Pork Tenders with Cumberland Sauce on a Bed of Spaghetti Squash

- 1 teaspoon olive oil
- 12 ounces pork tenderloin, cut into 1-inch-thick medallions
- ½ teaspoon kosher salt
- ÂĽ teaspoon freshly milled black pepper
- 1 tablespoon minced shallots
- 1 cup dry red wine
- ÂĽ teaspoon cornstarch
- Grated zest from ½ lemon plus 2 teaspoons fresh lemon juice
- 1 tablespoon all-fruit (no sugar added) red currant jelly
- 1 teaspoon Dijon mustard
- 2 cups Roasted Spaghetti Squash
Instructions:
Autumn brings bracing weather, robust flavors, and colorful dinners. Cumberland sauce, a shiny-as-satin, sweet-sour, burgundy-colored, traditional English hunt sauce works well on chicken, pork, or game birds. You’ll want to pair this sauce with a variety of meats.
- Heat a large skillet over medium-high heat, then film it with the oil. Meanwhile, dry the pork pieces on paper towels, and season with salt and pepper. Sauté until crisp and brown on the outside, and no longer pink in the middle, 3 to 4 minutes per side. Transfer to warmed dinner plates and reserve.
- Add the shallots to the pan and cook about 30 seconds. Add the wine, bring to a boil, and reduce to about ¼ cup, 5 minutes or so. Dissolve the cornstarch in the lemon juice and whisk it into the sauce. Cook, stirring, until the sauce is thick and satiny-looking.
- Remove from the heat and stir in the jelly and mustard. Taste and adjust seasonings with salt and pepper.
- To serve, make a nest of Roasted Spaghetti Squash on each plate and top with pork medallions and sauce.