Roast pork with butternut squash

    1 hour 45 min

    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.

    109 people made this

    Serves: 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

    Prep: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

    Recently viewed

    Reviews & ratings
    Average global rating:

    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


    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  (Review from Allrecipes US | Canada)


    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 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  (Review from Allrecipes US | Canada)