A tasty and simple pork loin is created by combining cranberry sauce, Dijon mustard, tarragon, and onion. Add vegetables and sweet potatoes to the dish. In the event that you have extra meat, this recipe yields enough sauce for two pork loins; I just adore a lot of sauce.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- ½ medium onion, chopped
- ½ medium red bell pepper, chopped
- 1 medium zucchini, cut into 1/4-inch slices
- 1 medium yellow squash, cut into 1/4-inch slices
- salt and freshly ground black pepper to taste
- 1 clove garlic, minced
- minced chives (optional)
Instructions
- Heat butter and olive oil together in a large non-stick skillet over medium-high heat. Add onion once butter is bubbly; cook and stir for 2 minutes. Add bell pepper and cook for 1 minute. Stir in yellow squash and zucchini slices. Season with salt and pepper. Cook, stirring, for about 3 minutes.
- Stir in minced garlic and cook, stirring, about 1 minute. Keep cooking, stirring continuously, until squash has desired texture, 2 to 3 minutes.
- Sprinkle with minced chives before serving.
- Bibi
- Adjust the cooking temperature to your specific stove and skillet. It should be set to a temperature where everything heats up quickly, but does not burn.
Reviews
Light, easy & flavorful! Perfect side dish to BBQ.
I love Bibi’s recipes. Her temp and timing are always spot on! This stir-fry squash made a perfect side for tonight’s tenderloin.
Roasted pepper seasoning and parm cheese
I made it exactly per the recipe and it was delicious! I’ve also made this with Hopi Pale Gray squash and with Zappolo de Tronco squash (an acorn type which is also good when baked with brown sugar and burrer), and both were great.