Harvest-Stuffed Pork Tenderloin

with sage-roasted butternut squash

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk

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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)

  • 1 Granny Smith Apple
  • 1 Shallot
  • 1 Sage Sprig
  • ½ oz. Dried Cranberries
  • 1 Butcher's Twine
  • 1 Pork Tenderloin
  • 8 oz. Cubed Butternut Squash
  • ½ oz. Dijon Mustard
  • 2 tsp. Chicken Demi-Glace
  • Nutrition (per serving)

  • Calories
    504
  • Carbohydrates
    35g
  • Fat
    20g
  • Protein
    45g
  • Sodium
    1026mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Peel apple, quarter, and remove core. Cut into ¼" dice. Peel and halve shallot. Slice half into ¼" 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 ¼" short of opposite edge of tenderloin so pork remains in one piece. Lay pork flat, cover with plastic wrap, and pound out to a ¼" thickness. Season both sides with ¼ tsp. salt and a pinch of pepper.

  • Step 2 - Cook the Vegetables and Filling
    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 ¼ 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.

  • Step 3 - Stuff and Sear the Pork Tenderloin
    3

    Stuff and Sear the Pork Tenderloin

    Place ½ 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.

  • Step 4 - Finish the Pork and Vegetables
    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 ½"-thick slices.

  • Step 5 - Make the Sauce
    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 ½ 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!