Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
January 19 2015
Pork Cutlets with Butternut Squash, Apple, and Cranberry Saute
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
Place squash and cranberries in a skillet with a little oil. Saute for 5-8 minutes.
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.
Add chicken stock to pan; cook until liquid is reduced by half, stirring occasionally.
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.