Pork Cutlets with Butternut Squash, Apple, and Cranberry Sauté
Steaming squash tenderizes it before you pan-sear it to a caramelized finish.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 3 cups | precut peeled butternut squash |
| 1 cup | dried cranberries |
| 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 |
Directions:
1. Place squash and cranberries in a saucepan. Add water to a depth of 1/4 inch; cover. On medium/low heat, steam for 8-10 minutes, or until squash is tender.
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.
3. Add chicken stock to pan; cook until liquid is reduced by half, stirring occasionally.
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.
Revised from Source: myrecipes.com
