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Sweetly Spiced Pork

Sweetly Spiced Pork

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Lola

Lola

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 42.9g
  • 14%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 53 mg
  • 2%

Based on a 2,000 calorie diet

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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Reviews

RJMCDADE
5

RJMCDADE

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.

NJSS2000
5

NJSS2000

7/23/2003

We thought this recipe was excellent. Great winter meal.

FSQUEEN
4

FSQUEEN

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...

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