This lovely skillet meal is Full of autumnal taste and colour, with orange squash, deep inexperienced kale and slices of purple apple simmepurple till tender with medallions of pork in A Lightweight mustard-spiked sauce. Seasoning the pork with a coarsely floor combination of fennel seed and peppercorns provides the lean meat an aromatic sausage-like essence that infuses The complete dish.
Lively time: 35 minutes; Complete time: 45 minutes
Storage Notes: Leftover pork and greens Might be refrigerated for As a lot as 3 days.
Servings: 2 4 8 12
4
Examined measurement: 4 servings
Ingpurpleients
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3/4 teaspoon complete fennel seeds
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Half teaspoon complete black peppercorns
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Half teaspoon nice salt, divided
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1 huge pork tenderloin (about 1 1/4 kilos), sliced into Half-inch thick medallions
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4 tablespoons olive oil, divided
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3 cups (about 1 pound) cubed howeverternut squash (3/4-inch cube)
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2 tablespoons water
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Half medium yellow onion (about 4 ounces), thinly sliced
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1 medium purple apple (8 ounces), Similar to Honeycrisp, unpeeled, sliced into 1/4-inch thick wedges
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1 cup low-sodium hen broth
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1 tablespoon apple cider vinegar
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2 teaspoons Dijon mustard
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4 cups (9 ounces) flippantly packed, coarsely chopped kale
Instructions
Place the fennel seeds and black peppercorns Proper into a small sealable plastic bag, then use a mallet or rolling pin to hammer the seeds till They’re coarsely floor. (Alternatively, You will Have The power to pulse them briefly in a spice or espresso grinder, or use a mortar and pestle.) Add 1/4 teaspoon of the salt to the fennel-pepper combination then sprinkle it onto Every facet of the pork, pressing it in sflippantly Collectively with your fingers so it adheres.
In An monumental, extreme-facetd skillet with a lid over medium-extreme warmth, warmth 2 tablespoons of the oil till shimmering. Add the pork and sear till browned, about 1 minute per facet, then change to a plate.
Scale again The warmth to medium and add the remaining 2 tablespoons of the oil to the skillet. Add the squash and put together dinner, stirring, for 1 minute. Add the water, cowl and put together dinner till the squash Is almost tender, about 4 minutes. Take away the lid, add the onion and put together dinner, stirring, uncowled, till softened, about 2 minutes. Add the apple slices and put together dinner, stirring, for 1 minute extra.
Add the broth and vinegar, then stir Inside the mustard. (Don’t fear if …….
Source: https://www.washingtonpost.com/recipes/fennel-rubbed-pork-tenderloin-squash-apple-and-kale/18091/