If you’re looking for a quick and easy meal full of fall flavors, you can hardly get easier than this apple, squash and pork skillet. One pot, easy to prepare and with a delicious balance of flavors.
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 to make this apple, squash and pork skillet
This pork skillet is so easy to make, being both quick and in one pan.
- Dice up some bacon, squash, apple and onion.
- Slice and chop some pork loin fillet into bite sized pieces.
- Start by cooking the bacon enough to render some fat then add the onion and squash.
- Once the vegetables have softened, add the pork and brown all over.
- Add the apple, thyme, spices and stock. Simmer a few minutes then serve.
I used part of a Smithfield Original Recipe Loin Fillet. It’s 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.
There’s a lovely mix of flavors and textures in this dish, all wrapped in a little gravy made to take on the flavor from the bacon, thyme and paprika.
This apple, squash and pork skillet 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.
Try these other easy one pot meals:
- Cider braised pork chops with rutabaga and apple
- Spicy sausage pasta skillet
- Creole jambalaya
- Plus get more fall recipes and main dishes in the archives.
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.
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