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Now that it’s cooling down here, it reminds me how much I love the weather in fall, the colors on the trees and the tasty fall vegetables. We love going apple picking and other fun fall activities as well and have been enjoying them recently. Fall also means back to school, though, and so we have been readjusting our schedules. Having some quick and easy meal options to turn to is definitely helpful, and even better one with lots of fall flavor. This apple, squash and pork skillet is exactly that: quick, easy, and full of fall flavors. It’s a colorful, tasty meal cooked all in one pan, so there’s hardly any washing up either.
How it’s made
This apple, squash and pork skillet is easy to make as well. You simply dice up some bacon, squash, apple and onion as well as part of a Smithfield Original Recipe Loin Fillet. It’s all cooked in the skillet, adding each gradually to allow them to cook. Add a couple of spices and water then cook until the squash is tender. There’s a lovely mix of flavors and textures, all wrapped in a little gravy made to take on the flavor from the bacon, thyme and paprika.
I picked up the Smithfield Original Recipe Loin Fillet and everything else for this recipe at Walmart – you’ll find the pork in the meat section. This recipe uses the Original Recipe Loin Fillet but you can also try it with the Applewood Smoked Bacon Loin Fillet or Garlic & Herb Loin Fillet or Sirloin to mix it up and add some additional flavors. Smithfield’s Marinated Fresh Pork is a handy way to get lots of flavor into a quick meal – you may remember I used one before for my Vietnamese pork and rice bowl – and can be cooked in a variety of ways.
This apple, squash and pork salad is so easy to make, using just one pan and taking less than half an hour to put together. The result is a delicious autumnal meal, full of flavor and pretty healthy too. It’s definitely a meal to add to your go-to list for busy nights.
Apple, squash and pork skillet
- 4 oz smoked bacon 115g
- 1/2 onion large or 1 small
- 10.5 oz butternut squash 300g, peeled weight - approx 15oz unpeeled
- 1 clove garlic
- 1 lb pork tenderloin 450g, or pork loin fillet
- 1 apple
- 1/2 tsp dried thyme
- 1/2 tsp paprika smoked works well
- 1/4 tsp ground cinnamon
- 1/2 cup light stock 120ml veg/chicken
- Dice the bacon and add to a skillet/saute pan and allow it to render some fat. Meanwhile, dice the onion and squash and finely dice or crush the garlic.
- Once a little fat is rendered, add the onion. Cook, stirring, for a couple minutes then add the squash and garlic. If it seems to be sticking, add a little oil, while it cooks another 5min while everything softens.
- While the onion and squash are cooking, dice the Smithfield Original Recipe Loin Fillet and add to the pan. Stir so that the pork browns on all sides. While it cooks, peel, core and dice the apple.
- Add the apple, thyme, paprika, cinnamon and stock to the pan, stir so well mixed and scrape off any of the flavorful browning on the bottom so it mixes in.
- Cover the pan, reduce the heat so that it is on a low simmer and cook until the squash is tender and the pork is cooked through then serve.
Try these other fall-flavored dishes:
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