Pork Medallions With Squash & Greens Recipe

Name: Pork Medallions With Squash & Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts water; 4 cups chopped mustard greens; 1 medium butternut squash, peeled and cut into 1/2-inch cubes; 3 medium leeks (white portion only), halved and sliced; 3 tablespoons olive oil; 2 garlic cloves, minced; 1/8 teaspoon crushed red pepper flakes; 1-1/2 cups reduced-sodium chicken broth; 1/2 teaspoon salt; 2 pork tenderloins (3/4 pound each), cut into 8 slices; 1/3 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon dried rosemary, crushed; 1 teaspoon cornstarch; 1/2 cup apple cider or juice; 1/3 cup reduced-sodium chicken broth; 1 tablespoon olive oil; 1 tablespoon butter; 1 medium tart apple, peeled and chopped

Servings: persons

2 quarts water
4 cups chopped mustard greens
1 medium butternut squash, peeled and cut into 1/2-inch cubes
3 medium leeks (white portion only), halved and sliced
3 tablespoons olive oil
2 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
1-1/2 cups reduced-sodium chicken broth
1/2 teaspoon salt
2 pork tenderloins (3/4 pound each), cut into 8 slices
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried rosemary, crushed
1 teaspoon cornstarch
1/2 cup apple cider or juice
1/3 cup reduced-sodium chicken broth
1 tablespoon olive oil
1 tablespoon butter
1 medium tart apple, peeled and chopped

1
In a large saucepan, bring water to a boil. Add mustard greens; cook, uncovered, for 3-5 minutes or until tender.
2
Meanwhile, in a Dutch oven, saute squash and leeks in oil until tender. Add garlic and pepper flakes; saute 1 minute longer. Stir in broth and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 8 minutes or until liquid has almost evaporated. Drain greens and add to squash mixture; set aside and keep warm.
3
Flatten pork slices to 1/4-in. thickness. In a large shallow dish, combine the flour, salt, pepper and rosemary. Add pork, a few pieces at a time, and toss to coat.
4
In a small bowl, whisk the cornstarch, apple cider and broth until smooth; set aside.
5
In a large skillet, cook pork in oil and butter until meat juices run clear. Remove and keep warm. Add apple to the pan; cook and stir for 2-4 minutes or until crisp-tender.
6
Stir cornstarch mixture; add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork; heat through. Top with apple mixture; serve with squash mixture.

797

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: 2 quarts water, 4 cups chopped mustard greens, 1 medium butternut squash, peeled and cut into 1/2-inch cubes, 3 medium leeks (white portion only), halved and sliced, and more.

Yes, Pork Medallions With Squash & Greens falls under the Soups & Stews 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.

Pork Medallions With Squash & Greens

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