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This smoky-sweet single skillet meal is a quick and easy way to get a comfort food dinner with Latin flair on the table any night of the week.
This post may contain affiliate links.
It’s time for some real talk.
Life has been hectic lately. In the past few weeks we’ve had house guests, new school schedules, busy work schedules, never-ending piles of housework…
…and then I came down with the flu and was out of commission for a week. UGH.
When I was finally able to get back to some sort of normalcy, I wanted comfort food and I wanted it NOW. And I didn’t want to dirty a bunch of dishes while making it.
Single skillet meals are a total game changer in the kitchen! They’re perfect for when you’re low on time and/or energy but still want a home-cooked meal without much fuss.
I had toyed with a version of this pork dish a while back when I was trying out the Chili Lime Cherries with Tajin® from Stoneridge Orchards, and I knew it had major potential to be an all-in-one-skillet meal if I added in some more veggies.
It’s hard to beat a meal that’s made up of a beautifully seared piece of meat that’s nice and juicy inside served with roasted veggies and a flavorful pan sauce.
And all from just one pan!
I had seen Tajin in the Latin aisle at my local supermarket in the past, but hadn’t ever experimented with it at home until I tried these cherries.
Tajin is a popular spice blend used in Mexican cooking. It’s made of premium chilis, lime juice, and sea salt. The result is a mild kick that can be added to all sorts of dishes.
I love pairing sweet and spicy together, so the fact that these cherries are already perfectly spiced makes them perfect for snacking.
Do you have a favorite type of squash? I used a carnival squash for this recipe. According to this awesome winter squash reference article on epicurious, carnival squash is a mix between an acorn squash and a sweet dumpling squash.
Growing up, I think I only ever had butternut squash. I still remember the first time I tried prepping one at home – what a nightmare! It’s such a hassle to peel them – it took forever and I was sure I was going to cut myself!
In fact, it’s now one of the few ingredients that I’ll pay more for at the store to just buy some that’s already peeled and diced. It saves me a lot of time and frustration, so I think it’s worth it!
Since I’ve branched out and tried lots of types of squash now, I find myself gravitating toward ones that you don’t have to peel.
That’s right – there are some varieties of squash that you can go ahead and eat the skin of!
Bonus points for the extra fiber, ease of prep, and how pretty it looks in the pan when the skin is left on!
You could use any squash that you like here – but if you use something like butternut or spaghetti squash, you won’t be able to eat the skin.
Be sure to cut your squash into consistent sized slices so they’ll cook evenly. Truth be told, I cut the ones in this dish a little too thick, so I had to cook it a little longer for them to fully cook. Around 1/2-inch thick slices should be just fine.
You could also use sweet potatoes or even cauliflower in this dish – it really is versatile!
After the pork is cooked, let it sit for 5-10 minutes before slicing it up and serving. Make sure to drizzle the pan sauce and plumped-up cherries over the meat before serving – you won’t be sorry!
What are your favorite one-dish meals? I’d love to hear about them in the comments section below!
Looking for more single skillet recipes? Check out some of our favorites:
- Skillet Lasagna with Lamb, Ricotta + Mint
- Spanish Chicken + Sausage Skillet
- Pan-Roasted Pork Tenderloin with Balsamic Tomatoes
- Iron Skillet Chicken + Carrots with Toasted Lager Mustard Sauce
- Sausage and Peppers
- Our Favorite Steak Fajitas
- Single-Skillet Bacon-Rosemary Chicken Thighs with Roasted Tomatoes
- Pan Roasted Pork Tenderloin with Fairy Tale Eggplant & Tomatoes
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