Pork Cutlets with Butternut Squash

Pork Cutlets with Butternut Squash

Ingredients

• 3 cups cubed 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 black pepper
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil, divided
• 1 cup unsalted chicken stock
• 1 tablespoon unsalted butter
• 1 medium onion, chopped
• 1 medium Granny Smith apple, peeled and chopped
• 2 teaspoons sugar
• 1/4 teaspoon ground red pepper
• 2 tablespoons chopped fresh flat-leaf 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 on high 7 minutes; drain.

While squash cooks, place 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.

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

Melt butter in a separate 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.

Nutrition Information

Serves: 4 |  Serving Size: 3 pork medallions + 2 tablespoons sauce + 1 cup squash mixture

Per serving: Calories: 379; Total Fat: 9g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Cholesterol: 81mg; Sodium: 310mg; Carbohydrate: 45g; Dietary Fiber: 4g; Sugar: 25g; Protein: 27g

Nutrition Bonus: Potassium: 498mg; Iron: 8%; Vitamin A: 231%; Vitamin C: 43%; Calcium: 6%