Seared Pork Loin Medallions With Lemon Caper Gravy over Wilted Spinach and Honey Roasted Butternut Squash

Serves 4

Ingredients:

2 ½ lb pork tenderloin, trimmed and cut into 2 inch high medallions
1 Knorrc hicken bouillon cube dissolved in 2 C boiling water
3 T capers, drained
2 T fresh lemon juice (fresh!)
1 T butter
¼ C Olive Crate olive oil, divided
8 C fresh spinach leaves
4 cloves of garlic
1 small butternut squash, peeled
and cut into small pieces
2 T Olive Crate Balsamic
4 T Olive Crate Honey Balsamic divided
1 T sugar
½ red pepper, julienned
2 T cognac
Drizzle of honey
Salt and pepper
Julienned fresh basil leaves for garnish

Method:

• In a small bowl add the red pepper pieces and cover with 2 T honey balsamic, 1 T sugar. Let sit while you make dinner. They will be pickled and sweet for your garnish.
• Spread squash out on large baking sheet. Toss with Cognac, honey, 2 T olive oil, 1T balsamic, sprinkle with salt and pepper. Roast at 425 degrees F for 20 minutes.
• Heat a large saucepan and add 1 T butter and 2 T olive oil. Add the pork and sprinkle with salt and pepper. Sear the medallions on each side for about 2 minutes leaving the center rare. Remove and cover with foil. Deglaze with 1 C of the stock, and let reduce slightly. Add the lemon juice. Return the pork to the pan, reduce heat, add the capers and let simmer, braising the meat for about 3-4 more minutes to cook them to medium rare. Remove pork to a plate, add 2 t flour, whisk until slightly thickened adding a little more salt to the gravy to taste.
• For spinach, pour about ½ C stock in pan. Cover with spinach. Put garlic cloves on top and sprinkle generouslywith sea salt or kosher salt. Bring heat up until steaming. Cover and let start to wilt. Stir and then turn off heat,return lid to pan and let it wilt completely. Remove garlic, and serve.