Z6_2IKA1G82M0JIE0A7HGDEP21OR2
Pork Tenderloin with Roasted Squash Stuffing
Z7_2IKA1G82M0JIE0A7HGDEP21O70
Pork Tenderloin with Roasted Squash Stuffing
Actions
Pork Tenderloin with Roasted Squash Stuffing
CREATED BY CHEF DALE MACKAY
Ingredients
| Squash stuffing: | ||
| 4 | cups butternut squash, 1 inch dice | |
| ½ | cup onion, 1 inch dice | |
| ½ | tsp salt | |
| 2 | tbsp vegetable oil | |
| 1 | cup Granny Smith apple, ½ inch dice | |
| 1 | cup OLYMEL Pepper Breakfast Sausage, casings removed, coarsely chopped | |
| ½ | tsp fresh thyme, minced | |
| ½ | tsp fresh rosemary, minced | |
| ½ | tsp ground fennel seed | |
| ¼ | tsp ground nutmeg | |
| 1½ | tsp garlic, finely minced | |
| ½ | cup CO-OP GOLD PURE Chicken Broth | |
| 2 | slices CO-OP In-Store Baked White Bread, torn into small pieces | |
| Pork | ||
| 1 | tbsp vegetable oil | |
| Salt to taste | ||
| 2-3 | lb. CO-OP Pork Tenderloin | |
Directions
Prep time: 15 minutes
Total time: 45 minutes
Serves 8–10
- Preheat oven to 350°F and line a baking tray with parchment paper. Toss squash, onion, salt and oil in a large bowl and place on the tray. Bake uncovered for 25 minutes or until squash is tender. Remove from the oven and transfer to the large bowl.
- Add remaining stuffing ingredients to the bowl and mix well. Place mix into a shallow 1½ qt. (1.69 L) casserole dish and bake uncovered for 20 minutes.
- Meanwhile, heat the oil in a large frying pan on medium-high heat. Season the pork tenderloin with salt, then sauté, turning after 2 minutes per side so that each of the four sides browns.
- Transfer the sauté pan to the oven and roast uncovered for 4 to 6 minutes, or until the internal temperature reaches 155°F, or medium-well done, with a hint of pink in the centre.
- Remove from oven and transfer the pork to a rack or plate to rest for 5 minutes, allowing internal temperature to rise to 71°C (160°F). Slice and serve with the stuffing.
Discover more:
More Food