Hands down, the only roast we make in the fall!

Get this recipe printed out.
As soon as I feel the first chill of fall, memories of my rural boyhood flood back. A treasured dish that has been handed down through the years is this Baked Autumn Pork Roast. As the pleasant scent of roasted pork and seasonal spices wafts through the home, it’s a meal that offers warmth to the spirit. With its rustic simplicity and robust, substantial flavors, this meal captures the essence of classic Midwestern cuisine—ideal for a Sunday family supper. Indulge in a mouthwatering flashback to a simpler period, when people rejoiced in plentiful harvests.
The traditional Midwest sides are the perfect complement to our Baked Autumn Pork Roast. Roasted root vegetables like carrots and parsnips make a great side dish with creamy mashed potatoes. To balance out the savoury pork, try serving it with a tart apple coleslaw or a simple green salad dressed with a light vinaigrette. To mop up all that delicious gravy, round up the meal with a basket of warm, handmade dinner buns.
The recipe yields 6-8 serves of baked pork roast in the fall.
Recipe Items
1 to 4 lb. roast of pork loin
olive oil, 2 tablespoons
1/4 teaspoon of salt
one-half teaspoon of black pepper
thyme, dry, 1 teaspoon
1 milliliter of dried rosemary
👇 To continue reading, scroll down and click Next 👇