6 to 8 sage leaves
4 cloves garlic
3 ˝ tblsp. olive oil
12 oz. peeled butternut squash
1 cup apple cider
˝ cup water
2 tsp. sherry vinegar
˝ tsp. kosher or sea salt
pepper to taste
2 lbs. pork tenderloin
1 tblsp. butter
8 oz. greens such as collard, mustard or kale
˝ tsp.red pepper flakes
2-4 tblsp cider or red wine vinegar
Chop sage and garlic finely.
In a skillet with some oil place sage, squash, apple cider, water and sherry vinegar. Season with salt. Bring to a boil and cook for 5 minutes.
Place skillet in oven for 20 minutes to form glaze. Turn off oven and allow squash mixture to keep warm in oven.
Saute garlic in 1 tblsp. of oil and of butter. Add washed, dried and torn greens and sauté them in skillet until wilted. Sprinkle with vinegar and place them in the oven with the squash mixture.
Cut pork tenderloin into medallions about 1 ˝ inch thick. Saute them in the same skillet in which you cooked the greens about 2 minutes per side. Reduce heat and cook for another 4 minutes.
Place squash and greens mixture on a serving plate and top with the pork medallions.