Pork Fillet with Apple, Butternut Squash and Cranberries

    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

    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

    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 in English (22)


    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


    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)


    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)