PORK MEDALLIONS WITH SQUASH & GREENS

Pork Medallions with Squash & Greens image

The colors of the dish remind me of autumn, my favorite season. Butternut squash is nutritious as well as colorful. This is an example of cooking it a way other than mashed and sweetened. The pork tenderloin medallions are mildly seasoned with rosemary and are very tender.-Louise Nowak, Columbia, Connecticut

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 21

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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
PORK MEDALLIONS:
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

Steps:

In a large saucepan, bring water to a boil. Add mustard greens; cook, uncovered, for 3-5 minutes or until tender., 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., 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., In a small bowl, whisk the cornstarch, apple cider and broth until smooth; set aside., 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., 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.

Nutrition Facts : Calories 272 calories, Fat 11g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 669mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 5g fiber), Protein 20g protein. Diabetic Exchanges