- 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
- 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.
Nutritional Facts: 3 ounces cooked pork with 3/4 cup squash mixture equals 272 calories, 11 g fat (3 g saturated fat), 51 mg cholesterol, 669 mg sodium, 24 g carbohydrate, 5 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1-1/2 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.