Pork Loin with Butternut Squash
ACTIVE: 20 minutes TOTAL: 2 hours 20 minutes
Spice-rubbed pork is browned then slow-cooked with winter squash, onion soup and
applesauce for a terrific flavor profile.
1 small butternut squash
1/2 teaspoon pumpkin pie spice
1/2 teaspoon onion powder or garlic powder
1 1- to 11/2-pound boneless pork loin roast
1 tablespoon olive oil
1 18.8-ounce can condensed French onion soup
1/2 cup chunky applesauce
1. Halve and peel squash, discard seeds, then cut squash in large chunks. Place squash in a
3- or 31/2-quart slow cooker.
2. In a small bowl, combine salt, pepper, pumpkin pie spice and onion (or garlic) powder;
rub seasoning on all sides of pork. Heat oil in a large skillet; brown the pork on all sides.
Place the pork on the squash in the cooker. Pour soup and applesauce over all. Cover and
cook on High for 2 hours or on Low for 4 hours.
3. Transfer the roast from the cooker to a cutting board and slice. Serve the pork and
squash drizzled with the sauce from the cooker.
Calories 322, Fat 14g (sat 4g, mono 6g), Cholesterol 76mg, Carbs 22g, Total sugars 11g,
Protein 26g, Fiber 3g, Sodium 732mg.
TIP: Change It Up: Replace the onion soup with creamy mushroom soup and omit the
applesauce. Replace the butternut squash with large chunks of sweet potato; replace
the pumpkin pie spice with crushed dried sage.