Pork with Squash and Onions
Source of Recipe
Recipes in the Mail - Nov. 7, 2001 edition; FEATURE: Southern
Recipe Introduction
This entree is simple and adds elegant effect to a delicious dinner.
List of Ingredients
FEATURE: Southern
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Pork with Squash and Onions
Makes 4 servings
Ingredients
1 large acorn squash
4 lean and boneless pork loin
1 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cloves garlic, finely chopped
1 onion, cut into 1/4 inch slices
1/4 cup chicken broth
1 cooking apple, unpeeled and cut into eighths
1/4 teaspoon salt
1/4 teaspoon ground black pepper Recipe
Directions
1 Cut squash crosswise into 1-inch slices;
remove seeds and fibers. Cut each slice
into fourths; set aside.
2 Remove fat from pork. Mix sage, 1/2
teaspoon salt, 1/4 teaspoon pepper and
the garlic; rub on both sides of pork.
3 Cook pork in 10-inch nonstick skillet
over medium heat about 6 minutes, turning
once, until brown. Place onion on pork.
Pour broth around pork. Heat to boiling;
reduce heat.
4 Place squash and apple on pork. Sprinkle
with 1/4 teaspoon salt and 1/4 teaspoon
pepper. Cover and simmer about 15 minutes
or until squash is tender and pork is
slightly pink when cut near bone.
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