Josh Capon’s Sauteed Pork with Roasted Butternut Squash Recipe

December 4th 2017

Sautéed Pork with Roasted Butternut Squash and Pomegranate + Pumpkin Seeds

Serves 2

INGREDIENTS
4 pieces of 3 oz pork tenderloin, lightly pounded
1 cup dices butternut squash – lightly sauteed ahead of time
1 cup pom seeds
1/2 cup toasted pump seeds
1/2 tbsp Rosemary needles
1 cup apple cider
2 tablespoon apple cider vinegar
salt + pep
2 tablespoons butter – optional
1 small red onion – diced
sauteed spinach – 8 cups fresh baby spinach
2 cloves garlic
1/2 cup extra virgin olive oil

DIRECTIONS
season pork with salt + pepper
heat up a large pan – add 1/2 oil
saute medallion until golden brown on both sides
remove from pan and set aside
add butternut squash
then vinegar, apple cider and rosemary needles
add 1/2 pom seeds
season with s+p
add pump seeds
in separate pan saute spinach, add s+p and drain on paper towel
place on round dish on bed on spinach and spoon sauce
garnish with the pom + pumpkin seeds and spring of rosemary

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