Amish Winter Harvest Roast
A fall-off-the-fork tender winter recipe!
Ingredients
- 3- to 4- lbs pork loin roast
- Rub consisting of 2 tsp. sea salt, ½ tsp. black pepper, tsp. each of garlic powder and thyme
- 2 cups sliced apple
- 1 cup coarsely chopped onion
- 3 medium Yukon Gold potatoes, quartered
- 2 cups butternut or acorn squash, unpeeled, cut into cubes of 1”-2”
- ⅓ cup brown sugar
- 1 teaspoon sage
Instructions
- Preheat oven to 350 F. (If your oven cooks foods quickly, lower the temperature to 325 F.)
- Place roast in large roasting pan(around 10 x 15).
- Mix ingredients forrub in roasting pan and push to one side.
- Carefully cut roast in half lengthwise and place in pan, positioning the two halves about one-inchapart, and apply rub to top of pork pieces.
- Place potatoquarters along sides and middle of roast halves, then distribute chopped onionand apple slices over potatoes and atop pork.
- .Finally, do the same with the cubes of squash. There’s no need to peelthe squash. Just wash, slice in half and remove seeds, and cut up into cubes. It will bake to a beautiful color and be completely tender when roast is done.
- Distribute brown sugar over meat and fruits/veggies, then sprinkle sage over all.
- Cover with foil and bake for about three tofour hours, until meat is fork-tender. I cook it for one hour per pound.
- Delicious served with French bread, and applesauce or buttered corn. Makes around six to eight servings
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