled, quartered, seeded, and cut into 3/4-inch slices
  • 1 large red onion, cut into 8 wedges
  • 2 tablespoons plus 2 teaspoons olive oil
  • 5 whole fresh sage leaves
  • Coarse salt and ground pepper
  • 2 pork tenderloins (3/4 pound each)
  • 1 1/2 teaspoons dried oregano
  • 1 orange, halved

Preheat oven to 425 degrees. On a rimmed baking sheet, toss together squash, onion, 2 tablespoons oil, and sage. Season with salt and pepper. Roast 10 minutes.

Meanwhile, season pork generously with salt and pepper sprinkle with oregano. In a large skillet, heat 2 teaspoons oil over medium-high. Cook pork until golden brown on all sides, 8 to 10 minutes. Nestle pork among vegetables on sheet roast until vegetables are tender and pork is cooked through (an instant-read thermometer inserted in center of pork should read 145 degrees), 15 to 20 minutes.

Transfer pork to a cutting board to rest. Squeeze orange halves over vegetables. With a wooden spoon, gently scrape up any browned bits from sheet. With a slotted spoon, transfer vegetables to a serving platter slice pork and arrange alongside. Serve pork and vegetables drizzled with pan juices.


Pork Loin with Butternut Squash

Halve and peel squash, discard seeds, then cut squash in large chunks. Place squash in a 3- or 3 1/2-quart slow cooker.

In a small bowl combine salt, pepper, pumpkin pie spice, and onion or garlic powder rub seasoning on all sides of pork. Heat oil in a large skillet brown pork on all sides in the hot oil. Place pork on squash in cooker. Pour soup and applesauce over all. Cover and cook on HIGH for 2 hours or on LOW for 4 hours.

Remove roast from cooker to cutting board to slice. Serve pork roast and squash drizzled with cooking sauce.


Spiced Pork and Butternut Squash with Sage

Spiced Pork and Butternut Squash with Sage is the perfect meal for a chilly day, not only because it’s hearty and comforting but also because the blend of autumnal spices warms the belly.

Nutmeg, cinnamon, allspice and ginger aren’t just for pumpkin pie. This blend of spices also makes a delicious spice rub for pork. Pumpkin (or squash) doesn’t have to be left out entirely. In this recipe, butternut squash is roasted to crispy perfection and served alongside the braised pork with a garnish of brown butter and sage.

You can mix the spices together yourself, or to save time just use Pumpkin Pie spice blend from the store. Once seasoned, the pork simmers in broth for a half hour or so until tender. That same broth is mixed with coconut milk and quickly reduced into a savory sauce.

The squash is roasted separately so the edges become crisp and caramelized, a texture that’s a nice contrast to the tender meat. The final step – browning butter with minced sage – should not be skipped. You’ll be amazed by how the rich, nutty flavor of this simple garnish takes the dish to a whole new level.

Ingredients:

  • 1/2 teaspoon allspice (2.5 ml)
  • 1/4 teaspoon nutmeg (1.25 ml)
  • 1/4 teaspoon cinnamon (1.25 ml)
  • 1/4 teaspoon ground ginger (1.25 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 2-3 pounds of boneless country style pork ribs or pork shoulder cut into 1-inch chunks (900-1350 g)
  • 1 butternut squash or pumpkin, weighing about 3 pounds (1350 g)
  • 6 tablespoons coconut oil or olive oil (90 ml)
  • 1 teaspoon cumin (5 ml)
  • 1 cup chicken or beef broth (250 ml)
  • 1/4 cup coconut milk, or more to taste (60 ml)
  • 2 tablespoons butter (30 g)
  • 1 tablespoon finely chopped fresh sage (15 ml)

Instructions:

Preheat the oven to 375 °F (190 °C).

In a small bowl mix together the allspice, nutmeg, cinnamon, ginger, salt, and pepper. Sprinkle the spice mixture over the meat then rub it in. Set the meat aside.

Peel the squash or pumpkin.

To peel and cut a butternut squash or pumpkin: Cut the top stem off. Cut a little bit off the bottom too, so it sits flat on a cutting board. Using a sturdy vegetable peeler, peel off the skin. Cut in half lengthwise and scoop out the seeds/stringy parts with a spoon. Cut the halves into slices then into chunks of the same size, about 1-inch square.

Spread the cut pieces out in a large rimmed baking pan and coat with half of the coconut oil/olive oil and sprinkle with the cumin and a little bit of salt.

Roast for at least 45 minutes, stirring once or twice, until the pieces are lightly browned and soft. Depending on the size of the pieces and how soft and browned you want them to be, you might keep them in the oven for an hour or slightly more. Put the cooked squash in a large serving dish.

While the squash/pumpkin is roasting, heat a pot over medium-high on the stove then add the remaining oil. Let the oil heat for a minute then add the pork.

Cook for 5 minutes without turning the pork pieces so they brown, then stir the pieces and cook 3 minutes more.

Add the broth and bring to a boil. There should be just enough liquid to cover the meat, if not, add a little water. Turn the heat to low and cover the pot. Simmer for 30-40 minutes, stirring occasionally. The meat should be tender when it’s done.

Remove the lid and add the coconut milk. Raise the heat to high so the liquid boils and reduces a bit. After 5 minutes, turn the heat off and pour the pork and sauce over the roasted squash.

Melt the butter in a pan over medium heat. Add the sage. Fry the sage for 3-4 minutes, until it’s slightly crisp and the butter is browned.

Drizzle over the pork and squash.


About the Author


Place pork shoulder on a rimmed baking sheet and rub all over with 3 Tbsp. salt. Let pork rest, uncovered, at least 1 hour and up to 2 to come up to room temperature. (This will help it to cook more evenly.)

Arrange racks in upper and lower thirds of oven preheat to 300°. Slice squash in half lengthwise and use a spoon to scoop out seeds and stringy parts. Season all over with salt, then rub with a bit of oil. Transfer cut side down to another rimmed baking sheet.

Once pork is room temperature, pat dry thoroughly with paper towels. Heat 1 Tbsp. oil in a large Dutch oven over medium-high until shimmering and almost smoking. Cook pork on all sides until well browned, about 15 minutes total—be patient! Carefully transfer pork back to rimmed baking sheet, turn off heat, and even more carefully pour out whatever fat has accumulated in bottom of pot.

Return pot to medium-high heat and add apple cider, soy sauce, and ½ cup vinegar, scraping bottom to get up any crispy, stuck-on bits. Slice head of garlic in half crosswise and add to pot. Lower pork back into pot. Cover pork with a piece of aluminum foil and tuck it around pork. Cover pot and transfer to lower rack of oven. Place baking sheet with squash on top rack. Bake pork, turning after 1½ hours, until meat is very tender and pulling away from the bone, 3–3½ hours total. Bake squash until a fork poked through skin slides easily into flesh, 1–1½ hours.

Transfer pork to a large plate or platter, reserving pot with cooking liquid, and let rest until cool enough to handle—it’s a big piece of meat, so this will probably take close to an hour. Remove garlic with a slotted spoon and squeeze out cloves into braising liquid discard skins. Tear pork into shaggy pieces, discarding any sections of fat or gristle, and return meat to pot with cooking liquid. Season pork and liquid with salt and a splash of vinegar. Slice scallions crosswise as thinly as possible.

To serve, reheat pork in liquid over low heat. Using a large spoon, scoop out pieces of squash and arrange on plates. Spoon pork and some juices over squash and garnish with sliced scallions. Serve with rice alongside.

How would you rate Cider-Braised Pork Shoulder with Butternut Squash?

Fantastic, even greater next day in a fried rice with freezer peas, eggys and some more spring onions. Next time I’d pull back on that soy sauce.

Question vs a review - any issues with NOT discarding fat from the pork shoulder upon completion?

I thoroughly read through recipes before I try them for the first time. I found two things that could have tripped me up and led me to edit this recipe for my own records: 1. The instruction to "turn off the heat" in step/paragraph 3. This is referring to the stove-top, not the oven (I know. "duh!"). 2. The steps for prepping and cooking the squash are scattered throughout the instructions. I noticed that the squash requires only 1 1/2 hours to bake, so why start roasting it at the same time as the pork, which braises for 3 to 3 1/2 hours? Iɽ either have squash sitting for 2 hours after it was done, or sitting for 2 hours before it needs to go in the oven. It makes more sense to execute all of the steps for the squash at the point where the pork is turned, i.e. 1 1/2 to 2 hours after it goes in the oven. For my records, I pulled those instructions out and inserted them after step 4, and this how I proceeded with making this recipe. 3. I used Rice Vinegar instead of distilled white vinegar (to me, that's a cleaning product) in step/paragraph 4, and used about 1 tablespoon aged balsamic vinegar to finish at the end. No other changes. My kitchen smelled wonderful as the pork was braising in the oven, and the flavor combination with the roasted squash was outstanding! This will go on our regular winter recipe rotation!

This was excellent! I highly recommend. I used regular (not low-sodium) shoyu and the jus was a bit salty but not overwhelming. We paired it with a 2014 Riesling from Alsace and it was an exquisite combination. Well done BA!


Oven Roasted Pork with Fall Vegetables

  • Author: Katya
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 4 - 5 1 x
  • Category: Main
  • Method: Roasted
  • Cuisine: American

Description

Pork tenderloin with brussels sprouts and butternut squash is the ultimate fall dinner! Roasted in the oven and then topped with lemon zest and parmesan cheese. The flavor is out of this world and clean up is so easy!

Ingredients

Vegetables

  • 1 – 1 1/2 pounds brussels sprouts, trimmed and halved
  • 3 cups butternut squash, cut into bite size chunks
  • 1 red onion, cut into wedges
  • 6 large garlic cloves, sliced
  • Zest of 1 lemon
  • 2 Tbsp . grated parmesan cheese
  • Olive oil
  • Salt and fresh ground black pepper
  • 1 (1.15 lbs.) Smithfield Roasted Garlic and Cracked Black Pepper Pork Tenderloin, preferably at room temperature
  • 2 Tbsp . vegetable oil or any other high smoke point oil, divided
  • fresh chopped parsley for garnish, if desired

Instructions

Vegetables

  1. Place one oven rack in the middle and the second in the bottom third of the oven. Preheat the oven to 400 degrees F.
  2. Combine brussels sprouts, butternut squash, onion, and garlic in a large bowl. Drizzle with just enough olive oil to coat lightly and season generously with salt and pepper, to taste.
  3. Spread the vegetables onto a large baking sheet and set aside. You can line the baking sheet with parchment paper or aluminum foil first.
  1. Remove the pork tenderloin from the packaging, pat dry with a paper towel, and rub with 1 Tablespoon of vegetable oil.
  2. Heat the remaining 1 Tablespoon of vegetable oil over medium-high (more on the high side) heat in a large cast-iron or Dutch oven. You want to use a pan that is oven-safe.
  3. Once oil is hot and begins to ripple, add the pork, and sear on all sides, about 5-6 minutes total. Then transfer the pan with the pork to the oven, placing in the middle rack of the oven and the vegetables on the bottom third of the oven. Roast for 13-16 or until the temperature in the pork registers 150 degrees F, flipping the pork halfway through the roasting.
  4. Remove the pork from the oven onto a cutting board or a platter and let rest for 5-10 minutes before slicing.
  5. In the meantime, continue to roast the vegetables for additional 5-6 minutes or until fork tender.
  6. Remove the vegetables from the oven and top with lemon zest and parmesan cheese. Serve immediately alongside the pork, garnished with fresh chopped parsley, if desired.

Notes

When searing the pork, make sure your pan and oil is hot enough before adding the tenderloin. Good indication of that is when you see the oil begin to ripple. If the pan is too cool, when you add the meat, it can stick and tear when you try to flip it.

Keywords: fall, easy, butternut squash, weeknight


Watch the video: One tray, roast pork, apple and butternut squash bake (August 2022).