Stewed Pork Loin with Butternut Squash, Apple & Raisins
Ingredients
The meat and vegetables
-
1750
g
pork loin
-
1
butternut squash, peeled and diced
-
2
red apples, peel on, diced
-
1
large
onion, sliced
-
½
cup
organic raisins
-
3-4
sprigs
fresh rosemary
The cooking liquid
-
1½
cup
sweet apple cider or unsweetened apple juice
-
1
cup
bone broth
-
¼
cup
apple cider vinegar
-
2
tbsp
Dijon mustard
-
1½
tsp
Himalayan salt
-
1
tsp
freshly ground black pepper
-
1
tsp
ground Ceylon cinnamon
-
¼
tsp
ground cloves
Instructions
- Remove visible fat from the pork loin and cut it into 8 to 12 slices.
- Place the pork in a Dutch oven and layer with sliced onion, fresh rosemary, diced butternut squash, apples, and raisins.
- In a measuring cup, mix the ingredients for the cooking liquid until well combined.
- Pour the cooking liquid into the Dutch oven, cover, and bake at 350°F for about 75 minutes until the squash is tender.
- Remove the lid and continue cooking for an additional 25 to 30 minutes to evaporate some liquid and brown the top.
- Remove rosemary sprigs and serve hot.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
10g
Total carbohydrates
40g
Total protein
30g
Sodium
800mg
Cholesterol
70mg
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