Pork, Butternut Squash Skillet Dinner

Pork, Butternut Squash Skillet Dinner

Total time: 40 minutes

Ingredients:

• 10oz (300gr) pork tenderloin or boneless chops, cut into bite-size pieces
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups butternut squash, cut into bite-size pieces
• 1/2 green pepper, chopped
• 1/3 cup Greek olives, pitted and chopped
• 1 preserved lemon, pulp removed, rinds sliced
• 1 tsp paprika
• 1/2 tsp cumin
• 1/4 tsp ginger
• 2oz (60gr) feta, crumbled
• 1 tbs olive oil
• 1 cup (8oz, 240ml) chicken stock
• 1 tbs cornstarch (Maizena, corn flour) dissolved in 2 tbs water
• Brown Rice:
• 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
• 1 cup (8oz, 240ml) chicken stock

Instructions:

• Brown Rice:
• Cook rice according to package instructions.
• Pork and Vegetables:
• Heat olive oil in large nonstick skillet.
• Add onions, peppers to skillet and sauté 5 minutes.
• Add garlic, pork, and sauté until pork is browned, 5 minutes longer
• Add chicken stock, squash, spices, cover and simmer 15 minutes, until squash is tender.
• Add olives, lemon and bring to a hard simmer
• Add cornstarch mixture and stir until thickened.
• Remove from heat and stir in feta.
• Serve over rice.