A beautiful fall weekend meal that is perfect for a crowd, that will have everyone asking you for the recipe! The best part about this is that you can prep it the night before and just pop it in the oven the following day and it goes directly from oven to table! A simple salad and/or crusty bread with lots of butter will be the perfect accompaniment to this roast dinner.
The quantities can be played around here as it depends on the size of your roast. Try to calculate 1 chop per adult, for kids I eyeball it to 1/2 chop. You can also ask your butcher to clean up the bones for you.
P.S. the little burnt pieces are the best thing about this recipe!
Preheat the oven to 350°F. Cut the onion and squash into big chunks and place in the bottom of the roasting pan and drizzle with the olive oil, salt and pepper. Score the fat layer of the pork roast with a sharp knife, avoiding going through the flesh as much as possible. Doing this step will enable you to have the layer of fat crisp up into awesome goodness! Massage the pork with the mustard, 7 spice, salt and pepper all over and into the crevices you just created. Place the pork on top of the vegetables and drizzle with the maple syrup. Place the wine in the bottom of the pan.
Place in the oven and ideally, with a thermometer inserted so that the point is in the middle of the roast. Program it so that it will let you know when it hits 145°F. Depending on the size of your roast it should take between 1 to 1/2 hours. Check it once in a while and if needed add water or chicken broth to the pan if the wine has evaporated. Remove from the oven and let rest at least 20 minutes before carving. That should give you just enough time to do a quick salad and set the table for your feast.
- 1 pork rack (1 chop for every adult and 1/2 for children)
- 1 butternut squash
- 1 big Spanish onion
- 1 cup of white wine
- 1/4 cup of maple syrup
- 2 tbsp of dijon mustard
- 1 tbsp of 7 spice
- 1 tbsp of salt
- 1 tsp of fresh ground pepper
- 1 tbsp of olive oil, 1 tsp of salt and 1/2 black pepper for vegetables.