Meal Kit
Harvest-Stuffed Pork Tenderloin
with sage-roasted butternut squash
Prep & Cook Time: 40-50 min.
Cook Within: 6 days
Difficulty Level: Expert
Spice Level: Not Spicy
Contains: Milk
Chef
Scott Gorsky
Harvest (n): 1. The season for gathering in agricultural crops. 2. The act or process of gathering in a crop. 3. A pork tenderloin perfectly stuffed with classic fall and pork flavors: apple, mustard, cranberries, served with a side of butternut squash and shallot rounds. The pork and vegetables are accented with a delightful sage sauce. Used in a sentence? This Harvest-Stuffed Pork Tenderloin is bound to become your favorite meal of any season.
In Your Box (serves 2)
- 14 oz. Pork Tenderloin
- 8 oz. Cubed Butternut Squash
- 1 Granny Smith Apple
- 1 Shallot
- 1 Butcher's Twine
- ½ oz. Dried Cranberries
- ½ oz. Dijon Mustard
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2 tsp. Chicken Demi-Glace Concentrate
- 1 Sage Sprig
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories440
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Carbohydrates38g
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Fat13g
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Protein45g
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Sodium990mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Peel apple, quarter, and remove core. Cut into 1/4" dice.
Peel and halve shallot. Slice half into 1/4" rounds and mince other half.Stem sage and slice thinly.Coarsely chop cranberries.Cut twine into four equal pieces.Place pork tenderloin on a separate cutting board and make a lengthwise cut through the center. Stop 1/4" short of opposite edge of tenderloin so pork remains in one piece. Lay pork flat, cover with plastic wrap, and pound out to a 1/4" thickness. Season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Cook the Vegetables and Filling
Toss butternut squash, shallot rounds, half the sage, 1 tsp. olive oil, and a pinch of salt and pepper together on prepared baking sheet.
Spread into a single layer on one half of prepared baking sheet and roast until squash is tender, 14-16 minutes.While vegetables roast, place a large non-stick pan over medium heat. Add 1 tsp. olive oil, apple, and minced shallot to hot pan. Stir occasionally until shallot is translucent, 1-3 minutes.Add 1/4 cup water, cranberries, and Dijon. Stir occasionally until apples slightly soften, 1-2 minutes.Transfer to a plate and let cool 3 minutes. Season with a pinch of salt and pepper. Wipe pan clean and reserve. -
3 Stuff and Sear the Pork Tenderloin
Place 1/2 cup filling (reserve remaining for sauce) down center of pork tenderloin and roll. Tie pork tenderloin closed with twine.
Return pan used to cook filling to medium-high heat and add 1 tsp. olive oil. Add pork tenderloin to hot pan and sear on two sides until browned, 3-4 minutes per side.Remove pan from burner. -
4 Finish the Pork and Vegetables
Add pork tenderloin to empty half of baking sheet.
Roast until pork tenderloin reaches a minimum internal temperature of 145 degrees, 12-14 minutes.Rest 5 minutes, then slice into 1/2"-thick slices. -
5 Make the Sauce
When pork has 5 minutes left to roast, return pan used to sear pork to medium heat. Add reserved filling, demi-glace, remaining sage, and 1/2 cup water to hot pan.
Bring to a simmer and stir often until thickened enough to coat the back of a spoon, 3-5 minutes.Remove from burner.Plate dish as pictured on front of card. Bon appétit!
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