Roast Pork with Green Apples and Squash
2016-06-15- Cuisine: American
- Course: Main course
- Skill Level: Easy
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- Servings: 6
- Prep Time: 10m
- Cook Time: 40m
Average Member Rating
(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
343 -
Total Fat
5 g -
Saturated Fat
2 g -
Cholesterol
53 mg -
Sodium
565 mg -
Potassium
1024 mg -
Carbohydrates
31 g -
Dietary Fiber
4 g -
Sugars
8 g -
Protein
24 g
Ingredients
- 2 pork tenderloins (3/4 pound each)
- 1 teaspoon olive oil
- 1/4 teaspoon black pepper
- 3 large Granny Smith apples, cored and sliced
- 2 tablespoons brown sugar
- 1/4 teaspoon cinnamon
- 1-3/4 cups chicken broth
- 2 teaspoons flour
- 1-1/2 pounds butternut squash, peeled and cubed
Method
Step 1
Brush pork with oil and sprinkle with pepper. Place in a baking dish coated with cooking spray.
Step 2
In a bowl mix apples, brown sugar, cinnamon, and 1/2 cup chicken broth. Add to pan. Add squash.
Step 3
Roast at 425° for 25-35 minutes, stirring sauce once. Remove pork from pan and let stand 10 minutes.
Step 4
Roast squash until browned, about 15 minutes. Remove squash.
Step 5
Mix remaining broth and flour. Stir into pan drippings Cook until mixture boils and thickens, stirring constantly.
Leftover squash and apples make great soup. Combine them with a chopped onion, 4 cups of chicken or veggie broth, ginger, salt, pepper, and any other seasonings you like. Simmer in a pot or in a slow cooker on low for a few hours until the ingredients are tender. Purée in batches or smooth with an immersion blender. If you want to make it creamy, add a cup of heavy cream or half a block of cream cheese and heat through.