Pork Tenderloin Stuffed with Goat Cheese & Butternut Squash

Here's what you'll need:

• 1 small butternut squash, peeled and cubed
• 2 tablespoons of butter
• 1 tablespoon of maple syrup
• 1/4 cup of light brown sugar
• 1/4 teaspoon of salt
• 1.5 pound pork tenderloin
• 1/4 cup crumbled goat cheese
• 8 sage leaves
• 2 teaspoons of olive oil
• Butchers twine

Instructions:

1. Start by roasting the butternut squash. Your first step is to preheat the oven to 350 degrees.
2. Place the cubed squash in a bowl. Melt the butter, pour it over the squash and toss.
3. Add the brown sugar, maple syrup, and salt and toss again.
4. Take out a baking sheet and line with aluminum foil. Spread the squash out in a single layer on the baking sheet.
5. Bake the squash for 20 minutes. Then flip with a spatula, and bake for another 10 minutes, or until soft. Once cooked, remove from the oven and increase the heat of the oven to 425 degrees.
6. Set the squash aside and let it come to room temperature.
7. Next up, prepare the pork. Butterfly slice the pork from top to bottom so that it will lay flat. (You can ask the butcher to do this for you when you buy the meat.)
8. Sprinkle the crumbled goat cheese over the centerline of the pork. Then add on half of the squash, and top with the sage.
9. Prepare 5-6 pieces of butcher's twine long enough to wrap around width of the pork. Pull the pork tenderloin together, pressing the filling inside of the pork and tie. 
10. Sprinkle the outsides of the pork with salt and pepper.
11. Heat the olive oil in a large pan over medium-high heat.
12. Add the pork tenderloin to the pan, searing it for 2-3 minutes on each side, rotating to brown all sides.
13. Place the pan into your oven and cook for 20-25 minutes, or until it reaches internal temperature of 145 degrees. 
14. Take the pork out of the oven and place it on a cutting board to rest for 5-7 minutes.  
15. Slice the pork, removing the twine as you work your way through. 
16. Top each serving with leftover squash and sauce from the pan. 

I love pork, and I am always looking for way to mix it up. I found this awesome recipe on The Kittchen and only made one small alteration.