Cranberry pork tenderloin with squash puree
Uncooked lean pork tenderloin
1¼ pound(s), cut into 8 medallions (about 1 1⁄2 inches thick)
⅛ tsp, freshly ground
Reduced-sodium chicken broth
Canned cranberry sauce
¼ cup(s), whole-berry variety
1 Tbsp, grated
Frozen winter butternut squash
10 oz, puree, thawed
- Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Sprinkle the pork with 1⁄2 teaspoon of the salt and the pepper. Add to the skillet and cook until browned, about 2 minutes on each side. Transfer the pork to a plate.
- Add the broth to the skillet, scraping up any browned bits from the bottom of the pan. Add the cranberry sauce, orange zest, and the pork and any accumulated juices; bring the mixture to a simmer. Reduce the heat, cover, and simmer until the pork is cooked through, about 10 minutes. Stir in the vinegar.
- Meanwhile, combine the squash puree, cinnamon, nutmeg, and the remaining 1⁄2 teaspoon salt in a microwavable bowl. Dot with the butter. Microwave on High for 30 seconds. Stir, then microwave, stirring twice more, until heated through, 2 – 3 minutes.
- To serve, divide the squash puree among 4 plates; top with the pork and sauce. Yields 2 pieces pork, 2 tablespoons sauce, and 1⁄4 cup squash puree per serving.