FoodWage
Pork Cutlets With Butternut Squash
Cooking Light’s pork cutlets with butternut squash is a simple and satisfying dish that’s sure to please the entire family. Butternut squash and dried cranberries balance out the hearty pork tenderloin by adding sweetness and fiber. If you don’t have butternut squash on hand, easily swap it out for sweet potato.
Ingredients for servings
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3 cup cubed butternut squash
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1 cup dried cranberries
pork tenderloin trimmed and cut into 12 thin medallions
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0.75 teaspoon kosher salt divided
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0.25 teaspoon black pepper
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2 tablespoon all-purpose flour
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1 tablespoon olive oil divided
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1 cup unsalted chicken stock
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1 tablespoon unsalted butter
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1 medium onion chopped
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1 medium Granny Smith apple peeled and chopped
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2 teaspoon sugar
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0.25 teaspoon ground red pepper
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2 tablespoon chopped fresh flat-leaf parsley
Pork Cutlets with Butternut Squash
Directions
Place squash and cranberries in a microwave-safe dish. Add water to a depth of 1/4 inch; cover with plastic wrap. Microwave on high 7 minutes; drain.
While squash cooks, place 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.
Add chicken stock to pan; cook until liquid is reduced by half, stirring occasionally.
Melt butter in a separate 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.