Delicata Squash Salad with Pork Medallions

Ingredients

• 12 ounces pork tenderloin, cut into 1/2-inch slices
• 1 tablespoon olive oil
• 3 slices lower sodium less fat bacon
• 1 pound delicata squash, seeds removed and cut into 1-inch piece*s
• 3/4 cup unsweetened apple juice
• 2 shallots, thinly sliced
• 3 tablespoons cider vinegar
• 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
• 6 cups fresh baby spinach

Directions

1. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. In a large nonstick skillet cook pork in hot oil over medium-high heat for 5 minutes or until browned but still slightly pink in center, turning once halfway through cooking. Remove from skillet; keep warm.
2. In the same skillet cook bacon over medium heat until crisp. Transfer bacon to paper towels to drain. Crumble bacon; set aside. Wipe skillet clean. Add squash, apple juice, 1/4 cup water, and shallots to skillet. Bring to boiling; reduce heat. Cook, covered, for 6 to 8 minutes or until squash is just tender.
3. Add vinegar, thyme, and 1/4 teaspoon ground black pepper to skillet. Return pork and any accumulated juices to skillet; heat through. Serve over spinach. Sprinkle with bacon.

TIP: It is not necessary to peel delicata squash. The skin is tender after cooking and is a good source of fiber.

Nutrition Facts
Per serving: 226 kcal cal., 6 g fat (1 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 58 mg chol., 315 mg sodium, 19 g carb., 4 g fiber, 5 g sugar, 22 g pro. Percent Daily Values are based on a 2,000 calorie diet