Photo: Randy Mayor; Styling: Lindsey Lower 
Serves 4 (serving size: 3 pork medallions, 2 tablespoons sauce, and 1 cup squash mixture)

Steaming squash tenderizes it before you pan-sear it to a caramelized finish.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Add chicken stock to pan; cook until liquid is reduced by half, stirring occasionally.

Step 4

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews


August 12, 2015
This was a tasty, colorful way to enjoy a garden bounty of butternut. My husband liked the squash mixture more than the pork.

ShariMarston's Review

February 15, 2015
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.

CookinInColo's Review

December 15, 2014

steponme's Review

November 15, 2014
Delicious. Added dried thyme to meat, because of previous reviews, worked well.

Aymese's Review

November 06, 2014
Great flavors, restaurant quality! Love the fruit and veg sauté! Husband loved it too.

JimPalmSprings's Review

November 02, 2014
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!!

mandofan's Review

October 24, 2014
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.