Ingredients

• 3 Cups Cubed Butternut Squash
• 1 Cup Dried Cranberries
• 1 Pound Pork Tenderloin, trimmed into 12 cutlets
• 3/4 Tsp. Kosher Salt, divided
• 1/4 Tsp. Black Pepper
• 2 Tbsp. All-Purpose Flour
• 1 Cup Unsalted Chicken Stock
• 1 Medium Onion, chopped
• 1 Medium Granny Smith Apple, peeled and chopped
• 1/4 Tsp. Ground Red Pepper
• 3 Tbsp. Parsley, chopped

Utensils

• Microwave-Safe Dish
• 2 Medium Skillets
• Shallow Dish
• DuraChef® Non-Stick Cooking Sheets (2)

Directions

1. Place squash and cranberries in microwave-safe dish. Add water to a depth of 1/4". Cover with plastic wrap and microwave on high for 7 minutes. Drain.
2. While squash cooks, place DuraChef® Non-Stick Cooking Sheet in medium skillets. Place one skillet over medium-high heat. Sprinkle pork with 1/2 tsp. salt and black pepper. Place flour in shallow dish and dredge pork in flour. Place half of pork in the skillet. Cook two minutes per side. Transfer cooked pork to a platter. Repeat with remaining pork.
3. Add chicken stock to pan. Cook until liquid is reduced by half, stirring occasionally.
4. In second skillet, add onion, apple, sugar, and red pepper to pan. Toss and coat the onion and apple. Sauté for 4 minutes. Add squash, cranberries, and remaining salt. Toss and remove from heat.
5. Pour pan sauce over pork and serve with squash mixture. Garnish with chopped parsley.