Roasted foods are so quintessentially fall. For that reason I roast everything I possibly can during the season. Pork roasts really well, I think it brings out the sweetness in the meat and pairs so well with the caramelized squash and carrots I'll frequently serve with it.
Roasted Pork Loin with Butternut and Acorn Squash
For the squash:
Take one butternut squash and one acorn squash. Cut them each in half and scoop out the seeds. Place them on a foiled lined (important so it's not a terrible clean-up) and drizzle olive oil all over them. Then flip them upside down onto the foil. Place them in a 400 degree oven for one hour, or until a knife enters easily. I will typically scoop out the butternut squash into a bowl and add a sprinkle of cinnamon and a teaspoon (or more) of pure maple syrup. For the acorn squash, I will slice it into strips and serve those whole.
For the pork loin:
Prepare a large roasting pan lined with foil. Cut up one large onion cut into chunks. Pour a bag of baby carrots into the pan. I also like to include an apple or two to add sweetness. Heat up a skillet with olive oil and sear the pork lion on all sides. Then place the loin into the baking pan, and bake at 425 for a half hour (approximate) or until the internal temperature reaches 145 degrees.
Serve with your roasted squash and corn bread!