The Atlanta Journal-Constitution
FENNEL-RUBBED PORK TENDERLOIN WITH SQUASH, APPLE AND KALE
This stunning skillet meal is packed with autumnal flavor and color, with orange squash, deep green kale and slices of red apple simmered until tender with medallions of pork in a light, mustard-spiked sauce. Seasoning the pork with a coarsely ground mixture of fennel seed and peppercorns gives the lean meat an aromatic, sausagelike essence that infuses the whole dish. Storage notes: Leftover pork and vegetables can be refrigerated for up to 3 days.
¾ teaspoon whole fennel seeds
½ teaspoon whole black peppercorns ½ teaspoon fine salt, divided
1 large pork tenderloin (about 1¼ pounds),
sliced into ½-inch thick medallions 4 tablespoons olive oil, divided
3 cups (about 1 pound) diced butternut
squash (¾-inch dice)
2 tablespoons water
½ medium yellow onion (about 4 ounces),
thinly sliced
1 medium red apple (8 ounces), such as Honeycrisp, unpeeled, sliced into ¼-inch thick wedges
1 cup low-sodium chicken broth 1 tablespoon apple cider vinegar 2 teaspoons Dijon mustard
4 cups (9 ounces) lightly packed, coarsely
chopped kale
Place the fennel seeds and black peppercorns into a small sealable plastic bag, then use a mallet or rolling pin to hammer the seeds until they are coarsely ground. (Alternatively, you can pulse them briefly in a spice or coffee grinder, or use a mortar and pestle.) Add ¼ teaspoon of the salt to the fennel-pepper mixture, then sprinkle it onto both sides of the pork, pressing it in slightly with your fingers so it adheres.
In a large, high-sided skillet with a lid over medium-high heat, heat 2 tablespoons of the oil until shimmering. Add the pork and sear until browned, about 1 minute per side, then transfer to a plate.
Reduce the heat to medium and add the remaining 2 tablespoons of the oil to the skillet. Add the squash and cook, stirring, for 1 minute. Add the water, cover and cook until the squash is nearly tender, about 4 minutes. Remove the lid, add the onion and cook, stirring, uncovered, until softened, about 2 minutes. Add the apple slices and cook, stirring, for 1 minute more.
Add the broth and vinegar, then stir in the mustard. (Don’t worry if it doesn’t immediately blend into the sauce; it will by the time the dish is done.) Increase the heat to medium-high and bring to a simmer. Cook until the apple has softened slightly and the liquid has reduced a bit, 1 to 2 minutes.
Add the kale and the remaining ¼ teaspoon of salt and cook, stirring occasionally, until the kale is tender but retains its shape and color, about 1 minute. Return the pork to the pan with any accumulated juices, reduce the heat to mediumlow, cover and cook, stirring occasionally, until the pork is warmed through and just blush in the center, 1 to 2 minutes more; remove from the heat.
Divide the pork and vegetables among the places, drizzle with the pan sauce and serve. Makes 4 servings.
Nutrition information per serving (11/2 cups of sliced pork and vegetables), based on 4: calories: 403; total fat: 18 g; saturated fat: 3 g; cholesterol: 92 mg; sodium: 482 mg; carbohydrates: 29 g; dietary fiber: 6 g; sugar: 10 g; protein: 35 g This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.