Autumn Pork Roast

Ingredients

  • 1 bone-in pork loin roast (5 pounds)
  • 8 medium potatoes, peeled and quartered
  • 8 carrots, halved lengthwise
  • 2 medium onions, quartered
  • 1 small pumpkin or butternut squash, peeled and cut into 1-1/2-inch chunks
  • 1 cup water
  • 3 tablespoons snipped fresh sage or 1 tablespoon rubbed sage
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 4 baking apples, quartered

Directions

  • Place the roast in a large baking pan. Arrange potatoes, carrots, onions and pumpkin around roast. Add water to the pan. Sprinkle meat and vegetables with sage, salt and pepper; dot vegetables with butter. Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake, uncovered, for 1 hour. Place the apples around roast; cover and bake for 1-1/4 hours, basting every 30 minutes, or until a thermometer reads 160°-170°. If desired, thicken pan juices for gravy.
Nutrition Facts

1 serving: 359 calories, 9g fat (3g saturated fat), 76mg cholesterol, 295mg sodium, 41g carbohydrate (11g sugars, 7g fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 2-1/2 starch.

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