Autumn Pork Roast

Ingredients

• 0.5 cup apple sauce 
• 2.5 pounds pork loin boneless
• 0.5 cup brown sugar 
• 2 cups butternut squash cubed
• 1 tablespoon dijon mustard 
• 0.5 cup cooking wine dry white
• 1 teaspoon garlic powder 
• 0.5 teaspoon ground cinnamon 
• 2 tablespoons olive oil 
• 1 large onion sliced
• 6 servings salt and pepper to taste
• 1 tablespoon soya sauce 

Equipment

• frying pan
• oven
• aluminum foil
• dutch oven

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Season the pork loin with garlic powder, salt, and pepper.
3. Heat olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. Brown the pork loin on all sides in the hot oil, about 10 minutes total.
4. Remove the pork loin from the pan, and set aside.
5. Pour in the white wine, and bring to a simmer, stirring to dissolve the caramelized bits in the pan.
6. Scatter the butternut squash and onion in the skillet and place the browned pork loin on top so they work as a roasting rack. Stir together the applesauce, mustard, soy sauce, sugar, and cinnamon.
7. Pour over the pork loin, then cover the pan with a lid or a double layer of aluminum foil.
8. Bake pork loin in preheated oven until it has reached an internal temperature of 145 degrees F (63 degrees C), about 1 hour. Allow to rest for 10 minutes before serving