Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 450 grams of pork tenderloin into 1-inch cubes and season thoroughly with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Peel and dice 1 large butternut squash (approximately 900 grams) into 0.75-inch pieces, then slice 1 medium yellow onion thinly.

3. 3

   Heat 2 tablespoons of rapeseed oil in a large wok or deep skillet over high heat until shimmering, then add the seasoned pork and stir-fry for 3-4 minutes until browned on all sides.

4. 4

   Remove the pork from the wok and add the diced butternut squash and sliced onion to the wok, along with 1 tablespoon of fresh dill and 1 teaspoon of caraway seeds, stir-frying for 8-10 minutes until the squash begins to tenderize.

5. 5

   Return the pork to the wok with 0.5 cup of vegetable broth and 1 tablespoon of apple cider vinegar, tossing everything to combine and cook for 3-5 minutes until the liquid has slightly reduced and the pork is cooked through.

6. 6

   Stir in 2 cups of chopped kale and 1 tablespoon of maple syrup, continuing to cook for an additional 2-3 minutes until the kale is wilted and tender-crisp.

7. 7

   Taste the dish and adjust seasonings with additional salt and pepper as needed before serving this hearty Nordic Pork and Butternut Skillet.