Kale & Butternut Squash Pork Stew

Break out that slow cooker and have this stew ready to eat when you are!


  • 1/4 cup Dijon mustard
  • 3 pound pork tenderloin - cut into 1 inch pieces
  • 1/3 cup light brown sugar
  • 1/3 cup all purpose flour
  • 3 tablespoons olive oil
  • 1 onion - chopped
  • 2 garlic cloves – minced
  • 1-2 tablespoons olive oil – divided (or cooking spray)
  • 1 1/3 cups organic chicken broth
  • 1 cup dry sherry
  • 1 (20oz) package Olivia’s Organics Butternut Squash – cut up
  • Salt and pepper - to taste
  • 1 teaspoon dried Italian seasoning
  • 1 (5oz) package of Olivia’s Organics Baby Kale


  • Place Dijon mustard and pork in a bowl and toss together until the pork is coated with the mustard. In a separate bowl, mix together the light brown sugar and flour.  Toss the pork in the sugar flour mixture and coat well.
  • Heat the olive oil in a large sauté pan and add pork, browning all sides for about 10 minutes tops. Remove from pan and set aside.
  • Add the onion to the same pan, stirring up all the brown pieces on the bottom and cook for 5 minutes. Add the garlic and cook for another minute. Combine the pork with the onion and garlic and remove pan from the heat.  
  • Using cooking spray or olive oil, lightly grease the crockpot. Place the pork with onion and garlic into the crockpot, followed by the remaining ingredients, placing the kale on top.
  • Cook on high for 4 hours or on low for 6 hours.