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HARVEST PORK ROAST

Active Time : 4 Hour 15 Minutes
Total Time : 4 Hour 15 Minutes
Serves : 8
INGREDIENTS
  • 1/4 cup Pure Wesson® Vegetable Oil
  • 4 4 cups = about 3 large cups chopped onions
  • 4 4 cloves = about 2 teaspoons cloves garlic, minced
  • 3/4 cup honey
  • 1/4 cup Gulden's® Spicy Brown Mustard
  • 1-1/2 teaspoons ground black pepper
  • PAM® Original No-Stick Cooking Spray
  • 1 1 roast = 4 lbs boneless pork shoulder roast, trimmed
  • 2 medium (4-inch diameter) acorn squash, each cut into 8 wedges
  • 3 large Braeburn or other baking apples, each cut into 8 wedges
  • 1 cup fresh or frozen cranberries
DIRECTIONS

Preheat oven to 350°F. Heat oil in large skillet over medium-high heat; add onions and garlic. Cook and stir 10 minutes or until onions are tender. Remove from heat. Blend in honey, mustard and pepper; set aside.

Spray large (about 17x12x3-inch) dark roasting pan with cooking spray. Place roast in center of pan. Pour onion mixture over roast; cover pan tightly with aluminum foil. Bake 2-1/2 hours.

Remove roast from oven and baste with pan drippings. Remove about 1 cup drippings from pan; set aside. Arrange squash pieces around roast. Place apples over squash. Drizzle with reserved drippings. Cover; bake 1 hour more.

Remove foil; sprinkle cranberries over roast and squash. Bake, uncovered, another 15 to 20 minutes or until meat and squash are caramelized and fork tender.