Pork medallions with squash and greens from The Washington Post

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Notes about this recipe

  • Recipe Notes

    Can substitute red wine vinegar for cider vinegar.

  • Laura on November 17, 2013

    This recipe is fantastic. The perfect autumn recipe. While the list of ingredients and directions appear long, it's really pretty simple. I had some really great mustard and other greens from the farmers market and they tasted just the right amount of bitter. It takes more than 20 minutes to cook the squash and reduce the liquid to a glaze, I'd say at least 30 minutes. I used all butter for the sautéing and I'm sure that increased the flavor. I'd make this again tomorrow!

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