Roast Pork with Fall Veggies

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• 1 (3-pound) boneless pork loin roast, trimmed
• 2 cups finely chopped onion
• 4 slices applewood-smoked bacon, chopped
• 5 cups thinly sliced peeled tart apple (about 1 1/2 pounds)
• 3 cups thinly sliced green cabbage
• 3 cups (1-inch) cubed peeled turnips
• 3/4 cup dry white wine
• 2 tablespoons maple syrup
• 2 tablespoons cider vinegar
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tsp chipotle powder

Preparation

Preheat oven to 375º.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork; cook 15 minutes, browning on all sides. Remove pork from the pan. Add onion and bacon to pan; sauté 5 minutes or until onion is tender. Return pork to pan. Add apple and remaining ingredients, and bring to a simmer. Place pan in oven. Bake, uncovered, at 375º for 1 hour and 15 minutes or until a thermometer registers 155º, turning pork after 45 minutes.