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Pork Medallions with Squash & Greens Recipe

Pork Medallions with Squash & Greens Recipe

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
TOTAL TIME: Prep: 35 min. Cook: 10 min. YIELD:8 servings

Ingredients

  • 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

Directions

  • 1. In a large saucepan, bring water to a boil. Add mustard greens; cook, uncovered, for 3-5 minutes or until tender.
  • 2. 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.
  • 3. 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.
  • 4. In a small bowl, whisk the cornstarch, apple cider and broth until smooth; set aside.
  • 5. 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.
  • 6. 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 Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.