Pork Cutlets With Butternut Squash, Apple, And Cran

Name: Pork Cutlets With Butternut Squash, Apple, And Cranberry Sauté
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 cran-berries 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; saute 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.

1534

kcal

Calories

151

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Pork Cutlets With Butternut Squash, Apple, And Cranberry Sauté falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Cutlets With Butternut Squash, Apple, And Cranberry Sauté

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions