Harvest Pork Roast
1/4 c. veg. oil
2-1/2 c. chopped onions
1-1/2 tsp. fresh minced garlic
3/4 c. honey
1/4 c. Dijon mustard
1-1/2 tsp. pepper
No stick cooking spray
3-1/2-4 lbs. boned pork shoulder, trimmed
4 large Red Delicious spples, quartered
3 acorn squash, sliced horizontally 1-1/2 in.
1 c. fresh cranberries
Preheat oven to 350 degrees.
In a large skillet, heat the veg. oil.
Add onions and garlic; saute until onions are crisp tender.
Remove from heat.
Add honey, mustard and pepper to onions and garlic in skillet; mix well.
Spray a large roasting pan with cooking spray.
Place pork roast in the center of pan.
Pour onion mixture evenly over roast.
Bake, covered, for 1-1/2 hours, basting
often with pan juices.
Arrange apples and squash around roast.
Baste roast, apples and squash several times with pan juices; cover.
Bake an additional hour, basting occasionally, or until apples and squash are tender.
Sprinkle cranberries evenly over dish.
Bake, uncovered for 10 minutes.