Ingredients

The following ingredients have 6 Servings
  • 1750 g 3.75lb pork loin
  • 1 butternut squash (peeled and diced)
  • 2 red apples (peel on, diced)
  • 1 large onion (sliced)
  • 1/2 cup organic raisins
  • 3-4 sprigs fresh rosemary
  • 1-1/2 cup sweet apple cider (or unsweetened apple juice)
  • 1 cup bone broth
  • 1/4 cup apple cider vinegar
  • 2 tbsp Dijon mustard
  • 1-1/2 tsp Himalayan salt
  • 1 tsp freshly ground black pepper
  • 1 tsp ground Ceylon cinnamon
  • 1/4 tsp ground cloves

Instruction

  • Remove all visible fat from the pork loin and cut it into 8 to 12 slices. Place the pork in a 7 quart Dutch oven and then place the sliced onion, fresh rosemary, diced butternut squash, apples and raisins right on top.
  • In a large glass measuring cup, add the ingredients for the cooking liquid and mix with a flat whisk until well combined. Add this to the Dutch oven, place the lid on and cook in a 350°F oven for about 75 minutes, or until the squash is really tender.
  • Remove the lid and continue cooking for an additional 25 to 30 minutes, or until some of the cooking liquid has evaporated and the top starts to turn nicely golden.
  • Remove rosemary sprigs and serve.