Sheet Pan Pork Roast with Apples and Acorn Squash

Sheet Pan Pork Roast With Apples and Acorn Squash is sweet, savory, and naturally gluten free! Enjoy all the flavors of fall in an easy all-in-one sheet pan dinner recipe.

Sweet + savory is the theme of the day today, with this easy recipe for Sheet Pan Pork Roast With Apples and Acorn Squash. Why not try incorporating some of this comforting fall flavor into tonight’s dinner? Pork goes seasonally on sale every fall, when squash and apples are also in season and plentiful — a win-win for both your budget and your taste buds!

Doesn’t this recipe just scream autumn on a plate when you put it all together, too? (Today I used a pretty little orange acorn squash from my Imperfect Produce box, but a green one will do you just fine.)

Sheet Pan Pork Roast with Apples and Acorn Squash

Ingredients

– for the veggies

1 medium acorn squash, cut into rings, then quartered
2 small or medium Gala apples, cut into wedges
1 medium yellow onion, cut into eighths (or in quarters, if you instead use two tiny ones like I did here)
1.5 Tbsp olive oil
1 Tbsp brown sugar
1/2 tsp cinnamon
1/2 tsp chili powder
Black pepper, to taste

– for the pork

2 lb boneless pork sirloin roast
1 Tbsp olive oil
1 Tbsp brown sugar
1 tsp rosemary
1 tsp chili powder
Sea salt, to taste
Black pepper, to taste

Directions

Preheat oven to 400 degrees. Spray a rimmed baking sheet with cooking spray.

Slice apples and onion, and seed and slice squash, discarding ends. Spread the veggies out on a rimmed baking sheet and drizzle with olive oil, sprinkle with seasonings, and toss to coat.

Move the veggies to a single layer around the edges of the pan to make room for the pork roast. Place pork fatty side down in the middle of the pan.

Drizzle the pork roast with olive oil, then top it evenly with brown sugar and spices.

Bake at 400 degrees for 40-50 minutes, stirring veggies halfway through, or until the pork is cooked through to an internal temperature of 145 degrees. Let sit for 10 minutes before slicing.

Note: If your pork cooks unevenly (mine does sometimes) and part isn’t quite ready, just slice off the not-yet-done portion, remove everything else from the pan, and return that part of the pork to the oven for a bit.

That’s a fall comfort food one pan meal…

… If I ever saw one! Pork and apples is a classic combo for a reason — but the squash just kicks things up a notch here, and helps pull in more of that beautiful autumn color and flavor. The touch of sweetness from a little brown sugar & cinnamon mixes harmoniously with the touch of spice from a little chili powder & rosemary to keep you guessing, and all of it works together to create a simple one pan dinner recipe.

Sheet pan pork roast with apples and acorn squash is naturally gluten free.

Sheet Pan Pork Roast with Apples and Acorn Squash, printable recipe

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Sheet Pan Pork Roast with Apples and Acorn Squash

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Sweet + savory is the theme of the day today, with this easy recipe for Sheet Pan Pork Roast With Apples and Acorn Squash. Why not try incorporating some of this comforting fall flavor into tonight's dinner?

Course dinner

Keyword fall, one pan meal, pork, pork roast, sheet pan, squash

Total Time 1 hour hour

Servings 4

Author Rachel Singer

Ingredients

- for the veggies

• 1 medium acorn squash cut into rings, then quartered
• 2 small or medium Gala apples cut into wedges
• 1 medium yellow onion cut into eighths (or in quarters, if you instead use two tiny ones like I did here)
• 1.5 Tbsp olive oil
• 1 Tbsp brown sugar
• 1/2 tsp cinnamon
• 1/2 tsp chili powder
• Black pepper to taste

- for the pork

• 2 lb boneless pork sirloin roast
• 1 Tbsp olive oil
• 1 Tbsp brown sugar
• 1 tsp rosemary
• 1 tsp chili powder
• Sea salt to taste
• Black pepper to taste

Instructions

• Preheat oven to 400 degrees. Spray a rimmed baking sheet with cooking spray.
• Slice apples and onion, and seed and slice squash, discarding ends. Spread the veggies out on a rimmed baking sheet and drizzle with olive oil, sprinkle with seasonings, and toss to coat.
• Move the veggies to a single layer around the edges of the pan to make room for the pork roast. Place pork fatty side down in the middle of the pan.
• Drizzle the pork roast with olive oil, then top it evenly with brown sugar and spices.
• Bake at 400 degrees for 40-50 minutes, stirring veggies halfway through, or until the pork is cooked through to an internal temperature of 145 degrees. 
• Let sit for 10 minutes before slicing.

Notes

If your pork cooks unevenly (mine does sometimes) and part isn't quite ready, just slice off the not-yet-done portion, remove everything else from the pan, and return that part of the pork to the oven for a bit.

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