Stewed Pork Loin with Butternut Squash Apple & Raisins
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Stewed Pork Loin with Butternut Squash Apple & Raisins
Ingredients
Main
- 1750 g 3.75lb pork loin
- 1 butternut squash (peeled and diced)
- 2 red apples (peel on, diced)
- 1 large onion (sliced)
- 1/2 cup organic raisins
- 3-4 sprigs fresh rosemary
Cooking liquid
- 1-1/2 cup sweet apple cider (or unsweetened apple juice)
- 1 cup bone broth
- 1/4 cup apple cider vinegar
- 2 tbsp Dijon mustard
- 1-1/2 tsp Himalayan salt
- 1 tsp freshly ground black pepper
- 1 tsp ground Ceylon cinnamon
- 1/4 tsp ground cloves
Instructions
4 steps
- 1
Remove all visible fat from the pork loin and cut it into 8 to 12 slices. Place the pork in a 7 quart Dutch oven and then place the sliced onion, fresh rosemary, diced butternut squash, apples and raisins right on top.
- 2
In a large glass measuring cup, add the ingredients for the cooking liquid and mix with a flat whisk until well combined. Add this to the Dutch oven, place the lid on and cook in a 350°F oven for about 75 minutes, or until the squash is really tender.
75 min - 3
Remove the lid and continue cooking for an additional 25 to 30 minutes, or until some of the cooking liquid has evaporated and the top starts to turn nicely golden.
- 4
Remove rosemary sprigs and serve.
Progress
0 / 4 steps