Ingredients
1 bone-in pork loin roast (5 pounds)8 medium potatoes, peeled and quartered8 carrots, halved lengthwise2 medium onions, quartered1 small pumpkin or butternut squash, peeled and cut into 1-1/2-inch chunks1 cup water3 tablespoons snipped fresh sage or 1 tablespoon rubbed sage1 teaspoon salt1/4 teaspoon pepper2 tablespoons butter4 medium baking apples, quartered
Preparation
Place 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 until a thermometer inserted in pork reads 145°, 45-60 minutes, basting every 30 minutes. Let stand 10 minutes before slicing. If desired, thicken pan juices for gravy.
