Pork tenderloin with sweet and sour pumpkin

Ingredients:

• 4 pork escalopes weighing 180 g each, beaten to a thickness of 0.5 cm if necessary.
• 5 cups butternut squash, peeled and cut into 2.5cm cubes (about 0.6 kg)
• 1/4 cup olive oil
• 3 stalks of celery
• 1 red onion
• 2 tbsp chopped thyme
• 3 cloves garlic, chopped
• 2 tbsp capers (drain liquid, rinse capers)
• 1/4 cup red wine vinegar
• 3 tablespoons of sugar
• 2 tbsp chopped fresh basil

Preparation:

1. Place the baking sheet in the oven and preheat to 230°C (450°F). Toss the pumpkin with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and a small amount of ground black pepper and spread it in a single layer on the hot baking sheet. Roast until the pumpkin is tender and crispy on the bottom, about 20 minutes.
2. Meanwhile, chop the celery and red onion. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Season the pork with salt, pepper, and 1 tablespoon thyme. Add 2 pork scallops to the skillet and cook, turning once, until browned and cooked through, about 3 minutes. Transfer to a plate and cover to keep warm. Add another 1 tablespoon oil to the skillet and repeat with the remaining pork.
3. Add the remaining 1 tablespoon oil, celery, red onion, and 1/4 teaspoon salt to the skillet. Cook, stirring, until tender, about 3 minutes. Add the garlic, capers, and the remaining 1 tablespoon thyme and cook, stirring, until the garlic is golden, about 3 minutes. Add the squash, vinegar, sugar, and 1/4 cup water and cook until almost all the liquid is absorbed, 1 to 2 minutes. Season with salt, pepper, and basil. Divide the pork and vegetables among plates.