Pork Tenderloin with Cranberry Pan Sauce and Butternut Squash

By Katecooks

1 serving = 2 pieces of pork 2 tbs sauce, 1/4 cup squash

264 cal
8g fat
3g sat fat
0g trans fat
95 mg cholesterol
728 sodium
4 g carbs
3g fiber
33g protein
28mg calcium

Ingredients

• 1 1/4 lbs pork tenderloin, trimmed and cut into 8 slices
• 1 tsp salt
• 1/4 tsp black pepper
• 1/2 cup vegetable broth
• 1/4 cup whole berry cranberry sauce
• 1 tbs grated orange zest
• 1/2 tsp dried thyme
• 1 10oz pkg frozen butternut squash puree, thawed.
• 3/4 tsp pumpkin pie spice
• 2 tsp butter

Details

Servings 4

Preparation

Step 1

1. Spray a large nonstick skillet with nonstick spray and set over med-high heat. Sprinkle the pork with 1/2 tsp of salt and the pepper. Add to the skillet and cook until browned, about 2 min 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, uncovered, until the pork is cooked through, about 8 min.

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

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