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    Home » Recipes » Main Dish Recipes

    Pork Cutlets with Butternut Squash, Apple, and Cranberry Sauté #12WksWinterSquash

    Modified: Apr 23, 2023 · Published: Nov 10, 2014 by Ashley

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    I can't believe it's already been a year since we celebrated 12 Weeks of Winter Squash! I've made a lot of tasty, squash-filled dishes with this group, and am excited to join in on the fun again this year.

    I had some pork tenderloin in the freezer, and I turned to the latest issue of Cooking Light for inspiration.

    Pork Cutlets with Butternut Squash, Apple, and Cranberry Sauté

    This dish is spicy and comforting - perfect for the cool autumn weather. The combination of apples and squash with the tartness of dried cranberries makes for a perfect accompaniment. The pork was juicy and tender, and it reheated beautifully the next day, too - bonus!

    I served this with some steamed basmati rice, and it really hit the spot.

    Pork Cutlets with Butternut Squash, Apple, and Cranberry Sauté
    Cooking Light November 2014

    Serves 4 (serving size: 3 pork medallions, 2 tablespoons sauce, and 1 cup squash mixture)

    3 cups precut peeled butternut squash
    1 cup dried cranberries
    1 (1-pound) pork tenderloin, trimmed and cut into 12 thin medallions
    ¾ teaspoon kosher salt, divided
    ¼ teaspoon freshly ground black pepper
    2 tablespoons all-purpose flour
    1 tablespoon olive oil, divided
    1 cup unsalted chicken stock
    1 tablespoon unsalted butter
    1 cup chopped onion
    1 cup chopped peeled Granny Smith apple
    2 teaspoons sugar
    ¼ teaspoon ground red pepper
    2 tablespoons chopped fresh parsley

    1. Place squash and cranberries in a microwave-safe dish. Add water to a depth of ¼ inch; cover with plastic wrap. Microwave at HIGH 7 minutes; drain.

    2. While squash cooks, heat a nonstick skillet over medium-high heat. Sprinkle pork with ½ teaspoon salt and black pepper. Place flour in a shallow dish; dredge pork in flour. Add 1 ½ 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.

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

    4. Melt butter in a 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 ¼ teaspoon salt; toss and remove from heat. Pour pan sauce over pork, and serve with squash mixture; garnish with chopped parsley.

    Calories 379
    Fat 9.4 g
    Satfat 3.2 g
    Monofat 4.2 g
    Polyfat 1.2 g
    Protein 27 g
    Carbohydrate 50 g
    Fiber 5 g
    Cholesterol 81 mg
    Iron 3 mg
    Sodium 461 mg
    Calcium 80 mg

    Big Flavors Rating: 4 Stars

    Interested in checking out what else we've been cooking up for this year's 12 Weeks of Winter Squash?



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    Reader Interactions

    Comments

    1. Heather // girlichef.com

      November 10, 2014 at 8:54 am

      This is definitely the perfect autumn dish. With such a perfect combination of squash, apple, and cranberries, I'd be tempted to serve this dish for Thanksgiving (you know, if I wouldn't get lynched for doing so...)!

      Reply
    2. Amy (Savory Moments)

      November 10, 2014 at 6:51 pm

      I love all the autumn flavors in the dish - pork, apple, and squash all go so nicely together.

      Reply
    3. anna@icyviolets

      November 10, 2014 at 11:52 pm

      i love this beautiful combination of fall flavors! nothing like pork in november.

      Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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