3 large granny smith apples, cored and thickly sliced
1 butternut squash (1 1/2 lbs), peeled, seeded and cut into 1 inch cubes about 4 cups)
2 tbsp packed brown sugar
1/2 tsp ground cinnamon
1 3/4 cups chicken broth
2 tsp all purpose flour
Instructions
heat the oven to 425. spray a 17X11 inch roasting
pan with cooking spray. brush the pork with the oil
and sprinkle with pepper. put the pork in the
prepared pan.
put the apples, squash, sugar, cinnamon and 1/2 cup
of the broth in a large bowl. toss to coat with
mixture. add the squash mixture to the pan
bake for 25 mins or until the pork is cooked
through, stirring the squash mixture once while
it's cooking. remove the pork from the pan to a
cutting board and let it stand for 10 mins before
slicing. continue to bake the squash mixture for
15 mins more or until browned. remove the squash
from the pan with a slotted spoon.
stir the flour into the drippings in the roasting
pan. cook and stir over medium hear for 1 min then
gradually stir in the remaining broth. cook and
stir until the mixture boils and thickens. thinly
slice the pork and arrange on a serving plater
with the veggies. pour the sauce into a gravy boat
and serve with the pork.
Originally Submitted
1/17/2011
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