Recipe by Lola
"Fragrant with spices and rich with the interplay of sweetly tart flavors. This simple pork dish is a perfect fall or winter meal. Serve it with a wild rice pilaf and some steamed greens. Complete the experience with a glass of Merlot. For a simple dessert serve some sliced fresh pears, sprinkle them with crumbled gorgonzola and dribble them with maple syrup."
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pork tenderloin, cubed
salt and pepper to taste
butternut squash, cubed
tart apples - peeled, cored and chopped
chopped walnuts, toasted
We thought this recipe was excellent. Great winter meal.
This sounded so good, and what few reviews it had gotten were all good. I didn't like it much at all. I love squash and pork, but their flavor was completely overwhelmed by the spices. It was like having potpourri for dinner. Might have made a good salsa, omitting the squash, for a whole pork tenderloin.
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.
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...
Wonderful holiday dish! I'm not usually one for pork, but... WOW! For the sake of presentation, I kept the pork tenderlion whole (instead of cubing it as the recipe suggests). I cooked it in the oven for between 1-2 hours (you need to monitor it since ovens differ). I also couldn't find any butternut squash so I omitted that completely. Finally, since I didn't want to go out and buy cloves and mace just for this recipe I used Allspice instead. It was fantastic! I'll definately be making this one again!
My guests were impressed by this dish and it was very tasty. It was also a lot of work! I liked making something out-of-the-ordinary, but I will not go through the effort of preparing this dish on a regular basis - special occasions only. Glad to add it to my recipe box though!
Great recipe for a fall day. I only made two small changes; I omitted the salt and pepper and added them later and instead of apple juice I used apple spiced wine. This one is a keeper! Excellent leftovers as well if there is any left!
No apple juice used apple cider vinegar. Turned out very well will all spice instead of mace and cloves. Next time I am gong to throw a can of pineapple chuncks in at the end. Just long enough to heat up.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweetly Spiced Pork
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 124
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