Pork and Butternut Squash Stir-Fry with Cranberries

2 pounds butternut squash, peeled, seeded and cut into 1 inch pieces

1 medium onion, chopped

1/4 tsp salt

1/8 tsp pepper

12 ounces pork tenderloin, cut into thin strips

1/4 tsp pumpkin pie spice or ground cloves

1/2 c fresh cranberries, coarsely chopped

1 c orange juice

1/4 c raspberry vinaigrette

1/4 c slivered almonds, toasted

 

Blanch squash; drain well. Meanwhile, spray large skillet or wok with cooking spray. Heat on medium-high heat. Add onions; cook and stir 3 minutes or until lightly browned. Season with salt and pepper. Add squash and meat; cook and stir 3 minutes or until meat is cooked through. Stir in spice.

 

Add cranberries, orange juice and dressing; mix lightly. Cook 5 minutes or until slightly thickened, stirring occasionally. Sprinkle with almonds and serve over brown rice.

 

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