- Cook Time
- Prep Time
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds pork tenderloin, cut crosswise into 3 pieces and patted dry
- Salt and pepper
- 2/3 butternut squash, cut into 1/2-inch cubes (about 3 cups)
- 2 golden delicious apples--peeled, cored and cut into 1-inch pieces
- 1 onion, thinly sliced
- 3 tablespoons butter, melted
- 1/2 head savoy cabbage--quartered, cored and thinly sliced
- 1/2 bunch kale, center ribs and stems discarded, leaves thinly sliced
- 1 cup apple cider
In a large nonstick skillet, heat the olive oil over medium-high heat. Season the pork with salt and pepper, then add to the pan and cook, turning once, until golden, about 8 minutes. Transfer to a work surface and tent with foil. While the pork is cooking, in a bowl, combine the butternut squash, apples and onion with the butter; season with salt and pepper.
Add the apple mixture to the pan and cook, stirring occasionally, until the squash is just fork-tender, 3 to 5 minutes; transfer back to the same bowl. Add the cabbage and kale to the pan and cook, stirring, for 2 minutes. Return the apple mixture and pork to the pan, add the cider, partially cover and simmer until the pork is cooked through, 5 to 8 minutes. Season with salt and pepper.
Transfer the pork to a work surface and let rest for 5 minutes before slicing. Serve with the vegetable.