Our recipes page is a great place for everyone to share recipes using items purchased from the Statesboro Market2Go. The above items and photos were made by Justin at Anthony’s Roots and Jimmy at Scratch Made Catering using items available at the market.

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Autumn Pork Roast

This pork roast recipe uses plenty of fall vegetables as well as locally raised meat. Consider adding sweet potatoes as well for even more of a sweet and savory flavor. Please consider leaving a picture or comment if you decide to try this recipe!

Source: www.tasteofhome.com (modified slightly) (Entered by Ariana Giddens)
Serves: 12

1 Bone-in pork loin roast      View Available Products
8 Potatoes, peeled and quartered      View Available Products
8 Carrots (halved and lengthwise)      View Available Products
2 Onions (quartered)      View Available Products
1 Butternut squash (peeled and cut into chunks)      View Available Products
OR some chunks from a small pumpkin in place of the butternut squash if you prefer
OR some chunks from Caribbean squash in place of the butternut squash if you prefer      View Available Products
1 cup Water      View Available Products
3 tablespoons Snipped sage leaves      View Available Products
1 teaspoon Salt
1/4 teaspoon Pepper      View Available Products
2 tablespoons Butter      View Available Products
4 Baking apples (quartered)

Step by Step Instructions
  1. Place the pork loin in a large baking pan and arrange the vegetables around it. Add the water to the pan.
  2. Sprinkle the meat and vegetables with sage, salt, and pepper. Dot the vegetables with butter.
  3. Bake uncovered at 400 degrees for 15 minutes, then reduce the temperature to 350 and bake for 1 hour. Place the apples around the roast and cover the roast. Cook for 1 hour and 25 minutes, basting the roast every 30 minutes.


Comments added by fellow market members.