Ah, the crisp days of autumn always take me back to my childhood on the farm. This Baked Autumn Pork Roast is a cherished recipe, passed down through generations. It’s a dish that brings warmth to the soul and fills the house with the comforting aroma of roasted pork and seasonal spices. Perfect for a Sunday family dinner, this dish encapsulates the heart of traditional Midwestern cuisine, combining rural simplicity with rich, hearty flavors. Each bite is a delicious reminder of simpler times and the bountiful harvests we used to celebrate.
This Baked Autumn Pork Roast pairs beautifully with classic Midwestern sides. I recommend serving it with creamy mashed potatoes and a side of roasted root vegetables, such as carrots and parsnips. A crisp, tangy apple coleslaw or a simple green salad with a light vinaigrette can add a delightful contrast to the richness of the pork. And don’t forget a warm basket of homemade dinner rolls to soak up the savory gravy.
. Baked Autumn Pork Roast
. Servings: 6-8 servings
Ingredients
. 1 (4-5 pound) pork loin roast
. 2 tablespoons olive oil
. 1 teaspoon salt
. 1/2 teaspoon black pepper
. 1 teaspoon dried thyme
. 1 teaspoon dried rosemary
. 3 cloves garlic, minced
. 1 large onion, quartered
. 3 apples, cored and sliced
. 2 cups apple cider
. 1 cup chicken broth
. 2 tablespoons Dijon mustard
Directions
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So good! Thanks nana!
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