Pork Loin And Butternut Squash With Fresh Herbs And Cider

• Pork loin with butternut squash and herbs
• 2 tablespoons olive oil
• 1 1.5 lb pork loin
• 1 cup sweet onion cut in chunks
• 2 cups butternut squash - peeled seeded and cubed
• 3-4 cloved garlic - chopped
• 2 large shallots - chopped
• 1 handful fresh thyme
• 1 cinnamon stick
• 3-4 fresh sage leaves
• 1 1/2 cups apple cider
• 1 cup low salt chicken broth
• 1 teaspoon sweet paprika
• Mashed red skinned potatoes
• 12 small red skinned potatoes
• 1/2 cup sour cream
• 1/2 stick unsalted butter
• salt and pepper to taste

1. Cut the pork loin into medium sized chunks, season with salt and pepper. Heat the olive oil in the tagine to medium high, and then brown the pork on all sides. Remove the pork and set aside. Turn heat to medium, add the onions and brown for 2-3 minutes. Add the shallots and the garlic and brown another 2-3 minutes.
2. Lay the pork loin on top of the onion mixture. Distribute the squash cubes evenly in the pan. Tie the thyme into a bundle with kitchen string and lay it on top. Add the cider, broth, cinnamon stick and sage. Sprinkle the paprika on top and cover - cook on medium low for 1 1/2 - 2 hours, until pork and squash are very tender. Serve over mashed red skinned potatoes.
3. Boil the potatoes until very tender. Drain and let them sit in the pan for a few minutes. Put the pan back on the heat and add the butter. When it is melted, remove from heat and add sour cream. Hand mash until they are mashed but retain a bit of texture. Salt and pepper to taste.

loin, olive oil, pork loin, sweet onion, butternut squash, garlic, shallots, thyme, cinnamon, sage, apple cider, chicken broth, sweet paprika, potatoes, red skinned potatoes, sour cream, butter, salt

Taken from food52.com/recipes/1784-pork-loin-and-butternut-squash-with-fresh-herbs-and-cider (may not work)