Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light September 2011


Recipe Summary

Serves 4 (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

248 calories; fat 6.3g; saturated fat 1.1g; sodium 669mg.