Pork Harvest Dinner
|Nonstick spray coating||5|
|Sirloin pork roast||2 Pound|
|Frozen apple juice concentrate||6 Ounce (1 Can)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Instant chicken bouillon granules||1 Teaspoon|
|Whole black peppercorns||4|
|Butternut squash/Other winter squash||1 Pound (1 Piece)|
|Lemon juice||1 Teaspoon|
|Cold water||1 Tablespoon|
|Corn starch||2 Teaspoon|
Spray a Dutch oven with nonstick coating.
Brown meat in the Dutch oven.
Add apple juice concentrate, onion, celery, bouillon granules, allspice, peppercorns, and bay leaf.
Bring to boiling, then reduce heat.
Cover and simmer about 1 hour or until meat is almost tender.
Meanwhile, remove seeds and membranes from squash.
Cut into 1/2-inch slices.
Remove peel, then halve or quarter the slices.
Core apples and cut into eighths, then brush with lemon juice.
Add squash to the Dutch oven.
Cover; simmer for 10 minutes.
Add apples, then cover and simmer about 10 minutes more or until meat and squash are tender.
Transfer meat, squash, and apples to a platter.
Strain pan juices and discard allspice, peppercorns, and bay leaf.
Skim fat from juices.
Measure juices and add enough water to make 1 cup liquid.
Return to Dutch oven.
Stir together water, vinegar, and cornstarch; add to pan juices.
Cook and stir till thickened and bubbly, then cook and stir 2 minutes more.