Farm Fresh Pork with Squash and Apple

 In Beyond the Veg, certified organic, Farm Fresh Recipe, Onion, Recipes, Sage Mountain Beef, Sage Mountain Livestock, Sage Mountain Pork, Today in CSA, Uncategorized


  • 1 teaspoon freshly grated nutmeg
  • 1 1/2 teaspoons minced garlic (or if you are like me, the more the better!)
  • 2 tablespoons chopped fresh sage
  • 2 1-pound Sage Mountain Farm pork rib chops, trimmed
  • Freshly ground Himalayan salt and black pepper
  • 1 Delicata squash, cut into 1-inch pieces (with skin)
  • 2 organic apples, (peeling optional) and cut into 1/2-inch pieces
  • 1 medium organic candy onion and 1 small purple onion, cut into 1/2-inch pieces
  • 1 tablespoon Deli mustard (or honey mustard, depending on whats on hand)
  • 1 sprig fresh rosemary
  • 3 tablespoons of coconut oil

Total: 53 min     Prep: 20 min    Inactive: 5 min    Cook: 28 min


Preheat the oven to 425 degrees. Mix the nutmeg, 1 teaspoon garlic and the sage in a bowl. Cut up your Sage Mountain Farm fresh organic squash, apples, and onion.


Toss squash, apples, onion, with the remaining garlic, mustard, and season with salt and pepper to taste in a bowl.


Spread out on a long sheet of foil. Add the rosemary and 3 tablespoons coconut oil, then bring the ends of the foil together and crimp to seal into a packet. Place the packet on a baking sheet and roast on the upper rack until tender, 30 to 35 minutes. Poke holes in the packet to release steam.
Or…. if you happen to be out of foil, like I was… spread out on a long cookie sheet with your herbs and coconut oil. Place in the oven on the upper rack until tender, 30 min.
Meanwhile, heat a large ovenproof skillet (I used cast iron) over medium-high heat. Brown the pork on all sides, about 8 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan.
Then transfer the skillet to the lower oven rack and roast until a thermometer registers 150, about 15 minutes. Transfer the meat to a cutting board and let rest 5 minutes.

Return the skillet to medium heat. Add 1/2 cup water, scrape up any browned bits and simmer about 2 minutes. Slice the pork and drizzle with the pan juices. Serve with the squash and apples. Give thanks… and enjoy!


Note: I actually pared this with a side of fresh arugula salad greens with mustard dressing. I was just too busy savoring this delicious meal to photograph it.


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