Pork with Sweet-and-Sour Squash
Make the most of seasonal squash with this simple pork dinner. You'll roast butternut squash to bring out the sweet flavors and add capers for a touch of briny salt. Dovetailing Tip: Prepare an additional 1 1/2 pound of pork for Pork and Green Bean Stir Fry, on day four. Slice the pork in 1 1/2 by 1/2 inch slices.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 226
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 226
5 cups 1-inch cubes peeled butternut squash (about 1 1/4 pounds)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
3 stalks celery
1 red onion
4-6 ounces pork scallopini, pounded to 1/4 inch thick if necessary
2 tablespoons chopped fresh thyme
3 cloves garlic, sliced
2 tablespoons capers, drained and rinsed
1/4 cup red wine vinegar
3 tablespoons sugar
2 tablespoons chopped fresh basil
Directions:
Put a baking sheet in the oven and preheat to 450 degrees F. Toss the squash with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper and spread in a single layer on the hot baking sheet. Roast until the squash is tender and browned on the bottom, about 20 minutes.
Meanwhile, chop the celery and red onion and set aside. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Season the pork with salt, pepper and 1 tablespoon thyme. Add
2 pork scallopini to the skillet and cook, turning once, until browned and just cooked through, about 3 minutes. Remove to a plate and cover to keep warm. Add 1 more tablespoon oil to the skillet and repeat with the remaining pork.
Add the remaining 1 tablespoon oil, the celery, red onion and 1/4 teaspoon salt to the skillet. Cook, stirring, until crisp-tender, about 3 minutes. Add the garlic, capers and remaining 1 tablespoon thyme and cook, stirring, until the garlic is golden, about 3 minutes. Add the squash, vinegar, sugar and 1/4 cup water and cook until the liquid is almost absorbed, 1 to 2 minutes. Season with salt and pepper and stir in the basil. Divide the pork and vegetables among plates.
Source: foodnetwork.com
Meanwhile, chop the celery and red onion and set aside. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Season the pork with salt, pepper and 1 tablespoon thyme. Add
2 pork scallopini to the skillet and cook, turning once, until browned and just cooked through, about 3 minutes. Remove to a plate and cover to keep warm. Add 1 more tablespoon oil to the skillet and repeat with the remaining pork.
Add the remaining 1 tablespoon oil, the celery, red onion and 1/4 teaspoon salt to the skillet. Cook, stirring, until crisp-tender, about 3 minutes. Add the garlic, capers and remaining 1 tablespoon thyme and cook, stirring, until the garlic is golden, about 3 minutes. Add the squash, vinegar, sugar and 1/4 cup water and cook until the liquid is almost absorbed, 1 to 2 minutes. Season with salt and pepper and stir in the basil. Divide the pork and vegetables among plates.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
