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TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES: 6 servings

Ingredients

  • 1-1/2 pounds boneless pork loin roast, cut into 1-inch cubes
  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 3 cups chicken broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon rubbed sage
  • 1 bay leaf
  • 1 medium butternut squash, peeled and cubed (3 cups)
  • 2 medium apples, peeled and cubed

Nutritional Facts

1 cup equals 289 calories, 11 g fat (5 g saturated fat), 79 mg cholesterol, 867 mg sodium, 23 g carbohydrate, 6 g fiber, 26 g protein.

Directions

  1. In a large saucepan, cook pork and onion in butter until meat is tender. Add garlic; cook 1 minute longer. Drain. Add the broth, salt, rosemary, sage and bay leaf. Cover and simmer for 20 minutes.
  2. Stir in squash and apples; simmer, uncovered, for 20 minutes or until squash and apples are tender. Discard bay leaf. Yield: 6 servings.
Originally published as Harvest Stew in The Taste of Home Cookbook 2008, p176

Nutritional Facts

1 cup equals 289 calories, 11 g fat (5 g saturated fat), 79 mg cholesterol, 867 mg sodium, 23 g carbohydrate, 6 g fiber, 26 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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