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Author Notes: I was so excited to see this contest - because this time of year I pretty much always have a pork loin in the freezer and cider in the fridge in case of "emergency". I made it my personal challenge to make something delicious from what was already available in my fridge, freezer and garden - and this came out pretty darn tasty! If you don't have a tagine you can use a Dutch oven - but put a tagine on your list for Santa too!! —aargersi
Pork loin with butternut squash and herbs
- 2 tablespoons olive oil
- 1 1.5 lb pork loin
- 1 cup sweet onion cut in chunks
- 2 cups butternut squash - peeled seeded and cubed
- 3-4 cloved garlic - chopped
- 2 large shallots - chopped
- 1 handful fresh thyme
- 1 cinnamon stick
- 3-4 fresh sage leaves
- 1 1/2 cups apple cider
- 1 cup low salt chicken broth
- 1 teaspoon sweet paprika
- Cut the pork loin into medium sized chunks, season with salt and pepper. Heat the olive oil in the tagine to medium high, and then brown the pork on all sides. Remove the pork and set aside. Turn heat to medium, add the onions and brown for 2-3 minutes. Add the shallots and the garlic and brown another 2-3 minutes.
- Lay the pork loin on top of the onion mixture. Distribute the squash cubes evenly in the pan. Tie the thyme into a bundle with kitchen string and lay it on top. Add the cider, broth, cinnamon stick and sage. Sprinkle the paprika on top and cover - cook on medium low for 1 1/2 - 2 hours, until pork and squash are very tender. Serve over mashed red skinned potatoes.
Mashed red skinned potatoes
- 12 small red skinned potatoes
- 1/2 cup sour cream
- 1/2 stick unsalted butter
- salt and pepper to taste
- Boil the potatoes until very tender. Drain and let them sit in the pan for a few minutes. Put the pan back on the heat and add the butter. When it is melted, remove from heat and add sour cream. Hand mash until they are mashed but retain a bit of texture. Salt and pepper to taste.
- This recipe was entered in the contest for Your Best Pork with Cider
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