Serves 4 (serving size: 3 pork medallions, 2 tablespoons sauce, and 1 cup squash mixture)
Photo: Randy Mayor; Styling: Lindsey Lower
3 cups precut peeled butternut squash
1 cup dried cranberries
1 (1-pound) pork tenderloin, trimmed and cut into 12 thin medallions
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil, divided
1 cup unsalted chicken stock
1 tablespoon unsalted butter
1 cup chopped onion
1 cup chopped peeled Granny Smith apple
2 teaspoons sugar
1/4 teaspoon ground red pepper
2 tablespoons chopped fresh parsley
How to Make It
Place squash and cranberries in a microwave-safe dish. Add water to a depth of 1/4 inch; cover with plastic wrap. Microwave at HIGH 7 minutes; drain.
While squash cooks, heat a nonstick skillet over medium-high heat. Sprinkle pork with 1/2 teaspoon salt and black pepper. Place flour in a shallow dish; dredge pork in flour. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add half of pork; cook 2 minutes per side. Transfer cooked pork to a platter. Repeat with remaining oil and pork.
Add chicken stock to pan; cook until liquid is reduced by half, stirring occasionally.
Melt butter in a skillet over medium-high heat. Add onion, apple, sugar, and red pepper to pan, and toss to coat; sauté 4 minutes. Add squash, cranberries, and remaining 1/4 teaspoon salt; toss and remove from heat. Pour pan sauce over pork, and serve with squash mixture; garnish with chopped parsley.
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It was very good, but I would not bother with slicing the pork and cooking it in the pan again, but rather roasting it and just slicing to serve with the squash combo. My husband commented that the pork was "rubbery" cooked like it was.
I am so glad I made this before I read the 1st review, otherwise I would have missed out on a good dish!!! We found this dish to be VERY nice as well as pleasant to look at. I found it took MUCH less than the 2 hours to prepare that the other review quoted - probably 30 - 40 minutes of prep and cook time. I had no trouble with reducing the pan sauce. There was nothing "special" about the pork, however it was tasty (I always add garlic to everything though!) The vegetable preparation had a nice delicate taste - I'll probably cook this to serve with several other dishes, such as a roasted chicken. We'll definitely have this again!!
Not bad, but a bit bland, also it takes far longer than twenty minutes. Maybe adding some chopped herbs to the pan sauce would help, such as chopped fresh thyme. Combined with cleaning (which I do to a decent degree while I cook) and making a side of the Cauliflower with Garlic-Thyme Vinaigrette from the same issue, I spent close to two hours in the kitchen. There are better pork recipes that take less time and that take close to two hours. Now, if I didn't have to trim a couple of pork tenderloins, put one away to freeze, and then prep the one for this recipe things could have been quicker, but not everyone always has a thawed and trimmed pork tenderloin at the ready. One piece of advice if you're going to cook this: watch the pan sauce closely as it can easily over-reduce. As for me, I won't be revisiting this one - like I said at the outset, it's okay, but nothing terribly special.
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