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Pork Cutlets with Butternut Squash, Apple, and Cranberry Sauté

Steaming squash tenderizes it before you pan-sear it to a caramelized finish.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 13 minutes
    •    Yield: Serves 4


    •    2 tsps sugar
    •    1 cup chopped onion
    •    1 tbsp unsalted butter
    •    1 tbsp olive oil, divided
    •    2 tsps all-purpose flour
    •    1 cup dried cranberries
    •    1/4 tsp ground red pepper
    •    3/4 tsp kosher salt, divided
    •    1 cup unsalted chicken stock
    •    2 tbsps chopped fresh parsley
    •    1/4 tsp freshly ground black pepper
    •    3 cups precut peeled butternut squash
    •    1 cup chopped peeled Granny Smith apple
    •    1 (1-pound) pork tenderloin, trimmed and cut into 12 thin medallions


  1. Place squash and cran­berries in a microwave-safe dish. Add water to a depth of 1/4 inch; cover with plastic wrap. Microwave at HIGH 7 minutes; drain.

  2. While squash cooks, heat a nonstick skillet over medium-high heat. 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. Add half of pork; cook 2 minutes per side. Transfer cooked pork to a platter. Repeat with remaining oil and pork.

  3. Add chicken stock to pan; cook until liquid is reduced by half, stirring occasionally.

  4. 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 teaspoon salt; toss and remove from heat. Pour pan sauce over pork, and serve with squash mixture; garnish with chopped parsley.

This great family recipe is thanks to My Recipes Recipes at


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