



This is one of my throw together meals. I had all the ingredients but no real plan. I adapted my recipe for Beer Braised Pork Loin to the ingredients on hand. Voila! A wonderful fall dinner that is flavorful and comforting. And, really not all that complicated to make.





The pork falls apart and is delicious. The sauce is creamy and the perfect accompaniment to the meat. Yum!





I used Samuel Adams Cranberry Lambic. Experiment with what you like and come up with something all your own.





Cranberry Lambic & Butternut Squash Roasted Pork Loin





1 Pork Loin Roast, About 5 Pounds 1 Large Red Onion, Chopped 4 Cloves Garlic, Minced 1 Tbsp Ground Mustard 1 Tsp Ground Cloves 1 Butternut Squash, Peeled And Cubed 12 Ounces Cranberry Lambic 1 Can Jellied Cranberry Sauce 1 Tablespoon Seasoned Salt 1 Tablespoon Olive Oil 2 Tablespoons Unsalted Butter 8 Ounces Brie Cheese





















Preheat oven to 350° Fahrenheit.





In a large Dutch oven heat oil and melt butter over medium high heat. Place pork loin in the Dutch oven and sprinkle all over with some of the seasoned salt. Cook until browned on all sides. Remove from pan.





Sauté onions in the dutch oven until softened and lightly caramelized. Season with the ground mustard, cloves, some of the seasoned salt. Stir in cranberry sauce until well combined.





Place roast on top of the onion/cranberry mixture in the center of the pan. Surround with butternut squash cubes and sprinkle with remaining seasoned salt.





Pour the cranberry lambic over the roast and squash.





Cover the Dutch oven and place in the preheated oven. Bake at 350° for 2 hours, or until pork is tender. Place pork loin on a serving platter and keep warm.





Place liquid with vegetables into a blender; cover and process at low speed until smooth. Return the sauce to the Dutch oven and heat through.



