Pork Cutlets with Butternut Squash, Apple, and Cranberry Sauté


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.

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