Later in the year, sweet and tart apples, along with delicious butternut squashes are making their gracious appearances. From cookies to cakes and smoothies to heartwarming stews, apples and squash make a magnificent combination. Here, they are paired with Brussels sprouts, pork loin and a hint of maple syrup. Is maple syrup a real Paleo sweetener? It is if you choose the right one.
See, not all maple syrups are created equal. Cheaper versions of maple syrup are otherwise called table syrup, and they are made from a mixture of corn syrup and high fructose corn syrup. Sometimes they also contain additives and preservatives. A definite no-no. True maple syrup, on the other hand, comes directly from the sweet sap of a maple tree. Gathering and processing 40 gallons of sap, the yield will be about one gallon of pure maple syrup (40:1 ratio). The secret is in the evaporation and reduction, that’s why you are going to pay more for Grade A maple syrup. Like with any Paleo ingredient, go for the absolute best you can afford, your bountiful health deserves it!
Remember, like all sweeteners, maple syrup is best consumed in small amounts. Pair it with a variety of proteins such as beef, salmon, or free-range chicken for the best results. Try an extravagant slice of Maple Balsamic Braised Chuck Roast one evening, and save the Maple-Crusted Salmon for next week.
Pork With Sautéed Apples And Brussels Sprouts Recipe
Protein: 49g / %
Carbs: 38g / %
Fat: 19g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 1/2 lbs. pork loin, cubed
- 1 cup butternut squash, cubed
- 12 oz. Brussels sprouts, halved if needed
- 2 apples, sliced
- 1/2 onion, minced
- 2 tbsp. garlic, minced
- 1 cup chicken stock
- 3 tbsp. maple syrup (optional)
- Cooking fat
- Sea salt and freshly ground black pepper
- Melt some cooking fat in a skillet over medium-high heat.
- Season the pork to taste with sea salt and freshly ground black pepper.
- Brown the pork cubes on all sides for 2 to 3 minutes, and set aside.
- Cook the onion and garlic until soft and golden, about 4 minutes.
- Add the Brussels sprouts and butternut squash, and cook for another 4 minutes.
- Pour in the chicken stock and maple syrup, stir, scraping all the brown bits, and bring to a boil.
- Bring the pork back to the pan, add the sliced apples, and let simmer for 15 minutes over medium-low heat.
- Adjust the seasoning and serve.