My Lime Green Kitchen

An exciting blend of flavors!  Great dish to prepare when Fall vegetables are in season.

Pork with Fall Veggies

1 – 3-1/2 to 4 pound pork loin roast
2 T. oil
1/2 tsp. ground sage
1/2 tsp. dried thyme
5 whole allspice berries
salt and pepper
1 c. chicken broth
1/2 c. water
1 bay leaf
1 medium acorn squash, peeled, seeded and coarsely chopped
1 medium butternut squash, peeled, seeded and coarsely chopped
4 small sweet potatoes, peeled and cubed
6 carrots, peeled and cut into 1″ cubes
1 large onion, cut into large chunks
2 medium apples, peeled, seeded and cut into wedges
2 T. cider vinegar
1 package pork gravy mix

Heat oil in Dutch oven over medium heat.  Brown pork roast on all sides.  Sprinkle with thyme, sage, salt and pepper.  Add chicken broth, water, allspice berries and bay leaf.  Simmer, covered, for one hour, turning twice.

Add squash, potatoes, carrots and onions.  Simmer for 25 minutes.  Add apples and simmer an additional 10 minutes.

Remove pork, vegetables and apples.  Keep warm.  Remove and discard allspice berries and bay leaf.

Stir vinegar and gravy mix into liquid in pot.  Heat, stirring constantly about a minute or until thickened.

Pour gravy over meat and vegetables before serving.

Comments are closed.