Pork Cutlets with Butternut Squash, Apple, and Cranberry Sauté
Entrées,  Recipes

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

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
3/4 teaspoon kosher salt, divided
1/4 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
1/4 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 1/4 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 1/2 teaspoon salt and black pepper. Place flour in a shallow dish; dredge pork in flour. Add 1 1/2 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 1/4 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?

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.


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