Subj : BH&G 3421
To   : All
From : Dave Drum
Date : Sun Jul 25 2021 11:10:50

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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