Maple-Thyme Pork with Apples and Squash
This easy one-pan dinner combines seared pork tenderloin medallions with apple, bacon, butternut squash, and a light maple-thyme glaze. It's a quick, fall-inspired meal that delivers a perfect balance of savory and subtly sweet flavors.
Servings: 4 servings
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
ABOUT THE BUTTERNUT SQUASH: If you use frozen butternut squash, defrost it first and drain off any liquid that may have accumulated.
Nutrition
Calories: 460 | Total Fat: 19g | Cholesterol: 104mg | Sodium: 794mg | Carbohydrates: 37g | Fiber: 3g | Sugar: 19g | Protein: 34g