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    Pork with Squash and Onions

    Source of Recipe

    Recipes in the Mail - Nov. 7, 2001 edition; FEATURE: Southern

    Recipe Introduction

    This entree is simple and adds elegant effect to a delicious dinner.

    List of Ingredients

    FEATURE: Southern

    Pork with Squash and Onions

    Makes 4 servings

    1 large acorn squash
    4 lean and boneless pork loin
    1 teaspoon dried sage
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    2 cloves garlic, finely chopped
    1 onion, cut into 1/4 inch slices
    1/4 cup chicken broth
    1 cooking apple, unpeeled and cut into eighths
    1/4 teaspoon salt
    1/4 teaspoon ground black pepper



    1 Cut squash crosswise into 1-inch slices;
    remove seeds and fibers. Cut each slice
    into fourths; set aside.

    2 Remove fat from pork. Mix sage, 1/2
    teaspoon salt, 1/4 teaspoon pepper and
    the garlic; rub on both sides of pork.

    3 Cook pork in 10-inch nonstick skillet
    over medium heat about 6 minutes, turning
    once, until brown. Place onion on pork.
    Pour broth around pork. Heat to boiling;
    reduce heat.

    4 Place squash and apple on pork. Sprinkle
    with 1/4 teaspoon salt and 1/4 teaspoon
    pepper. Cover and simmer about 15 minutes
    or until squash is tender and pork is
    slightly pink when cut near bone.




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