Pork Tenderloin with Cranberry Pan Sauce and Butternut Squash

By Beszhak

Serving is 2 chops, 2 tbsp of sauce and 1/4 cup of squash puree

264 calories
8 g Fat
14 g Carbs
3 g Fiber

Old point value 5 -
Can serve with steamed green beans and a squeeze of fresh lemon juice.

Ingredients

• 1 1/4 pounds of Pork Tenderloin trimmed and cut into 8 slices.
• 1 tsp Salt
• 1/4 tsp Black Pepper
• 1/2 cup reduced-sodium vegetable broth
• 1/4 cup whole-berry cranberry sauce
• 1 tbsp grated orange zest
• 1/2 tsp dried thyme
• 1 (10 oz) package frozen butternut squash puree, thawed
• 3/4 tsp pumpkin pie spice
• 2 tsp unsalted butter

Details

Servings 4
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

1. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Sprinkle the pork with 1/2 tsp of the salt and the pepper. Add to the skillet and cook until browned, about 2 minutes on each side. Transfer to a plate.

2. Add the broth to the skillet, scraping up any browned bits from the bottom of the pan. Add the cranberry sauce, orange zest, thyme, and pork along with any accumulated juices; bring to a boil. Reduce heat and simmer, covered, until the pork is cooked through, about 8 minutes.

3. Meanwhile, combine the squash puree, pumpkin pie spice, and the remaining 1/2 tsp salt in a microwaveable bowl. Dot with the butter. Microwave on High 30 seconds. Stir, then microwave, stirring twice more, until heated through 2-3 minutes.

4. Divide the squash puree evenly among 4 plates and top evenly with the pork and sauce.

Serve with 2 cups of steamed green beans seasoned with salt and pepper to taste and a squeeze of fresh lemon juice.