Title: Pork with Pumpkin in Walnut Butter
Categories: Main
Yield: 8 Servings

3	lb	Boneless pork loin*
2		Garlic cloves, mashed
	ds	Salt to taste
	ds	Pepper to taste
2	tb	Oil
4	tb	Butter
1	c	Finely chopped walnuts
8	c	Peeled, diced pumpkin
2	c	Diced onions
1/2	c	Raisins
1/2	c	Dried cranberries
2	c	Chicken stock

*Cut pork loin in 8 thick slices

Preheat oven to 350 degrees.

Spread the tops of the pork slices with half the garlic and sprinkle with salt and pepper. Use a meat hammer and pound lightly. Turn the meat over and repeat the process with the rest of the garlic, and salt and pepper.

Pounding helps embed the flavor in the pork, but you don't want to flatten the slices too much.

Heat a skillet to high heat, add the oil and sear the pork medallions on each side, doing just two or three at a time. Set aside.

Heat a large skillet and add the butter. When butter is melted, add the walnuts and saute for two minutes. Add the pumpkin and onion and saute for three or four minutes to lightly brown. Add the raisins and dried cranberries to the pumpkin mixture.

Transfer the pumpkin mixture to a rectangular baking dish. Pour the stock over and place in the oven. Bake in the preheated oven for 20 minutes. Remove the pan from the oven and stir the mixture. Place the pork medallions on top of the pumpkin and cover the dish with aluminum foil. Return to the oven and continue baking for another 25 minutes.

Serve each pork medallion on a bed of pumpkin.

Washington Post Oct 30, 1996

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

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