Pork with Squash and Apples
You can never have too many main course recipes, so give Pork with Squash and Apples a try. This recipe serves 4. One portion of this dish contains about 50g of protein, 21g of fat, and a total of 541 calories. This recipe covers 44% of your daily requirements of vitamins and minerals. Head to the store and pick up nutmeg, butternut squash, butter, and a few other things to make it today. To use up the nutmeg you could follow this main course with the Nutmeg Cake as a dessert. From preparation to the plate, this recipe takes roughly 53 minutes. It is a good option if you're following a gluten free and primal diet.
Preheat the oven to 425 degrees.
Mix the nutmeg, 1 teaspoon garlic and the sage in a bowl. Rub over the pork and season with salt and pepper.
Toss the squash, apples, onion, the remaining 1/2 teaspoon garlic, the honey mustard, and salt and pepper to taste in a bowl.
Spread out on a long sheet of foil.
Add the rosemary and 3 tablespoons butter, then bring the ends of the foil together and crimp to seal into a packet.
Place the packet on a baking sheet and roast on the upper rack until tender, 30 to 35 minutes. Poke holes in the packet to release steam.
Meanwhile, heat a large ovenproof skillet over medium-high heat.
Add the remaining 2 tablespoons butter, then brown the pork on all sides, about 8 minutes.
Add 2 tablespoons water and scrape up any browned bits from the pan, then transfer the skillet to the lower oven rack and roast until a thermometer registers 150, about 15 minutes.
Transfer the meat to a cutting board and let rest 5 minutes.
Return the skillet to medium heat.
Add 1/2 cup water, scrape up any browned bits and simmer about 2 minutes. Slice the pork and drizzle with the pan juices.
Serve with the squash and apples.
Photograph by Antonis Achilleos