Recipes and Links

Roast Pork with Apples and Winter Squash


Serves: 4-6


Approximately 2 cups (2-3 apples), cored and diced into 1 ½” pieces

2 Tbsp Flying Olive Gravenstein Apple Balsamic Vinegar

2-3 cups hard winter squash cut into 1 ½” pieces

2 Tbsp Flying Olive Extra Virgin Olive Oil such as Butter, Rosemary, Garlic, or Thyme (We like 1 Tbsp Butter and 1 Tbsp Rosemary), more as needed

2 lb pork sirloin roast

3 cloves of smashed and minced garlic

3 sprigs fresh thyme

3 sprigs fresh rosemary, and, if desired, 1 additional sprig for garnish

1 tsp whole grain or Dijon mustard-your choice


Preheat oven to 400 degrees.

Cut up the apples and place pour the Gravenstein Apple Balsamic over the apples, tossing to coat. This will prevent the apples from browning. Cut up the squash and other veggies and set aside.

Rinse and pat dry the pork. Lay three 18” pieces of twine across a cutting board, about 3” apart. Lay the pork roast on the twine and bring the ends up, tying off each piece in a knot.  Cut the ends so that the knot doesn’t have any additional twine ends showing.

Heat a skillet on medium-high. Add 2 Tbsp of Flying Olive EVOO of Choice and let it heat until it just shimmers. Add the pork loin and brown, about 1-3 minutes on each side. Remove to a plate.

Add the onions and squash and sauté about 2-3 minutes until they start to brown. Add more Flying Olive EVOO of Choice if needed. When the veggies are ready, add the garlic, herbs, and mustard. Let simmer a few minutes. Remove to an oven-proof pan and spread the veggies around the bottom of the pan. Place the browned pork on top.

Place the roast and veggies in the oven and cook for 30-35 minutes depending on the thickness of the pork roast. An instant ready thermometer should register 160-165 degrees. Remove from the oven, take out the herb sprigs, and cover with aluminum foil to rest.

Serve the pork and veggies together on a platter. Serve, slicing the meat across the grain and adding a generous portion of veggies to each plate.

Submitted by Barb L.