Beer makes batters better, meat more tender, and sauces more flavorful.
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.
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