Yield
Serves 4 (serving size: 1 cup)

How to Make It

Sprinkle pork tenderloin with 1/2 teaspoon salt and black pepper. Heat canola oil in a Dutch oven over medium-high heat. Add pork, and sauté for 2 minutes. Add onion, paprika, ground cumin, red pepper, saffron, and garlic; sauté for 1 minute. Stir in water, chicken broth, and cinnamon stick. Bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Stir in butternut squash and pearl onions. Cook, covered, for 15 minutes or until the vegetables are tender. Remove from heat, and stir in parsley, lemon juice, and 1/4 teaspoon salt.

Ratings & Reviews

AJLSickau's Review

BrendaLRGale
December 05, 2012
This was pretty good. I used beef stock instead of the chicken broth because I had a partial box in the fridge - definitely added more depth of flavor, and didn't need the extra salt at the end. I added a little extra squash (about 1/2 cup more) and used frozen pearl onions, which cooked quicker. Definitely had a little kick, but I used less ground red pepper than called for. Served over white jasmine rice. Would make again - definitely a good, solid recipe.

BrendaLRGale's Review

AJLSickau
February 07, 2012
Fantastic flavor! To easily peel the pearl onions, I put them in boiling water for 3 minutes, rinsed them in cold water, cut the root ends and pinched them out of the skins. That extra cooking time made them perfect in the dish. Only FOUR pts! Served in bowls over coucous cooked in lower sodium, fat-free chicken broth. (4 pts for the coucous, for a total of only 8 pts!)

1hungeryferret's Review

1hungeryferret
January 18, 2012
Served it with a sun-dried tomato couscous (from a box) and a spicy moroccan carrot salad. In the future, I would cook the pearl onions for an extra 10 or 15 minutes before adding the squash, cause they were still a little firm compared to everything else.