Nothing says comfort food like “maple glazed”, and this recipe is nothing if not 100% comfort food. A lovely Pork Roast that’s not a pain and won’t take you about an 90 min to prep and cook? How about yummy roasted veggies that your kids will ask for seconds of? That’s what we have going on over here today, pure yumminess.

Serves 6

Ingredients:
2 Tablespoons canola oil
salt and pepper
3 pound pork roast
1/3 cup pure maple syrup
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
pinch of ground cloves
4 medium Yukon Gold Potatoes, cut into 1″ chunks
1/2 large Butternut squash, cut into 1″ chunks
1 large yellow onion, peeled and cut into wedges

Method:
1. Sprinkle pork with salt and pepper on all sides.  Preheat oven to 325 degrees.

2. Heat oil over medium high heat in a large oven-proof skillet.  Place pork roast into pan fatty side down. Cook until well browned, about 3-4 minutes.  Repeat on all sides until entire roast is browned. Remove pork from pan and place on a plate, set aside.  Pour off excess fat from pan.

3. Mix together maple syrup, cayenne, cumin and cloves.  Place the skillet back over medium heat and pour in the syrup mixture.  It will bubble quickly.  Cook for 30 seconds, stirring constantly.  Remove skillet from heat and return pork to pan.

4. Turn to coat all sides with syrup mixture.  Add potatoes, squash, and onions.  Stir again to coat with the remaining syrup.  Sprinkle entire dish lightly with salt.

5. Place heatproof skillet into the oven and roast for 45-55 minutes, or until pork registers 145 degrees.

6. Let pork rest 5 minutes before slicing and serving along with the vegetables.

*Note: It’s important to cut the vegetables into 1″ pieces so that they will finish cooking at the same time as the pork.  If they aren’t done when your pork is you can remove the pork and continue cooking the vegetables as needed.

Susan Schuman is a working mom with two small kids and a hungry husband. She writes Our Family Eats to share ideas for fun, wholesome meals that anyone can fit into their hectic schedule.  You can connect with Susan on Twitter @ourfamilyeats.