Meal Kit

Harvest-Stuffed Pork Tenderloin

with sage-roasted butternut squash

Prep & Cook Time: 40-50 min.

Difficulty Level: Expert

Spice Level: Not Spicy

Cook Within: 6 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs

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
  • Info
    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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

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
  1. 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. 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. 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. 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. 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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