Autumn Pork Roast

• 1 bone-in pork loin roast (5 pounds)
• 8 medium potatoes, peeled and quartered
• 8 carrots, halved lengthwise
• 2 medium onions, quartered
• 1 small pumpkin or butternut squash, peeled and cut into 1-1/2-inch chunks
• 1 cup water
• 3 tablespoons snipped fresh sage or 1 tablespoon rubbed sage
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 4 baking apples, quartered

1. Place the roast in a large baking pan. Arrange potatoes, carrots, onions and pumpkin around roast. Add water to the pan. Sprinkle meat and vegetables with sage, salt and pepper; dot vegetables with butter. Bake, uncovered, at 400u0b0 for 15 minutes. Reduce heat to 350u0b0; bake, uncovered, for 1 hour. Place the apples around roast; cover and bake for 1-1/4 hours, basting every 30 minutes, or until a thermometer reads 160u0b0-170u0b0. If desired, thicken pan juices for gravy.

loin roast, potatoes, carrots, onions, pumpkin, water, fresh sage, salt, pepper, butter, baking apples

Taken from www.tasteofhome.com/recipes/autumn-pork-roast/ (may not work)