This pork tenderloin stuffed with roasted pumpkin and goat's cheese is on another level. This delicious pork recipe is easy to prepare, incredibly juicy and uses fresh ingredients. Stuffed pork tenderloin is the ultimate pumpkin recipe!
3tablespoonUnsalted butterIf roasting your own pumpkin
Salt and pepper to taste
Instructions
Preheat the oven to 400°F (204°C).
If roasting your own pumpkin, cut the pumpkin into wedges with the skin on. Add salt and pepper to taste, and pour melted butter over the pumpkin. Bake in the oven at 400°F (204°C) for 30 minutes, let cool, remove the skin, and cut into cubes.
Cut a slice down the center of each pork tenderloin, and place them into a high sided baking dish. You want the cut to be deep enough to allow you to stuff the tenderloin, but you do not want to cut the meat all of the way through.
Add salt and pepper to taste to both sides of your pork tenderloin, and sprinkle ½ teaspoon of garlic powder on top.
Sprinkle sage and thyme into the pocket you have cut into the pork tenderloins.
Divide the goat cheese crumbles between the two pork tenderloins, and place it into the pockets in each one.
Finish filling the pockets that have been cut into each tenderloin with the cubed squash.
Using oven safe string or twine, tie the pork tenderloins closed.
Heat olive oil in a large skillet over medium-high heat. Sear all sides of each pork tenderloin without letting the filling fall out, and return them to the baking dish.
Bake the pork for 15-20 minutes until the internal temperature reaches a minimum of 145 degrees.
Slice the stuffed pork tenderloin and serve with your favorite sides.
Recipe Notes
Removing the silver skin from the pork tenderloin is important because it does not break down when cooking and is very chewy. Just run a sharp knife under the skin and pull the knife away from you in one direction to remove the unwanted skin. The skin should come off relatively easy with a sharp knife.
To tie the pork tenderloin, make a slip knot at one end, then make a large loop and slide it over the tenderloin. Repeat this step, making large loops 1 inch apart until the tenderloin is tied around the width, and run the twine across its length under each loop. Pull the twine tightly and cut off any excess.