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Cranberry pork tenderloin with squash puree

5
Points®
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
4
Difficulty
Moderate
This fall-inspired dish is almost a meal in itself. Pair it with a spinach salad or some simple roasted green beans and you’ve got a meal. Thanks to frozen squash and canned cranberries you can enjoy it anytime of the year. Pork tenderloins often have a thin, translucent, but tough covering, called the “silver skin” for both its look and feel. Remove it by slipping a sharp knife just under one end of the silver skin, then gently cutting underneath it and pulling it off. Do not cut into the meat — simply remove this outer layer. Or ask your butcher to do it for you.

Ingredients

Uncooked lean pork tenderloin

1¼ pound(s), cut into 8 medallions (about 1 1⁄2 inches thick)

Table salt

1 tsp

Black pepper

⅛ tsp, freshly ground

Reduced sodium chicken broth

½ cup(s)

Canned cranberry sauce

¼ cup(s), whole-berry variety

Orange zest

1 Tbsp, grated

Balsamic vinegar

1 tsp

Frozen winter butternut squash

10 oz, puree, thawed

Ground cinnamon

½ tsp

Ground nutmeg

¼ tsp

Unsalted butter

2 tsp

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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