Sweetly Spiced Pork Recipe - Allrecipes.com
Sweetly Spiced Pork Recipe
  • READY IN 1 hr

Sweetly Spiced Pork

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Heat oil in a large skillet over medium heat. Add pork and saute until lightly browned, about 3 to 4 minutes. Stir in cinnamon and season with salt and pepper to taste. Remove pork from skillet and set aside.
  2. To same skillet add squash and saute for 4 minutes. Add additional oil if needed. Stir in onion and saute until soft. Stir in the cloves, mace, apples, cranberries and brown sugar. Saute for 4 to 5 minutes. Stir in the apple juice, reduce heat and simmer until apples are tender. Stir in reserved pork and cook for about 5 more minutes. Add chopped walnuts just before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2003

We thought this recipe was excellent. Great winter meal.

Most Helpful Critical Review
Oct 25, 2006

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.


19 Ratings

Nov 24, 2008

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...

Oct 26, 2003

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.

Apr 08, 2006

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!

Oct 11, 2002

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!

Nov 04, 2008

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!

Jan 07, 2010

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.


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  • Calories
  • 365 kcal
  • 18%
  • Carbohydrates
  • 42.9 g
  • 14%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 13.8 g
  • 21%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 21.2 g
  • 42%
  • Sodium
  • 53 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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