Pork Harvest Dinner Recipe


Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings6
MethodMain Ingredient


 Nonstick spray coating5
 Sirloin pork roast2 Pound
 Frozen apple juice concentrate6 Ounce (1 Can)
 Chopped onion1⁄2 Cup (8 tbs)
 Chopped celery1⁄2 Cup (8 tbs)
 Instant chicken bouillon granules1 Teaspoon
 Whole allspice6
 Whole black peppercorns4
 Bay leaf1
 Butternut squash/Other winter squash1 Pound (1 Piece)
 Apples2 Large
 Lemon juice1 Teaspoon
 Cold water1 Tablespoon
 Vinegar1 Tablespoon
 Corn starch2 Teaspoon

Nutrition Facts

Serving size

Calories 364 Calories from Fat 101

% Daily Value*

Total Fat 11 g17.2%

Saturated Fat 3.6 g17.8%

Trans Fat 0 g

Cholesterol 96.8 mg

Sodium 290 mg12.1%

Total Carbohydrates 34 g11.2%

Dietary Fiber 3.7 g14.7%

Sugars 20.4 g

Protein 32 g64.8%

Vitamin A 162.8% Vitamin C 37.8%

Calcium 7.4% Iron 12.7%

*Based on a 2000 Calorie diet


Spray a Dutch oven with nonstick coating.
Brown meat in the Dutch oven.
Add apple juice concentrate, onion, celery, bouillon granules, allspice, peppercorns, and bay leaf.
Bring to boiling, then reduce heat.
Cover and simmer about 1 hour or until meat is almost tender.
Meanwhile, remove seeds and membranes from squash.
Cut into 1/2-inch slices.
Remove peel, then halve or quarter the slices.
Core apples and cut into eighths, then brush with lemon juice.
Add squash to the Dutch oven.
Cover; simmer for 10 minutes.
Add apples, then cover and simmer about 10 minutes more or until meat and squash are tender.
Transfer meat, squash, and apples to a platter.
Keep warm.
Strain pan juices and discard allspice, peppercorns, and bay leaf.
Skim fat from juices.
Measure juices and add enough water to make 1 cup liquid.
Return to Dutch oven.
Stir together water, vinegar, and cornstarch; add to pan juices.
Cook and stir till thickened and bubbly, then cook and stir 2 minutes more.