Seared Pork Loin Medallions with Honey–Dijon Pan Glaze + Roasted Acorn Squash Wedges
A cozy, date-night bowl that feels like a bistro special: seared pork with a silky pan sauce, plus roasted acorn squash wedges that taste like caramelized winter sunshine. Minimal prep, maximum ‘we should do this more often.’
Back to full listIngredients
- Kroger® Fresh Natural Pork Loin Boneless 12–14 oz pork loin (cut into 2 thick medallions) $2.99 sale (1 lb)
- Organic Acorn Squash 1 small acorn squash (about 1–1.25 lb), seeded and cut into wedges $1.99/lb
- Organic Yellow Potatoes (optional if you want extra starch) Skip or add 8 oz, cubed (only if very hungry) $2.49/lb
- Butter 1–2 Tbsp
- Olive oil 2 Tbsp, divided
- Lemon 1/2 (juice) (optional, brightens sauce)
- Dijon mustard 1 tsp
- Honey or maple syrup 1–2 tsp
- Dried thyme or rosemary 1/2 tsp
- Salt & black pepper to taste
- Apple or pear (optional) 1/2 Bartlett pear, thinly sliced (optional garnish—ties into the season)
Instructions
- Prep: Heat oven to 425°F. Line a sheet pan. Cut acorn squash into wedges (leave skin on). Cut pork into 2 thick medallions; pat dry and season with salt and pepper.
- Roast the squash (oven): Toss squash with 1 Tbsp olive oil, thyme/rosemary, salt, and pepper. Roast until tender and caramelized, 22–30 minutes, flipping once.
- Sear the pork (stove): Heat a skillet over medium-high with 1 Tbsp olive oil. Sear medallions until browned, 3–4 minutes per side. Reduce heat to medium and cook to 140–145°F (about 2–5 minutes more depending on thickness). Transfer to a plate to rest.
- Make the pan sauce: Lower heat to medium-low. Add 1 Tbsp butter to the skillet. Stir in Dijon and honey/maple, then add 2–3 Tbsp water (or a splash of wine if you opened a bottle). Scrape up browned bits; simmer 30–60 seconds until glossy. Optional: finish with a squeeze of lemon to brighten.
- Serve: Plate roasted squash with pork medallions. Spoon the glossy pan sauce over pork. Optional: add a few thin pear slices on the side for a romantic, seasonal touch.
Health notes: ~700–850 calories per serving. High protein; squash adds fiber and potassium. Pork loin is relatively lean—watch added butter/oil for a lighter plate.
Drink pairing: Wine: Washington State Riesling (off-dry) from Columbia Valley — fantastic with pork and a lightly sweet squash edge. Try Chateau Ste. Michelle Columbia Valley Riesling. Alt: WA Syrah (Walla Walla/Columbia Valley) if you want a darker, moodier red.