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Author Notes: I love one-pan recipes, and this pork is easy to put together and delicious! I've played around with different seasonings until I created a family favorite. It comes together and cooks quickly, which makes it perfect for a weeknight. —Leith Devine
Food52 Review: The magic is the balsamic mixture. I made it early so the flavors could merge. I will make this again with two changes: Double the sauce (it’s too good not to want to soak up every bite in more sauce) and use pork tenderloin instead of the pork loin. The chubby pork loin took double the time to cook through. This was so delicious. Yay, leftovers! —Sheri Nugent
- 1 tablespoon olive oil
- 4 tablespoons balsamic vinegar
- 4 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 3 garlic cloves, crushed
- 2 tablespoons fresh rosemary, or 1 tablespoon dried
- 1/2 tablespoon salt
- 1/2 tablespoon pepper
- 1/2 cup white wine (optional, see step 3)
- 2 1/2 pounds boneless pork loin roast
- 2 cups peeled, cubed butternut squash
- 1 pound baby potatoes, scrubbed clean and dried
- Olive oil, salt, and pepper, as needed
- Preheat oven to 350°F. Prepare a sheet pan by lining it with foil.
- In a small bowl, mix together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, rosemary, white wine, salt, and pepper.
- Optional step: Brown the pork roast in a pan with some olive oil. Deglaze the pan with white wine. Pour the wine over the roast after placing it on the sheet pan.
- Put the pork roast in the middle of the sheet pan and scatter the butternut squash cubes and potatoes around it.
- Pour the balsamic mixture over the pork roast and the vegetables. If needed, drizzle a little olive oil over the vegetables and season with salt and pepper as desired.
- Bake for 30-40 minutes or until internal temperature reaches 145°F.
- Remove from oven and let rest for 10-15 minutes before carving. Serve with vegetables and pan juices.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Weeknight Roast