This isn't the prettiest dish that I make but it is absolutely bursting with flavor! The squash, apples, onions and combination of spices blends so well with the pork that you'll be on a flavor roller coaster ride!
Ingredients:
2 to 3 lbs. of pork loin roast
2 cups peeled, seeded and cubed butternut squash
2 large apples quartered, cored and sliced (no need to peel)
1 large onion quartered and sliced
1/2 cup water
2-4 tbsp.'s olive oil
Rub Ingredients:
1tsp. Nutmeg
1tsp. Garlic powder
1tbsp. Dried parsley
1/2 tsp. Salt
1/2 tsp. Pepper
Glaze Ingredients:
1/2 tsp. Garlic
1/2 cup Cranberry Juice
1/2 cup Applesauce
1/2 cup Brown sugar (light or dark)
1/2 tsp. Ground cinnamon
2tbsp.'s Honey Mustard (I was out so I used Honey Mustard salad dressing)
2tbsp.'s Soy sauce
Preparation:
Mix all the ingredients for the rub together and rub the meat down with mixture till well coated. In a medium-large frying pan add the olive oil and heat over medium heat till olive oil just begins to smoke. Add the seasoned pork loin and braise for 3-5 minutes on all four sided or until well braised and seasoning is embedded into the meat (see picture).
In a medium to large bowl add the onions, apples and squash and hand toss till blended.
Spray crock pot with non-stick cooking spray and add the onions, apples and squash. Pour 1/2 cup of water over the mixture and then place the braised pork loin on top of the layer.
In the same bowl you mixed the onions, apples and squash add the cramberry juice, applesauce, brown sugar, cinnamon, honey mustard, soy sauce and garlic and whisk till well blended. Pour the mixture over the braised pork roast, cover and cook on low for 6-8 hours.
Serve and ENJOY!
I served this with a 90 second vegetable rice that I got from Kroger's.... It was a clearance item...... now I know why! It was awful, lol. Oh well live and learn, I was tired and hungry so I ate the rice anyways. The roast was incredible so it offset the cheap rice side dish.
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