Seared Pork Loin Medallions With Lemon Caper Gravy over Wilted Spinach and Honey Roasted Butternut S

Ingredients

• 2 ½ lb pork tenderloin, trimmed and cut into 2 inch high medallions
• 1 Knorrc hicken bouillon cube dissolved in 2 C boiling water
• 3 T capers, drained
• 2 T fresh lemon juice (fresh!)
• 1 T butter
• ¼ C Olive Crate olive oil, divided
• 8 C fresh spinach leaves
• 4 cloves of garlic
• 1 small butternut squash, peeled and cut into small pieces
• 2 T Olive Crate Balsamic
• 4 T Olive Crate Honey Balsamic divided
• 1 T sugar
• ½ red pepper, julienned
• 2 T cognac
• Drizzle of honey
• Salt and pepper
• Julienned fresh basil leaves for garnish