Pork Tenderloin Stuffed With Butternut Squash And Spinach

October 8, 2025 by 3 Comments

stuffed tenderloin

This is the perfect fall or winter meal, savory pork tenderloin stuffed with roasted sweet butternut squash and spinach. It’s tender and juicy and exploding with flavor. Easy to make for a weeknight and fancy enough for a dinner party.

roast squash

I love cooking with autumn squash, it’s just a nice transition into the cooler months and roasting up some butternut squash is one of my favorite things to do because it’s so versatile.

stuffing a tenderloin

Be sure to use pork tenderloin in this recipe, not a pork loin. A tenderloin is smaller, leaner and cooks faster and a pork loin is larger, fattier and cooks slower. Here’s a similar version I made with a pork loin.

You’ll need to butterfly the tenderloin, but it’s very easy, slice it lengthwise and open it like a book and pound it down nice and flat.

stuffed and tied

Then all you’ll have to do is stuff it with your pre-roasted squash and spinach, roll it up and tie it with some twine and it’s ready to roast.

autumn pork

And don’t forget you can make it your own, maybe add some creamy cheese like goat or fontina, maybe some caramelized onions and of course you can make a pan sauce.

This is delicious, unique and always a hit, I hope you enjoy!

5.0 from 1 reviews
Pork Tenderloin Stuffed With Butternut Squash And Spinach
 
Print
Autumn inspired flavors with this pork tenderloin stuffed with roasted butternut squash and spinach.
Author:
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!

 

Signature
3 Comments Filed Under: Fall, Meats Tagged: , ,

Grilled Pork Tenderloin Stuffed With Olive Muffalata

July 11, 2022 by 12 Comments

Muffuletta stuffed tenderloin

Fire up your grill to make this gorgeous looking stuffed pork tenderloin, it’s tender and juicy and it’s becomes a beautiful presentation for a main course.

It’s actually filled with an olive relish that’s store bought which makes it come together super easy. An addition of a few extra ingredients that I added makes the flavor out of this world!

muffuletta mix

You should be able to find several brands of olive salad packed in oil at a regular grocery store, it’s pretty popular. The one I used was a muffalata style but I’ve seen them as a relish or an olive salad in a jar.

olive mix

This is the one I used.

stuffing tenderloins

Just remember to drain your oil based olive salad well before you begin layering.

Next up you’ll want to take your pork tenderloin and first remove the silver skin all around, it’s easy to do just take the tip of a sharp knife, lift up underneath and pull off, be careful not to grab the tender meat.

Once that’s done you’re going to open the pork tenderloin like a book slowly slicing from top to bottom to open it up.

Cover the open pork with plastic wrap, take a meat mallet and pound it flat evenly all around, then you can start the layering process.

I used a thin sliced, sharp provolone cheese as my first layer which goes very well with the olive mix. The cheese also helps anchor the olive mix when it’s all grilled together, but feel free to use your favorite cheese

tenderloin rolls

Then roll into a nice bundle and secure with kitchen twine, rub down with olive oil and now they’re ready for the grill!

grilled tenderloins

First sear the meat on both sides using direct grilling, once the searing is done use indirect grilling keeping the heat around 375F until internal temp reaches 140-145, then take it off. Anything past that it and the meat will start to dry out, and you don’t want that.

Start checking the temp after 20 to 25 minutes.

A delicious and pretty main course to serve with any side dish of your choice!

5.0 from 2 reviews
Grilled Pork Tenderloin Stuffed With Olive Muffalatta
 
Print
A super flavorful main course with a great presentation that gets some help with a store bought olive mix.
Author:
Ingredients
  • I used 2 pork tenderloins because that's how I buy them from Costco. Silver skin removed as per instructions in the post
  • 8 oz, of muffalata olive mix, drained
  • 6 whole sun dried tomatoes packed in oil, cut into small slices
  • 3 garlic cloves, minced
  • a handful of chopped parsley
  • sliced, sharp provolone, enough to cover the bottom of your opened pork tenderloin
  • olive oil, salt and pepper
  • kitchen twine
Instructions
  1. Follow directions in the post for removing the silver skin, opening up the pork tenderloin like a book and pounding it flat.
  2. Drain the olive salad well into a mesh strainer, then place into a small bowl.
  3. Add the chopped sun dried tomatoes, garlic and parsley, mix together.
  4. Onto the flattened, open pork, season with a little salt and pepper.
  5. Layer your sliced provolone all around.
  6. Spread the olive mixture all over on top of the cheese.
  7. Roll up tight and secure with kitchen twine.
  8. Rub all sides with olive oil, now ready for the grill.
  9. Place rolls directly on heat to sear but sides with grill marks then turn down to indirect heat. to finish cooking, keeping it around 375 degrees.
  10. After 20- 25 minutes check temp with an instant read thermometer. Temp should be between 140 to 145 internal, anything after the meat will start to dry out and be overcooked.
  11. Let it rest a bit, remove the twine and cut into slices.

 

Signature
12 Comments Filed Under: Grilled Foods, Meats Tagged: , ,

Pork Tenderloin with Figs, Onions and Olives

August 27, 2018 by 10 Comments

pork and figs

Have you ever paired pork tenderloin with figs? If not, you’re in for a real treat. As you know pork goes very well with fruit, think apples and pork, but when paired with sweet and luscious figs the flavor combination is beyond words!

The pork tenderloin gets marinated for a while, then gets roasted with sweet red onions, green and black olives and plumped out poached fresh figs.

fig leaves

For years, five to be exact, we tried growing our own figs, we have the most beautiful, healthy looking fig tree with enormous leaves, but not one fig has ever been produced, we have a dud, and we might just pull it out this year and attempt to buy another variety and start over, but it’s hard when the leaves look this good.

boxed figs

So in the meantime when I see a display of figs like this I jump for joy and grab a couple of boxes.

figs

The figs were unblemished, in premo condition, sweet and ripe, what more could a girl ask for!

cut figs

These little jewels got placed into a poaching liquid to cook down and concentrate their flavor a bit, and to create the most delicious, syrupy sauce which will act as a beautiful glaze for the pork tenderloin.

pork and fig

What you have here is a sweet and savory combination that balances quite nicely with the briny olives and herbs.

pork and figPlated pork and fig

Make this please, it’s pure decadence!

5.0 from 1 reviews
Pork Tenderloin with Figs, Onions and Olives
 
Print
Make this when fresh figs are nice and ripe for a delicious combination of sweet and savory
Author:
Ingredients
  • 1 pork tenderloin about 1½ lbs. ( silver skin removed)
  • 1 dozen fresh, ripe figs, cut lengthwise
  • green and black olives some cracked and pitted, a good handful
  • 1 large red onion, quartered leaving the stem and root attached
  • MARINADE INGREDIENTSFOR PORK
  • 2 tablespoons, fig preserves
  • 2 tablespoons grainy mustard
  • 2 small garlic cloves, crushed
  • 1 tablespoon each of thyme and rosemary leaves
  • salt and pepper
  • POACHING LIQUID FOR FIGS
  • ¼ cup of red wine and ½ cup of water or all water if you prefer
  • ¼ cup or so of sweetner, honey, brown sugar or white sugar
  • ¼ cup or so of fig preserves or fig butter
Instructions
  1. First, you want to poach your figs so they can cool down and have the syrup thicken..
  2. In a saucepan, on low heat, add everything in but the figs just until the sugar dissolves, then put your figs in and poach them on low until they absorb the flavors and plump up and you see the juice oozing out, depending on how ripe your figs are you may need to add a little more liquid while it's poaching. When finished let it cool down and thcken up.
  3. Marinate the pork tenderloin by making a paste of the chopped herbs, garlic, mustard, fig preserves, salt and pepper and a drizzle of olive oil.
  4. Rub marinate all over the pork tenderloin and let it sit for at least a half hour.
  5. Sear the pork tenderloin on all sides, getting a nice golden brown.
  6. Place the seared tenderloin into a baking dish along with your quartered and fanned out red onion and the olives.
  7. Add the plumped up and thickend figs all around the baking dish and spoon some of the thick syrup on the top and sides of the seared tenderloin, this will act as a glaze.
  8. Roast at 400F for 20 minutes or until internal meat thermometer reaches 145
  9. Let it rest 5 minutes before slicing.
  10. Make sure each serving has a little bit of everything.

Follow me on Instagram to see what else I’m cooking up during the week.

Signature
10 Comments Filed Under: Fruit, Meats Tagged: , , ,