Pork Tenderloin Medallions with Butternut Squash, Apple, and Cranberry Saute (Whole30–sort of–Compliant)

Pork Tenderloin

I can’t, for the life of me, remember where I found this recipe originally.  It wasn’t paleo, so I had to do a bunch of substitutions to make it that way…but the picture in whatever magazine I found this in just looked too good not to try.  I say this is “sort of” Whole30 compliant for one reason: there is 2 tsp of coconut sugar in the butternut squash saute.  I can’t remember where the line is drawn on a small amount of sugar in a recipe.  I mean, this obviously isn’t SWYPO or anything…but I’ll leave it up to you. If you feel like you are still compliant with this amount of coconut sugar, then go for it.  If you feel like it’s a deal breaker, leave it out.  It will still be good without it–but it does add a certain something to the saute that otherwise wouldn’t be there.

The blob on the side that looks like dirty mashed potatoes is roasted cauliflower mash.  So…it looks and somewhat tastes like dirty mashed potatoes.  Try them–they’re delicious!

Pork Tenderloin Medallions with Butternut Squash, Apple, and Cranberry Saute

Serves 4

3 C peeled, seeded butternut squash (about a 2 pound squash)

1 C dried (unsweetened) cranberries

1 pound pork tenderloin, cut into thin medallions

3/4 tsp salt, divided

1/4 tsp ground black pepper

2 Tbsp tapioca starch or almond flour

1 Tbsp olive oil, divided

1 C chicken stock

1 Tbsp Kerrygold

1 C chopped onion

1 C peeled, chopped Granny Smith apple

2 tsp coconut sugar

1/4 tsp paprika

 

1.- Place squash and cranberries in a microwave-safe dish.  Add water to a depth of 1/4″ and cover the dish with plastic wrap.  Microwave for 7-10 minutes (until squash is tender).  Drain.

2.- Heat nonstick skillet over medium-high heat.  Sprinkle pork medallions with 1/2 tsp salt (fr all of them collectively) and ground black pepper.  Place tapioca or almond flour in a small bowl.  Dredge medallions through the flour.

3.- Add 1 1/2 tsp of oil to pan and swirl to coat.  Add half of pork–cook 2-3 minutes per side.  Transfer to plate and repeat with remaining pork.

4.- Add stock to the pan that the pork was cooked in.  Scrape up any brown bits and cook until reduced by half.

5.- Melt Kerrygold in another skillet over medium-high heat.  Add onion, apple, coconut sugar, and paprika.  Toss to coat.  Saute for 4-5 minutes.  Add squash, cranberries, and remaining 1/4 tsp of salt.  Toss and remove from heat.  Pour pan sauce over pork and serve with squash mixture.

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