Pork Fillet with Apple, Butternut Squash and Cranberries

    (27)
    1 hour

    Cubes of pork fillet are seasoned with cinnamon and cloves and cooked with apple, butternut squash, cranberries and crunchy walnuts. A lovely main dish with all the flavours of autumn!


    21 people made this

    Ingredients
    Serves: 5 

    • 450g pork fillet, cubed
    • 1 tablespoon olive oil
    • Salt and pepper to taste
    • 1/2 teaspoon ground cinnamon
    • 225g butternut squash, cubed
    • 1 onion, chopped
    • 1/2 teaspoon ground cloves
    • 1/4 teaspoon ground mace
    • 2 tart apples - peeled, cored and chopped
    • 120g dried cranberries
    • 2 tablespoons dark brown sugar
    • 120ml apple juice
    • 60g chopped walnuts, toasted
    • salt and pepper to taste

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    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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    Reviews & ratings
    Average global rating:
    (27)

    Reviews in English (21)

    by
    0

    Wow what an amazing sounding recipe, so going to try this for tea tomorrow...but may substitute beef for pork....my mouth was watering just reading it...will up date this once I have cooked it...  -  07 Feb 2011

    by
    6

    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...  -  24 Nov 2008  (Review from Allrecipes US | Canada)

    by
    6

    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.  -  16 Nov 2002  (Review from Allrecipes US | Canada)

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