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Pork Medallions with Squash & Greens

 Pork Medallions with Squash & Greens
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
8 ServingsPrep: 35 min. Cook: 10 min.


  • 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
  • 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

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Pork Medallions with Squash & Greens (continued)


  • 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.
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.