2 pound pork sirloin roast 
1-6 oz can frozen apple juice concentrate, thawed 
1/2 cup chopped onion 
1/2cup chopped celery 
1 teaspoon instant chicken bouillon granules 
6 whole allspice 
4 whole black peppercorns 
1 bay leaf 
1 pound piece butternut or other winter squash 
2 large apples 
lemon juice 
1 tablespoon cold water 
1 tablespoon vinegar 
2 teaspoons cornstarch 
Brown meat in a dutch oven sprayed with non-stick spray. Add apple juice, onion, celery, all-spice, bouillon, peppercorns and bay leaf. Bring to boil then reduce heat. Cover and simmer about 1 hour or until meat is almost tender. (Meanwhile remove seeds and membranes from squash. Cut into 1/2 inch slices. Peel, then halve or quarter the slices. Core apples and cut into eights, then brush with lemon juice.) Add squash to the dutch oven. Cover: simmer for 10 minutes. Add apples, then cover and simmer about 10 minutes longer or until meat and squash are tender. Transfer meat, squash and apples to a platter. Keep warm. Strain pan juices and discard spices. Skim fat. Measure juices and if less than one cup add water to make one cup liquid. Return to pan. Stir together water, vinegar and cornstarch; add to pan juices. Cook and stir till thickened and bubbly; then cook and stir 2 min more. Serve with meat. Noodles go well with this dinner. Serves four.