Prepare the vegetables by cutting the butternut squash, potatoes and apples. Mince garlic.
In a bowl combine olive oil, minced garlic, spices and salt & pepper. Set aside.
In a large mixing bowl, season the vegetables with salt & pepper, chicken stock and all-purpose flour. Place them into the bottom of a roasting pan.
Rub your pork with the spice mix and place it on top of the vegetables.
Place your roast into your 425 degree oven and roast at this high heat for 20 minutes. This is to ‘sear’ the outside of the roast, which helps to keep the meat moist. Pork loins don’t have a lot of fat, so they can dry out when they are slow roasted.
Reduce the oven temperature to 375 degrees. Roast until the internal temperature of the meat reaches 150-155 degrees. Depending on your oven, this can be about 1 to 1 1/2 hours.
Once the optimal internal temperature is reached, remove the roast from your oven and let it rest for about 10 minutes. The internal temperature will continue to rise about 5 degrees once outside of the oven.
Slice and serve over your roasted vegetables and potatoes.