About this recipe:A roast pork recipe with the flavours of autumn. A pork loin roasting joint is pan-seared, then baked with butternut squash in a delicious savoury and sweet sauce. Serve with roast potatoes and vegetables.
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
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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.
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.
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
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