This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Acorn Squash With Savory Pork
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- #46090
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 medium acorn squash, cut in half
1/2 cup water
1/2 cup butter
3/4 pound pork tenderloin, cut into 2- x 12-inch strips
2 medium onions, chopped
2 ribs celery, sliced into 1/4-inch pieces
1/2 teaspoon salt
1/2 teaspoon dried marjoram leaves
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
2 cups cubed (1-inch size) rye bread
1 tablespoon freshly grated orange peel
directions
Heat oven to 375 degrees F.
Place squash, cut-side up, in a 13- x 9-inch baking pan. Pour water in bottom of pan to 1/4 inch. Cover and bake for 45 to 50 minutes or until fork tender.
Meanwhile, melt butter in a 10-inch skillet until sizzling. Add all remaining ingredients except rye bread and orange peel. Cook over medium-high heat, stirring occasionally, until pork is no longer pink (15 to 20 minutes).
Stir in rye bread and orange peel. Continue cooking, stirring occasionally, until heated through (3 to 4 minutes).
To serve, divide mixture evenly among baked squash.
added by
sandyu42
nutrition data
725 calories, 30 grams fat, 86 grams carbohydrates, 31 grams protein per serving.
Beer makes batters better, meat more tender, and sauces more flavorful.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
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