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Roast Pork with Autumn Vegetables


2-3 lb. boneless pork loin roast
2 T. olive oil
1 T. dried Italian seasoning
1 T. dried sage
1 tsp. dried fennel seeds
1 tsp. coarse pepper
2 cloves garlic, cut into slivers
1 large onion, thinly sliced
2 Granny Smith apples, peeled, cored and sliced
2 bulbs fennel, thinly sliced, reserve the fronds for garnishing
2 lbs. butternut squash, skin and seeds removed, cut into 1" pieces
1 cup chicken broth or white wine


Place pork on work surface. In a bowl, make a rub with the oil, Italian seasoning, sage, fennel, pepper and garlic. Rub on all sides of pork roast and place in a large roasting pan. Roast in preheated 350 degree oven for 1 hour (20 minutes per pound). Remove from oven; add the apples and vegetables. Roast for another 30 mintues, sturring the vegetables often. Remove the pork and vegetables to a serving platter. Slice the pork, add liquid to the pan, deglaze over medium high heat and pour the pan drippings over the sliced meat. Serve at once with mashed potatoes or oven roasted rosemary potatoes. Serves 6-8.

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