Pork Loin with Butternut Squash and Apples

5 from 1 vote

Pork Loin with Butternut Squash and Apples

I rely on a Spanish-inspired blend of orange, garlic, rosemary, paprika, and cinnamon to add a comforting flavor to this pork loin roast recipe. Butternut squash and apples roast in the drippings for an impressive and flavorful meal. Serve with a starch for drizzling with the pan juices, like golden saffron rice or classic garlic mashed potatoes.

Prep Time20

Cook Time1

Resting Time15

Total Time1 35

Course: Entree

Cuisine: Spanish

Diet: Gluten Free, Low Lactose

Servings:

Author: Mark Beahm

Ingredients

4 garlic cloves
Kosher salt
1 orange
1 tablespoon chopped fresh rosemary
2 teaspoons sweet paprika
1/4 teaspoon ground cinnamon
3/4 teaspoon freshly ground black pepper (divided)
5 tablespoons extra virgin olive oil (divided)
3 pounds pork loin
1/2 butternut squash, peeled, cored, and chopped into 1 1/2-inch pieces
2 golden delicious apples, cored and sliced into 1-inch wedges

Instructions

Prepare the seasoning: Mince the garlic finely on a large cutting board, then sprinkle with a pinch of kosher salt. Use the knife to press and scrape the minced garlic against the cutting board until you have a smooth paste. Transfer the garlic paste to a small mixing bowl and zest in the orange (save the fruit for later). Add the rosemary, paprika, cinnamon, 1/2 teaspoon black pepper, 2 teaspoons kosher salt, and 3 tablespoons olive oil. Mix into a paste.
Season the pork: Pat the pork loin dry with paper towels. Use a sharp knife to slide under the thin white layer of silverskin and remove it (leave the thicker layer of fat, called the fat cap, on top as it will keep the meat juicy and flavorful as it roasts). Spread the paste all over the pork loin. Set aside at room temperature while preparing the squash and apples, or refrigerate it overnight if you have the time.
Preheat the oven: Arrange a rack in the center of the oven and preheat it to 425°F.
Prep the squash and apples: In a large bowl, season the butternut squash and apple with the remaining 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
Roast: Set the pork loin in the center of a large roasting pan. Arrange the squash and apples around the pork. Slice the zested orange in half and squeeze the juice from half of the orange over the pork, squash, and apples. Roast for 25 minutes. Reduce the heat to 350°F and roast until the internal temperature of the pork registers 145°F, 30 to 40 minutes.
Rest: Remove the pork from the oven and cover the loosely with foil. Let it rest for 15 to 20 minutes.
Slice and serve: Cut the pork loin crosswise into 3/4-inch-thick slices. Serve with the roasted squash, apples, and a drizzle of the pan drippings over top.

Notes

Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and paprika used in this recipe.
This is a pork loin recipe, not to be confused with a pork tenderloin recipe. Be sure to use a 3-pound pork loin (or adjust the cook times and seasonings according to the size of your loin).
- If you came home with a tenderloin by accident, you can still use these seasonings if you’d like but borrow the method from our pork tenderloin recipe.
What to do with the other butternut squash half? Cube it for Fall Rotini Pasta (you can freeze the cubes and make the recipe later).

Nutrition

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