Ingredients
2 quarts water4 cups chopped mustard greens1 medium butternut squash, peeled and cut into 1/2-inch cubes3 medium leeks (white portion only), halved and sliced3 tablespoons olive oil2 garlic cloves, minced1/8 teaspoon crushed red pepper flakes1-1/2 cups reduced-sodium chicken broth1/2 teaspoon saltPORK MEDALLIONS:2 pork tenderloins (3/4 pound each), cut into 8 slices1/3 cup all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon dried rosemary, crushed1 teaspoon cornstarch1/2 cup apple cider or juice1/3 cup reduced-sodium chicken broth1 tablespoon olive oil1 tablespoon butter1 medium tart apple, peeled and chopped
Preparation
In a large saucepan, bring water to a boil. Add mustard greens; cook, uncovered, for 3-5 minutes or until tender.
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.
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.
In a small bowl, whisk the cornstarch, apple cider and broth until smooth; set aside.
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.
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.
