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

Ah, the crisp days of autumn always take me back to my childhood on the farm. This Baked Autumn Pork Roast is a cherished recipe, passed down through generations. It’s a dish that brings warmth to the soul and fills the house with the comforting aroma of roasted pork and seasonal spices. Perfect for a Sunday family dinner, this dish encapsulates the heart of traditional Midwestern cuisine, combining rural simplicity with rich, hearty flavors. Each bite is a delicious reminder of simpler times and the bountiful harvests we used to celebrate.
This Baked Autumn Pork Roast pairs beautifully with classic Midwestern sides. I recommend serving it with creamy mashed potatoes and a side of roasted root vegetables, such as carrots and parsnips. A crisp, tangy apple coleslaw or a simple green salad with a light vinaigrette can add a delightful contrast to the richness of the pork. And don’t forget a warm basket of homemade dinner rolls to soak up the savory gravy.

Baked Autumn Pork Roast
Servings: 6-8 servings

Ingredients
1 (4-5 pound) pork loin roast
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 cloves garlic, minced
1 large onion, quartered
3 apples, cored and sliced
2 cups apple cider
1 cup chicken broth
2 tablespoons Dijon mustard
Directions

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