Thursday, October 12, 2017


Delicata Squash Salad with Pork Medallions


  • 12ounces pork tenderloin, cut into 1/2-inch slices
  • 1tablespoon olive oil
  • 3slices lower sodium less fat bacon
  • 1pound delicata squash, seeds removed and cut into 1-inch piece*s
  • 3/4cup unsweetened apple juice
  • 2shallots, thinly sliced
  • 3tablespoons cider vinegar
  • 1teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
  • 6cups fresh baby spinach
  • Directions

    1. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. In a large nonstick skillet cook pork in hot oil over medium-high heat for 5 minutes or until browned but still slightly pink in center, turning once halfway through cooking. Remove from skillet; keep warm.
    2. In the same skillet cook bacon over medium heat until crisp. Transfer bacon to paper towels to drain. Crumble bacon; set aside. Wipe skillet clean. Add squash, apple juice, 1/4 cup water, and shallots to skillet. Bring to boiling; reduce heat. Cook, covered, for 6 to 8 minutes or until squash is just tender.
    3. Add vinegar, thyme, and 1/4 teaspoon ground black pepper to skillet. Return pork and any accumulated juices to skillet; heat through. Serve over spinach. Sprinkle with bacon.

    From the Test Kitchen


    It is not necessary to peel delicata squash. The skin is tender after cooking and is a good source of fiber.

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