I originally made this recipe last week when cooking for friends, one of whom is on a restricted diet.
I got it off the American Heart Association's website - it's one of their recipes that's heart- and diabetic-friendly.
It smelled so good (and we had so many of the ingredients still on hand) that I made it for dinner for Rob and myself Saturday night. I even included the potatoes in our version, which pleased Rob to no end. (I hate potatoes, but I ate 'em in this.)
I did, however, change some other vegetables in the recipe you see below, plus I doubled the recipe. If you want to see the original, which contains zucchini and carrots, please click here. Also, the original has no butternut squash. We just had one that needed to be eaten, and man, was it good. I am definitely making it again.
Spiced Pork Roast with Veggies
1 2-pound boneless center-cut pork loin roast or pork tenderloin (to make it heart-healthy, trim off all visible fat. Full disclosure: I didn't trim the fat off the version I made for our family.)
2 tablespoons frozen apple juice concentrate, thawed
3 teaspoons light brown sugar
3 teaspoons garlic powder
3 teaspoons dried oregano, crumbled
3 teaspoons dried thyme, crumbled
3 teaspoons paprika
1 teaspoon pepper (I used fresh-ground for more flavor)
4 small red potatoes, cut into 1/2-inch cubes
1 cup butternut squash, cut into 1/2-inch cubes
1 cup bite-size cauliflower florets
1/4 small red onion, cut into 1/2-inch dice
Preheat the oven to 375 degrees. Lightly spray a 13x9x2-inch baking pan with cooking spray.
Brush the pork on all sides with the apple juice concentrate.
In a small bowl, stir together the brown sugar, garlic powder, oregano, thyme, paprika, and pepper. Set aside 2 teaspoons of this mixture. Spread the remaining mixture all over the pork, pressing so it adheres. Put the pork in the baking pan.
In a medium bowl, stir together the potatoes, carrots, cauliflower, zucchini, onion and reserved spice mixture. Place around the pork. Lightly spray the pork and vegetables with cooking spray.
Bake about an hour for the pork loin roast, or until the pork registers 160 degrees on an instant-read thermometer and the vegetables are tender when pierced with a fork. Cover loosely with aluminum foil. Let stand five minutes before slicing the pork.