Pork Cutlets with Butternut Squash, Apple, and Cranberry Sauté

Photo by Dorothy J.
Adapted from keyingredient.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from keyingredient.com

Ingredients

  • 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

Directions

. 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. 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.

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