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Pork Medallions with Squash & Greens

Total Time

Prep: 35 min. Cook: 10 min.


8 servings

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
Pork Medallions with Squash & Greens Recipe photo by Taste of Home


  • 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
  • 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


  1. In a large saucepan, bring water to a boil. Add mustard greens; cook, uncovered, for 3-5 minutes or until tender.
  2. 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.
  3. 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.
  4. In a small bowl, whisk the cornstarch, apple cider and broth until smooth; set aside.
  5. 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.
  6. 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

3 ounces cooked pork with 3/4 cup squash mixture: 272 calories, 11g fat (3g saturated fat), 51mg cholesterol, 669mg sodium, 24g carbohydrate (8g sugars, 5g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1-1/2 fat.

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