Pork Tenderloin with Spaghetti Squash and Green Peppercorn Cream Sauce

4 servings
The spaghetti squash cooks double-decker style in the multi-cooker: one half simmers in liquid, the other half steams in the basket. Served with marinated pork tenderloin draped in cream sauce, it’s a meal fit for a king.
2 pounds pork tenderloin, trimmed
5 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon minced garlic (about 1 large clove)
1 tablespoon honey

1 tablespoon sherry vinegar
¼ cup chopped fresh parsley leaves
Spaghetti squash
1 spaghetti squash, halved and seeded
Kosher salt, to taste
Freshly ground black pepper, to taste
1½ cups homemade chicken stock or packaged low-sodium chicken broth
4 tablespoons (½ stick) unsalted butter
2 teaspoons sherry vinegar
2 tablespoons chopped fresh parsley leaves
Green peppercorn cream sauce
1 tablespoon unsalted butter
¼ cup minced shallot (about 1 medium shallot)
2 teaspoons minced garlic (about 2 large cloves)
½ cup dry white wine
1 cup heavy cream
1 teaspoon drained and crushed green peppercorns
1 teaspoon Dijon mustard
Kosher salt, to taste

Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
1. Marinate the pork: Slice the pork into eight medallions and place them in a resealable plastic bag or other container. Combine the olive oil, salt, black pepper, garlic, honey, sherry vinegar, and parsley in a small bowl. Add this marinade to the pork, seal the bag or cover the container, and set aside at room temperature for 1 hour or refrigerate for up to 4 hours.
2. Meanwhile, cook the spaghetti squash: Season the squash halves with salt and pepper. Add the chicken broth and butter to a multi-cooker and add 1 squash half, cut side down. Place the steamer basket in the multi-cooker and place the other squash half in it, cut side down. Close the lid and set the machine to the “steam” program. After 45 minutes, test the squash halves by inserting the blade of a thin knife into the center; there should be little to no resistance. If necessary, continue to cook for up to 15 minutes longer.
3. Transfer the squash halves to a platter and set aside until cool enough to handle. Transfer the cooking liquid to a medium bowl and cover to keep warm. Using a fork, gently scrape the inside of the squash halves to make the “spaghetti,” and add it to the bowl with the reserved cooking liquid. Add the sherry vinegar and parsley to the spaghetti squash, and toss gently. Cover and set aside in a warm place until ready to serve.
4. Reset the multi-cooker to the “steam” program and heat it for 5 minutes. Remove the pork from the marinade and add half the pork medallions to the multi-cooker. Cook for 3 to 4 minutes per side, until browned, remove from the cooker, and set aside. Repeat with the remaining pork.
5. To make the green peppercorn cream sauce, add the butter to the multi-cooker (still on the “steam” setting). When it has melted, add the shallot and garlic and cook, stirring, until soft, about 1 minute. Add the wine and simmer for 4 minutes. Add the cream, green peppercorns, and Dijon mustard, and simmer for 4 minutes more. Season to taste with salt and pepper.
6. Return the pork medallions to the multi-cooker, along with any accumulated juices. Close the lid and cook for 10 to 12 minutes, until the pork registers 140°F on an instant-read thermometer. Transfer the pork to a pan and tent it with foil to keep warm. Add the chopped parsley to the sauce and cook until it is thick and bubbly and has reached the desired consistency.
7. To serve, divide the spaghetti squash among four plates. Arrange 2 pork medallions on each plate, and top with the sauce. (Alternatively, you can serve the pork thinly sliced.)

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