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Ginger Chile Pork With Brown Sugar Ginger Squash

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“Sponsor recipe courtesy of Publix® Apron Meals”

Ingredients Nutrition


  1. Ginger Chile Pork:
  2. Chop onions (1/2 cup).
  3. Zest/grate orange peel (no white; 1 teaspoon); squeeze orange for juice (1/2 cup).
  4. Combine all ingredients (except pork and oil) for marinade; reserve 1/2 cup for later use. Place pork and remaining marinade into bag; seal tightly. Let stand 15 minutes (or overnight) to marinate.
  5. Preheat oven to 400°F. Preheat large sauté pan on medium 2-3 minutes. Place oil in pan, then add pork (discarding bag and marinade); cook 4-5 minutes, turning occasionally, until browned on all sides.
  6. Transfer pork to shallow baking dish; top with reserved 1/2 cup marinade. Bake 18-20 minutes or until pork is 145°F. Remove from oven and let stand 5 minutes. Slice pork and serve.
  7. Brown Sugar Ginger Squash:
  8. Microwave squash following package instructions. Transfer squash to medium bowl. Microwave potatoes following package instructions.
  9. Stir into squash: brown sugar, butter, ginger paste, salt, and pepper.
  10. Chop onions. Fold mashed potatoes and onions into squash mixture. Serve.

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