maple orange pork with acorn squash and wild rice with cranberries

this is a staple here. littlefoodie will ask for seconds and then thirds so i make it often for the little man. its also very quick which is helpful on a busy day. i've made it with a few different squash's but i think spaghetti squash is our favorite. the juice complements the steamed broccoli so well. i serve it with wild rice cooked in veggie broth, dried cranberries and salt and pepper.

enjoy!

1 pork tenderloin, cut into 1 in chunks
unbleached flour to coat pork
1 onion, hlaved and thinly sliced
2 garlic clvs, minced
1 acorn squash (or other wintery squash) cut into 1 in chunks
1 tsp dried rubbed sage
1/4 tsp cayenne
1 cup organic veggie broth
1/4 cup fresh squeezed orange juice
1/4 cup organic pure maple syrup
salt and pepper.

toss pork with enough flour to lightly coat and season with salt and pepper and sage.

saute onion and garlic in olive oil until soft and cooked. add pork and brown. throw in squash, cayenne, broth, orange juice, maple syrup and salt and pepper to taste. bring to a boil. reduce heat to low simmer and cook until squash is done and liquid is lightly thickened. about 25 min. serve.

wild rice with cranberries
1 cup wild rice, rinsed and drained
3 cups organic veggie broth
1 cup organic dried perservative free cranberries
salt and pepper to taste

bring broth to boil. add in rice and cranberries. bring to boil and then cover, reduce heat and cook 45 min on low or until tender.

sauteed pork with persimmons, figs and sage

i wrote a long post out...blogger is not working and killed it! ughhh. my energy is spent. try this recipe...if you like pork, persimmons, figs and sage this will be a big hit. littlefoodie loved it!!!!

i served it with a wild rice medley with cranberries and tossed with goat cheese and roasted brussel sprouts.
enjoy!


1 pork tenderloin, trimmed and diced into 1 in cubes
unbleached flour
garlic powder
salt and pepper to taste
2 persimmons, peeled and diced
3-4 dried figs, diced
1 tsp minced garlic
juice of 1 orange
2 sage leaves, finely chopped
1/2 cup beef broth, (chicken or veg is fine)
2 tbl honey
salt and pepper to taste


in a baggie combine flour, salt and pepper and garlic powder. add pork and toss to coat. saute pork in olive oil until brown on one side. turn over and continue to cook on med low.

in a small saucepan add persimmons, figs, orange juice, broth, sage, garlic, honey and s&p. heat until boiling.

when pork is done turn heat to high and add the persimmon/fig mixture to it. deglaze the pan, scrape up bits and stir until liquid is evaporated.

now eat!!!!