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An Easy Skillet Dinner with Earthy Fall Flavors
Pork tenderloin medallions are one of our favorite quick-cooking proteins, perfect for a satisfying skillet meal like this one. Here, they’re simmered with apples and butternut squash, then finished with crisp bacon, a drizzle of maple syrup, and fresh thyme to bring all the flavors together. Each ingredient adds its own layer of flavor, creating a balanced dish that’s easy enough for a weeknight yet hearty enough for Sunday dinner with the family.
Ingredient Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
PORK TENDERLOIN: Choose a single pork tenderloin weighing 1 to 1-1/4 pounds for this recipe. To make the medallions, slice it into thick rounds, then use a mallet to gently pound them to an even thickness for quick cooking and maximum tenderness.
BUTTERNUT SQUASH: Fresh butternut squash delivers the best texture and flavor. Pre-cut, fresh squash is convenient and will work nicely, as long as it’s cut into evenly sized pieced. Frozen butternut needs to be defrosted first and may result in a bit of a mushy texture.
APPLE: Golden Delicious apples hold their shape and add a balanced sweetness to this dish. Other options include Gala and Fuji, but avoid Granny Smith as they’re a bit too tart.
BACON: Thick-cut bacon adds a little smokiness that helps to tie the sweet and savory flavors together. You could substitute cubed pancetta if you’d like a milder flavor.
THYME: Fresh thyme adds an earthy, herbal note to the dish and pairs nicely with the apples and squash. If you need to substitute dried thyme, reduce the quantity by 2/3 and crumble it between your fingers to release more flavor.
Prep Overview
How to Make Maple-Thyme Pork with Apples and Squash
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
This dish comes together easily in one pan with each step building layers of flavor.
Begin by lightly dredging the pork in seasoned flour, then searing them briefly on both sides. This quick sear locks in moisture and leaves flavorful browned bits in the pan that make the foundation for the sauce.
Cook the bacon and garlic, then add broth to deglaze the pan. Stir in the butternut squash, cover, and let it simmer gently until tender. Expect the broth to reduce slightly, but if you see it evaporating quickly, reduce the heat and add a little more.
Finish the dish by adding the apple, maple syrup, reserved pork, bacon, and thyme. Simmer for a few more minutes and you’re ready to serve.
Serving Suggestions
This is a hearty, one-pan meal that’s fairly complete on its own. However, a crisp green salad with vinaigrette dressing or simple green vegetable like steamed green beans or sautéed spinach are nice additions.
More Weeknight Pork Recipes
If you like the balance of sweet and savory flavors in this dish, try one of our other quick-cooking pork recipes. Our Curried Pork with Apples blend warm curry spices with a touch of cream for an aromatic meal to serve over rice or couscous. For bright Caribbean flavors, our Pineapple Pork pairs juicy medallions with a sweet and spicy pineapple rum sauce. Both are easy skillet dinners that showcase the versatility of pork tenderloin medallions.
Maple-Thyme Pork with Apples and Squash
Ingredients
- 1 pork tenderloin, 1 to 1-1/4 lbs
- 1/4 cup flour
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 slices thick-cut bacon, diced
- 3 cloves garlic, minced
- 3/4 cup low-sodium chicken broth, divided
- 12 ounces butternut squash cubes, about 2 cups (see notes)
- 1/4 cup maple syrup
- 1 apple, peeled, cored, and cut into 1/2-inch cubes
- 2 teaspoons fresh thyme leaves
Instructions
- Trim any silverskin from the tenderloin and slice it into 1-inch thick rounds. Place them between sheets of plastic wrap and gently pound them to a uniform 1/2-inch thickness for even cooking.
- Combine the flour with 1 teaspoon salt and several grinds of black pepper. Lightly dredge the pork medallions in the mixture, shaking off any excess.
- Heat the oil in a large skillet over medium-high heat. Working in batches if needed, sear the pork for about 1 minute per side, just until lightly golden. Transfer to a plate and set aside.
- Add the bacon to the same skillet and cook until crisp, 3 to 4 minutes. Transfer to a paper-towel-lined plate.
- Pour off all but 1 tablespoon of bacon fat, reduce the heat to medium, and add the garlic. Sauté just until fragrant, about 1 minute, then deglaze the pan with 1/2 cup of the broth, scraping up any browned bits.
- Stir in the butternut squash, cover, and cook, stirring occasionally, until tender when pierced with a fork, 7 to 8 minutes.
- Add the remaining broth, maple syrup, and apple. Stir to combine, then return the bacon and pork to the pan, nestling the medallions among the squash and apples.
- Sprinkle with thyme and simmer for about 3 minutes, until the pork is cooked through (145°F internal temperature). Let rest for 3 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
