New Menu Autumn Pork Roast :: Best Dishes

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Autumn Pork Roast

"This red meat roast is surrounded with the aid of onions and butternut squash, and baked in a savory and candy sauce."

Ingredients :

2 half of kilos boneless beef loin
1 teaspoon garlic powder
salt and pepper to taste
2 tablespoons olive oil
1/2 cup dry white wine
2 cups cubed butternut squash
1 massive onion, sliced
half cup applesauce
1 tablespoon Dijon mustard
1 tablespoon soy sauce
half of cup brown sugar
1/2 teaspoon ground cinnamon

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H35M

Preheat oven to 350 tiers F (one hundred seventy five tiers C).
Season the beef loin with garlic powder, salt, and pepper. Heat olive oil in a large oven-evidence skillet or Dutch oven over medium-high warmth. Brown the beef loin on all sides inside the hot oil, approximately 10 minutes total. Remove the pork loin from the pan, and set apart. Pour within the white wine, and bring to a simmer, stirring to dissolve the caramelized bits within the pan.
Scatter the butternut squash and onion in the skillet and place the browned beef loin on top so they paintings as a roasting rack. Stir together the applesauce, mustard, soy sauce, sugar, and cinnamon. Pour over the red meat loin, then cowl the pan with a lid or a double layer of aluminum foil.
Bake beef loin in preheated oven until it has reached an internal temperature of a hundred forty five levels F (63 tiers C), about 1 hour. Allow to rest for 10 minutes before serving

Notes :

Reynolds® Aluminum foil may be used to keep food moist, cook it evenly, and make easy-up simpler.

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