• 5servings
  • 60minutes
  • 289calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsC, P
MineralsCopper, Natrium, Fluorine, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 450g pork fillet, cubed

  2. 1 tablespoon olive oil

  3. Salt and pepper to taste

  4. 1/2 teaspoon ground cinnamon

  5. 225g butternut squash, cubed

  6. 1 onion, chopped

  7. 1/2 teaspoon ground cloves

  8. 1/4 teaspoon ground mace

  9. 2 tart apples - peeled, cored and chopped

  10. 120g dried cranberries

  11. 2 tablespoons dark brown sugar

  12. 120ml apple juice

  13. 60g chopped walnuts, toasted

  14. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Heat oil in a large frying pan over medium heat. Add pork and fry until lightly browned, about 3 to 4 minutes. Stir in cinnamon and season with salt and pepper to taste. Remove pork from frying pan and set aside.

  2. To same frying pan, add squash and gently cook for 4 minutes. Add additional oil if needed. Stir in onion and fry until soft. Stir in the cloves, mace, apples, cranberries and dark brown sugar. Saute for 4 to 5 minutes. Stir in the apple juice, reduce heat and simmer until apples are tender. Stir in pork fillet and cook for about 5 more minutes. Add chopped walnuts just before serving.


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