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.

Daisy
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

365 calories; 13.8 g total fat; 59 mg cholesterol; 53 mg sodium. 42.9 g carbohydrates; 21.2 g protein; Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/24/2008
It definitely is a sweet main dish so don't forget to make some sides to even it out. Uncle Ben's long grain and wild rice went very well. I made a few teeny changes no mace cranberries or apple juice... so I used cardamom dried dates and apple cider. For a prettier presentation slice the squash into french fry shapes and leave the apples in wedge shapes. All the cubing is ugly and a lot more work... Read More
(7)

Most helpful critical review

Rating: 1 stars
10/25/2006
This sounded so good and what few reviews it had gotten were all good. I didn't like it much at all. I love squash and pork but their flavor was completely overwhelmed by the spices. It was like having potpourri for dinner. Might have made a good salsa omitting the squash for a whole pork tenderloin. Read More
(1)
27 Ratings
  • 5 star values: 17
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
11/24/2008
It definitely is a sweet main dish so don't forget to make some sides to even it out. Uncle Ben's long grain and wild rice went very well. I made a few teeny changes no mace cranberries or apple juice... so I used cardamom dried dates and apple cider. For a prettier presentation slice the squash into french fry shapes and leave the apples in wedge shapes. All the cubing is ugly and a lot more work... Read More
(7)
Rating: 5 stars
07/23/2003
We thought this recipe was excellent. Great winter meal. Read More
(7)
Rating: 4 stars
11/24/2008
It definitely is a sweet main dish so don't forget to make some sides to even it out. Uncle Ben's long grain and wild rice went very well. I made a few teeny changes no mace cranberries or apple juice... so I used cardamom dried dates and apple cider. For a prettier presentation slice the squash into french fry shapes and leave the apples in wedge shapes. All the cubing is ugly and a lot more work... Read More
(7)
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Rating: 5 stars
10/26/2003
I love this dish. It has all the wonderful flavors of fall. The butternut squash takes on a wonderful sweet taste due to the brown sugar and spices. I used apple cider the last time I made it as that is what I had on hand and it made the flavor even more intense. Read More
(6)
Rating: 5 stars
04/08/2006
Wonderful holiday dish! I'm not usually one for pork but... WOW! For the sake of presentation I kept the pork tenderlion whole (instead of cubing it as the recipe suggests). I cooked it in the oven for between 1-2 hours (you need to monitor it since ovens differ). I also couldn't find any butternut squash so I omitted that completely. Finally since I didn't want to go out and buy cloves and mace just for this recipe I used Allspice instead. It was fantastic! I'll definately be making this one again! Read More
(4)
Rating: 4 stars
10/11/2002
My guests were impressed by this dish and it was very tasty. It was also a lot of work! I liked making something out-of-the-ordinary but I will not go through the effort of preparing this dish on a regular basis - special occasions only. Glad to add it to my recipe box though! Read More
(3)
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Rating: 5 stars
11/04/2008
Great recipe for a fall day. I only made two small changes; I omitted the salt and pepper and added them later and instead of apple juice I used apple spiced wine. This one is a keeper! Excellent leftovers as well if there is any left! Read More
(2)
Rating: 5 stars
11/02/2010
Doubled the recipe added some sweet potatoes. Fantastic on top of brown rice! Nom nom nom!!! Read More
(1)
Rating: 5 stars
10/04/2006
Great recipe! It was delicious and tender. I had fresh cranberries (yay fall!) so used those reduced the apple subbed cranberry juice and maple syrup and served with egg noodles and steamed greens and it was outstandingly scrumptious. Read More
(1)
Rating: 5 stars
08/29/2002
This recipe was just out of this world! Read More
(1)
Rating: 1 stars
10/25/2006
This sounded so good and what few reviews it had gotten were all good. I didn't like it much at all. I love squash and pork but their flavor was completely overwhelmed by the spices. It was like having potpourri for dinner. Might have made a good salsa omitting the squash for a whole pork tenderloin. Read More
(1)