The colors of the dish remind me of autumn, my favorite season. Butternut squash is nutritious as well as colorful. This is an example of cooking it a way other than mashed and sweetened. The pork tenderloin medallions are mildly seasoned with rosemary and are very tender.—Louise Nowak, Columbia, Connecticut
- 2 quarts water
- 4 cups chopped mustard greens
- 1 medium butternut squash, peeled and cut into 1/2-inch cubes
- 3 medium leeks (white portion only), halved and sliced
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1/8 teaspoon crushed red pepper flakes
- 1-1/2 cups reduced-sodium chicken broth
- 1/2 teaspoon salt
- PORK MEDALLIONS:
- 2 pork tenderloins (3/4 pound each), cut into eight slices
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried rosemary, crushed
- 1 teaspoon cornstarch
- 1/2 cup apple cider or juice
- 1/3 cup reduced-sodium chicken broth
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium tart apple, peeled and chopped
- In a large saucepan, bring water to a boil. Add mustard greens; cook, uncovered, for 3-5 minutes or until tender.
- Meanwhile, in a Dutch oven, saute squash and leeks in oil until tender. Add garlic and pepper flakes; saute 1 minute longer. Stir in broth and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 8 minutes or until liquid has almost evaporated. Drain greens and add to squash mixture; set aside and keep warm.
- Cover pork with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic. In a large resealable plastic bag, combine the flour, salt, pepper and rosemary. Add pork, a few pieces at a time, and shake to coat.
- In a small bowl, whisk the cornstarch, apple cider and broth until smooth; set aside.
- In a large skillet, cook pork in oil and butter until meat juices run clear. Remove and keep warm. Add apple to the pan; cook and stir for 2-4 minutes or until crisp-tender.
- Stir cornstarch mixture; add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork; heat through. Top with apple mixture; serve with squash mixture. Yield: 8 servings.
Originally published as Pork Medallions with Squash & Greens in Diabetes Spring 2012 2012
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Pork Medallions with Squash & Greens
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review