Fall Pork with Apples & Kale
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
3 cups cubed Butternut Squash2 t Extra Virgin Olive Oil4 slices Bacon2 cups chopped Onions12 smashed & minced Garlic Cloves1 1/4 pounds Pork Tenderloin8 cups chopped Kale2 chopped Granny smith (or other pie) Apples1/2cup Apple Cider1T Apple Cider Vinegar1 t Black Pepper1/4 t salt
1) Pre-heat oven to 400 degrees. Mix butternut squash and olive oil in a baking pan, and roast. Let it roast away while you're doing all the other steps.
2) Cook 4 slices of bacon in your largest frying pan (a huge wok is even better.) Cook 5 minutes, and remove bacon and put aside. Leave bacon drippings in pan.
3) Cook onions, garlic cloves, and pork in covered pan over medium heat 10 minutes.
4) Add Kale, cover, cook 5 more minutes.
5) Add cider and cider vinegar, cover, cook 5 more minutes.
6) Add apples, butternut squash, bacon, salt and pepper. Mix all ingredients thoroughly. Cook, covered, 10 minutes more.
Serving Size: Makes 3 large portions
Number of Servings: 3
Recipe submitted by SparkPeople user TULLYFITZ.
2) Cook 4 slices of bacon in your largest frying pan (a huge wok is even better.) Cook 5 minutes, and remove bacon and put aside. Leave bacon drippings in pan.
3) Cook onions, garlic cloves, and pork in covered pan over medium heat 10 minutes.
4) Add Kale, cover, cook 5 more minutes.
5) Add cider and cider vinegar, cover, cook 5 more minutes.
6) Add apples, butternut squash, bacon, salt and pepper. Mix all ingredients thoroughly. Cook, covered, 10 minutes more.
Serving Size: Makes 3 large portions
Number of Servings: 3
Recipe submitted by SparkPeople user TULLYFITZ.
Nutritional Info Amount Per Serving
- Calories: 719.3
- Total Fat: 22.1 g
- Cholesterol: 146.4 mg
- Sodium: 380.4 mg
- Total Carbs: 72.2 g
- Dietary Fiber: 16.2 g
- Protein: 63.9 g
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