Pork tenderloin is marinated in garlic and cracked black pepper seasonings, then cooked in a skillet with brussels sprouts, butternut squash, and bacon. Easy, delicious, and perfect weeknight Fall dinner!
This recipe was developed by me for Smithfield, whom I have an ongoing relationship with. All opinions are 100% my own. Thank you for helping to support the brands that I love and make Belly Full possible!
I know technically Fall started last month, but it’s always about a month later for us. We got out the thicker coats just the other day, and since the forecast looks like it’s going to stay cool, I’m thinking it’s official. This is the first year I can remember in a long time where I’m actually excited about it. I’m just ready.
Ready for soup, apple cider, and all.the.squash.
Utilizing Smithfield’s awesome pre-marinated pork again, I made this super easy skillet dish showcasing some of my favorite Fall flavors.
Smithfield has three distinct cuts of pork – tenderloin, loin filet, and sirloin – to suit several cooking styles and dishes. Slow marinated in delicious seasonings including Applewood Smoked Bacon, Slow Roasted Golden Rotisserie, Sweet Teriyaki, Slow Smoked Mesquite, Garlic & Herb, and several more. There’s something for everyone. And super versatile – they can be grilled, roasted, and sautéed. Always fantastic!
This skillet dish is perfect for busy weeknights, but would also be a great option for Thanksgiving if you’re not hosting a big crowd and aren’t set on turkey. Or if you’re having a few people stay over, you could make this for dinner the next night. Spend more time with loved ones and less time at the stove!
Smithfield is also running a Real Flavor, Real Fast meal and tip contest to see what you can do with their Marinated Fresh Pork! Submit your original tip here for a chance to win great prizes.
Other delicious pork recipes you might enjoy!
Grilled Pork Chops and Potato Foil Packets with Chimichurri Sauce
Hoisin Pork and Cashew Stir-Fry
Roast Pork Loin Filet with Fig Sauce
Autumn Pork Skillet
- 2 tablespoons extra-virgin olive oil
- 1.15 pound pork tenderloin ( Smithfield seasoned Roasted Garlic and Cracked Black Pepper )
- 14 small brussels sprouts , ends trimmed, sliced in half lengthwise
- 1 cup cubed butternut squash
- 6 slices bacon , chopped into 1-inch pieces
- salt and pepper
- Preheat oven to 425° F.
- Heat a large ovenproof skillet over medium-high heat. Add the 2 tablespoons of oil; swirl to coat. Add pork to center of the pan; sauté 4 minutes. Turn pork over and move to the side; place brussels, squash, and bacon next to it. Season with a little salt and pepper and toss to coat.
- Transfer pan to the oven for 25-30 minutes or until a thermometer inserted into the pork registers 145° and the vegetables are tender, mixing one time during cooking so vegetables don’t burn (CAREFUL! Handle of the pan will be hot!)
- Remove cooked pork from pan; place on a cutting board. Let stand a few minutes.
- Cut the pork into thin slices. Divide onto plates and serve with the vegetable mixture.