MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Delicata Squash Salad w/Pork Medallions
Categories: Squash, Pork, Fruits, Herbs, Greens
Yield: 4 Servings
12 oz Pork tenderloin; in 1/2"
- slices
1 tb Olive oil
3 sl Bacon
1 lb Delicata squash; seeded, in
- 1" piece*s
3/4 c Unsweetened apple juice
2 Shallots; thin sliced
3 tb Cider vinegar
1 ts Snipped fresh thyme
+=OR=+
1/4 ts Dried thyme; crushed
6 c Fresh baby spinach
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.
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.
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.
Makes: 4 servings
Better Homes & Gardens | January 2017
MM Format by Dave Drum - 28 January 2017
Uncle Dirty Dave's Archives
MMMMM
... Triple fortified stock made from heritage chickens is Michelin level.
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