Pork Cutlets with Butternut Squash Apple and Cranberry Sauté

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IngredientsPork Cutlets Butternut Squash Apple Cranberry saute

  • 3 cups precut peeled butternut squash. 1 cup dried cranberries
  • 1 (1 pound) pork tenderloin, trimmed and cut into 12 thin medallions
  • Three-quarter 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 apples
  • 2 teaspoon sugar
  • 1/4 teaspoon ground red pepper
  • 2 tablespoons chopped fresh parsley


  1. Place squash and cranberries in a microwave-safe dish.
  2. Add water to a depth of 1/4 inch; cover with plastic wrap.
  3. Microwave at high 7 minutes; drain.
  4. While squash cooks, heat a nonstick skillet over medium-high heat.
  5. 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 pan.
  6. Add half of pork; cook two minutes per side. Transfer cooked pork to a platter. Repeat with remaining oil and pork.
  7. Add chicken stock to pan; cook until liquid is reduced by half, stirring occasionally.
  8. 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 teaspoons salt; toss and remove from heat. Pour pan sauce over pork, and serve with squash mixture; garnish with chopped parsley.
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