Rush Hour Gourmet

Pork Medallions With Squash and Greens

6 to 8 sage leaves

4 large cloves garlic

3 1/2 tablespoons olive oil

12 ounces peeled and precut butternut squash

1 cup fresh apple cider

1/2 cup water

2 teaspoons sherry vinegar

1/2 teaspoon kosher or sea salt

Freshly ground black pepper

2 pounds pork tenderloins

1 tablespoon unsalted butter

8 ounces greens, such as collard, kale, rainbow or mustard

1/2 teaspoon crushed red pepper flakes

2 to 4 tablespoons cider vinegar or red wine vinegar

1. Preheat the oven to 400 degrees. Coarsely chop the sage leaves. Cut the garlic into very thin slices.

2. Heat 1 tablespoon of the oil in a large heatproof skillet over medium heat. Add the squash, then the sage, apple cider, water and sherry vinegar, and season with 1/4 teaspoon of salt. Stir, bring to a boil; cook for 5 minutes.

3. Transfer the skillet to the oven and cook for about 20 minutes or until the cider has reduced to a glaze and the squash is fork-tender. Transfer to the stove; taste and season to taste salt and pepper.

4. While the squash is in the oven, trim the tenderloins of excess fat, then cut into evenly sized medallions, about 11/2 inches thick; season with salt and pepper; place on a plate.

5. Heat 1 tablespoon of oil and the butter in a large skillet over low heat until the butter melts. Add the garlic and cook, stirring constantly, for 2 minutes, until golden brown. Use a slotted spoon to transfer the garlic to a small dish.

6. While the garlic cooks, prepare the greens: wash, dry, then tear the leaves.

7. Increase the heat; add the greens to the skillet used to cook the garlic. Cook just until wilted; add the crushed red pepper flakes and 1/4 teaspoon salt, stirring to combine. Return the garlic and mix. Sprinkle with vinegar to taste; transfer to a bowl.

8. Heat the remaining 11/2 tablespoons of oil in the same skillet. Add the medallions; cook until nicely browned, about 2 minutes on each side. Reduce heat and cook for another 2 minutes. Return the garlic and greens to the pan, just to warm through.

9. Place the greens, squash and pan juices on each plate; top with the medallions.

Per serving: 503 calories, 49 grams protein, 21 grams carbohydrates, 25 grams fat, 157 milligrams cholesterol, 699 milligrams sodium, 4 grams dietary fiber