Pork Tenderloin Stuffed With Butternut Squash And Spinach
Author: 
 
Autumn inspired flavors with this pork tenderloin stuffed with roasted butternut squash and spinach.
Ingredients
  • 2 lb. pork tenderloin, not a pork loin, butterflied
  • 1 smallish butternut squash, diced small and pre-roasted
  • 1 bag of fresh spinach
  • 2 small smashed garlic
  • olive oil
  • salt and pepper to taste
  • fresh sage leaves
  • butchers twine
Instructions
  1. Dice and pre-roast your butternut squash tossed in olive oil, salt and pepper at 400F until lightly golden, cool and set aside.
  2. Take your pork tenderloin and trim off the silver skin.
  3. Butterfly the meat by slicing it lengthwise without cutting all the way through.Open it like a book, cover with plastic wrap and pound it about a half inch thick pounding nice and even all around.
  4. Rub the smashed garlic all over the meat.
  5. Drizzle the meat with olive oil, salt and pepper.
  6. Spread the top of the meat with the roasted squash, enough to cover (you'll probably have leftover but that's a good thing)
  7. Top the squash with the fresh spinach, enough to spread around.
  8. Do another quick drizzle of olive oil all around.
  9. Roll it up tightly and tie it with kitchen twine to ensure everything stays inside and keeps it's shape.
  10. Use sage leaves under the twine and to decorate platter.
  11. Sear the tenderloin first then place into a hot 400F oven for around 20-25 minutes or until internal temperature is at 145.
  12. Let it rest 10 minutes before slicing.
  13. Enjoy!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2025/10/pork-tenderloin-stuffed-with-butternut-squash-and-spinach.html