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 degrees for 30 minutes, let cool, remove the skin, and cut into cubes.
Once the pumpkin is prepared, preheat the oven to 400 degrees.
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 tsp 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 keto-friendly sides.
Nutrition information shown is an estimate and is not to be assumed to be accurate. If accurate information is required for your diet or lifestyle, please calculate the nutrition yourself using a tool you trust.
Recipe from 730 Sage Street Low Carb Stuffed Pork Tenderloin with Pumpkin and Goat Cheese https://www.730sagestreet.com/low-carb-stuffed-pork-tenderloin/