Steaming the squash makes it nice and tender before you pan-sear it to give it a caramelized finish. Additionally, dredging the pork medallions lets them retain the moisture.
- 3 cups precut peeled butternut squash
- 1 cup dried cranberries
- 1 1-pound pork tenderloin, trimmed and cut into 1/4-inch thick medallions
- 3/4 tsp sea salt, divided
- 1/4 tsp freshly ground black pepper
- 2 tbsp all-purpose flour
- 1 tbsp olive oil, divided
- 1 cup unsalted chicken stock
- 1 tbsp unsalted butter
- 1 cup chopped onion
- 1 cup chopped peeled Granny Smith apple
- 2 tsp sugar
- 1/4 tsp crushed red pepper
- 2 tbsp chopped fresh parsley
- 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 for 7 minutes; drain.
- While squash cooks, heat a nonstick skillet over medium-high heat. Sprinkle pork with 1/2 tsp salt and black pepper. Place flour in a shallow dish; dredge pork in flour. Add 1 1/2 tsp 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.
- Add chicken stock to pan; cook until liquid is reduced by half, stirring occasionally.
- Melt butter in a skillet over medium-high heat. Add onions, apple, sugar, and red pepper to pan, and toss to coat; sauté 4 minutes. Add squash, cranberries, and remaining 1/4 tsp salt; toss and remove from heat. Pour pan sauce over pork, and serve with squash mixture; garnish with chopped parsley. Serves 4.