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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Fragrant with spices and rich with the interplay of sweetly tart flavors. This simple pork dish is a perfect fall or winter meal. Serve it with a wild rice pilaf and some steamed greens. Complete the experience with a glass of Merlot. For a simple dessert serve some sliced fresh pears, sprinkle them with crumbled gorgonzola and dribble them with maple syrup. Ingredients:
1 pound pork tenderloin, cubed |
1 tablespoon olive oil |
salt and pepper to taste |
1/2 teaspoon ground cinnamon |
1 cup butternut squash, cubed |
1 onion, chopped |
1/2 teaspoon ground cloves |
1/4 teaspoon ground mace |
2 tart apples - peeled, cored and chopped |
1 cup dried cranberries |
2 tablespoons brown sugar |
1/2 cup apple juice |
1/2 cup chopped walnuts, toasted |
salt and pepper to taste |
Directions:
1. Heat oil in a large skillet over medium heat. Add pork and saute until lightly browned, about 3 to 4 minutes. Stir in cinnamon and season with salt and pepper to taste. Remove pork from skillet and set aside.
2. To same skillet add squash and saute for 4 minutes. Add additional oil if needed. Stir in onion and saute until soft. Stir in the cloves, mace, apples, cranberries and brown sugar. Saute for 4 to 5 minutes. Stir in the apple juice, reduce heat and simmer until apples are tender. Stir in reserved pork and cook for about 5 more minutes. Add chopped walnuts just before serving.
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