Curried Pork and Squash

1. 1

   Heat a large, heavy skillet until hot to the touch.

2. 2

   Season the pork medallions with the curry powder, salt and pepper.

3. 3

   Add the olive oil to the skillet, then add the pork medallions and cook over moderately high heat until lightly browned on one side, about 2 minutes.

4. 4

   Turn the medallions and add the butter.

5. 5

   Move the pork to one side of the skillet and add the squash.

6. 6

   Cook, stirring the squash occasionally, until crisp-tender, 2 minutes.

7. 7

   Transfer the pork medallions to a plate and keep warm.

8. 8

   Add the onion and shiitake to the squash, season with salt and pepper and cook, stirring until all of the vegetables are tender, about 3 minutes.

9. 9

   Add the balsamic vinegar, thyme and any accumulated pork juices to the squash.

10. 10

    Spoon the vegetables onto plates, arrange the pork medallions around them and serve.

* Per serving · 4 servings · Values may vary.