Spiced Pork Tenderloin, Butternut Squash, and Wild Rice Stew

Fall is here! In Los Angeles, somewhere mid-September I always feel the need to create fall in my apartment since it is not happening outside. So, I pull out my fake leaves, cider-spiced candles, pumpkin salt and pepper shakers, etc. Well, though there are no brightly colored leaves outside to rake into piles and waft their musty sweet scents, the temperatures have dropped enough to make it feel like autumn. This stew is perfect for a chilly fall night. With spices like cloves and cinnamon and fall flavors like butternut squash and apple, this stew says "Welcome, Autumn."

Though this is a little carb-heavy, they're super healthy carbs with lots of nutrition.

1 box wild rice
2 Tablespoons Extra Virgin Olive Oil
1 shallot, minced
1 package frozen butternut squash
1/4 cup apple juice
1 pork tenderloin, cut into 1/2 inch cubes.
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon chili powder
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 cups chicken broth

1. Prepare wild rice according to package directions. (With spices if included)

2. Over medium-high heat, put one Tablespoon oil into large saucepan. When hot, add shallot. Cook for 2-3 minutes, or until translucent.

3. Add apple juice, stir, cover, and reduce heat to medium-low. Cook, covered, for 4 minutes.

4. Meanwhile, combine cloves through garlic and sprinkle over pork pieces. Toss till all the pork is coated.

5. When squash is done, empty contents of the pan to a bowl and return pan to the stove. Add the other Tablespoon of oil. Turn heat back up to medium-high and add pork. Brown on all sides.

6. Add squash back into pan with the pork and add 2 cups chicken broth. Bring to a boil, turn heat to medium-low, and simmer. When rice is ready, add to pan. Simmer 20 minutes.

Serves 4.

Printable version here.