This Goat Cheese, Butternut Squash, and Sage Stuffed Pork Tenderloin has become a go-to recipe for dinner parties and holidays.

Fall doesn't technically start until next week, but the chill in the air over the weekend sure felt like fall. Today I am teaming up with some of my favorite Chicago food bloggers for another virtual dinner party. This time around we are sharing recipes with a Fall Harvest theme and I made a Goat Cheese, Butternut Squash, and Sage Stuffed Pork Tenderloin.

When I think about fall flavors the first things that come to mind are butternut squash (one of my all time favorite foods), sage, and pork, and I wanted to find a way to bring these ingredients together. I decided that I would roast the squash with butter, salt, brown sugar, and a touch of maple syrup and then use it to stuff a pork tenderloin, along with sage and goat cheese. The result was a tender juicy pork tenderloin exploding with fall flavor. I loved this recipe so much that I made it for Christmas dinner and it was a big hit!

My recipe is below, but first click around to see everyone else's recipes!

Jenny of Honey & Birch made an Autumn Spiced Rum Cider Cocktail

Lauren of Lakeshore Lady made Brussels Sprouts Salad

Brett of Her Tasty Life made Brie, Fig, and Cranberry Pinwheels

Lindsey of Butter & Type made Vanilla Apple Chai Cupcakes

And here is how to make my Goat Cheese, Butternut Squash, and Sage Stuffed Pork Tenderloin - it is the perfect elegant but easy recipe to make when you are having guests over. Plus once the squash as been roasted (and you can do that a day ahead) the pork comes together in just 20 minutes.

How to make Goat Cheese, Butternut Squash Stuffed Pork Tenderloin:

Goat Cheese, Butternut Squash, and Sage Stuffed Pork Tenderloin

This Goat Cheese, Butternut Squash, and Sage Stuffed Pork Tenderloin has become a go-to recipe for dinner parties and holidays.

Print Pin Rate

Prep Time: 30

Cook Time: 40

Total Time: 1 10

Servings: -4

Author: Kit Graham

Ingredients

1 small Butternut Squash
2 tablespoons Butter
1 tablespoon Maple Syrup
¼ cup Brown Sugar
¼ teaspoon Salt
1.5 pounds Pork Tenderloin
¼ cup Crumbled Goat Cheese
8 Sage Leaves
2 teaspoons Olive Oil
½ cup Chicken Broth
Butchers Twine

Instructions

Start by roasting the butternut squash; you could do this a day ahead. Heat your oven to 350 degrees. Slice in squash in half, and then cube that half into ½ inch pieces, removing the seeds and cutting off the skin. Place the cubed squash in a bowl. (You can reserve the other half of the squash for something else, or serve it as a side).
Melt the butter and pour it over the squash. Add the brown sugar, maple syrup, and salt and toss together. Then spread the squash out in a single layer on a baking sheet. Bake the squash for 20 minutes, 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.
Let the squash come to room temperature and prepare the pork. Slice the pork from top to bottom so that it will lay flat. Sprinkle the goat cheese over. Then add half of the squash, and top with the sage.
Prepare 5-6 pieces of butcher's twine to tie the pork together. Then pull the pork tenderloin together, pressing the filling inside of the pork. Tie with the butcher's twine. Sprinkle the pork with salt and pepper.
Heat the olive oil in a dutch oven over high heat. Add the pork tenderloin, cooking it for 2-3 minutes per side, rotating it 3-4 times to brown all sides.
Then put a lid on the dutch oven and let the pork roast in the oven for 12 minutes, or until it reaches 145 degrees.
Take the pork out of the oven and place it on a cutting board to rest. The pork needs to rest for 5 minutes before cutting, so use this time to make a simple sauce. Pour the chicken broth into the dutch oven and heat over medium heat. Use a wooden spoon to scrape up any brown bits, creating the sauce. Let simmer and reduce until thick.
Slice the pork, removing the twine as you work your way through the pork. Serve with the sauce drizzled over.

Want to see the last virtual dinner party? Here it is! Or if you want another pork recipe here is one of my favorites:

My Shallot and Mushroom Pork Tenderloin Recipe is really easy to make and it's the perfect thing to serve on a special occasion.

If you want to save this recipe for Goat Cheese, Butternut Squash Stuffed Pork Tenderloin you can save this image on Pinterest:

Comments

Betsy Glenn says

September 15, 2015 at 2:14 pm

This looks wonderful. I've never done anything where I've butterflied a pork tenderloin like that, adding it to my list.

Lito Supply Co. says

September 15, 2015 at 8:30 pm

This sounds so good and you made it sound so easy. I might have to try this soon. Also, love that animated gif!

Wandeleur says

September 16, 2015 at 10:56 am

This sounds amazing, and pretty simple to make! Putting this recipe in the cookbook for sure! Xo, Wandeleur

Diane Williams says

September 18, 2015 at 1:21 am

Looks like quite the spread. Pinned and tweeted!

Natasha N says

September 18, 2015 at 2:21 am

What a neat idea! I've never stuffed a pork tenderloin like this. My husband loves pork and I'd love for him to try eating squash, so this could be the perfect recipe to try on him! Visiting from Foodie FriDIY!

Sara Payne Crocker says

November 14, 2015 at 4:09 am

Looks delicious, sounds do-able. And it turned out well! My family thought it was really yummy. They gave rave reviews of the food. The recipe though, turns out to be more difficult than I expected. You mentioned maple syrup in your ingredients but not your instructions. I put it in the squash with the brown sugar and butter. Then I wasn't sure what to do with the other half of the squash. From the photo it looks like you served it as a side. But I would have loved a note about that in the recipe in case I didn't want to do that, I could have halved the squash (and it's seasonings). I ended up using it as a side with greens which was fine, just wish the recipe had been clearer. I read it a ton of times and despite that, I still seemed to struggle with the steps. And lastly, do I HAVE to do it in a Dutch oven? Mine was so small it made it difficult because the pork was squished and twisted. I don't think it came out as pretty as it could have. Though I understand using the same dish throughout in order to keep all the drippings and such to make the finishing sauce. Great food! Mediocre instructions.

- thekittchen says
  
  November 22, 2015 at 3:29 pm
  
  Hi Sara! So glad the recipe turned out well, and I really appreciate your feedback and have made some updates to my instructions. You don't have to use a dutch oven, but I do think it is best to use the same pot or pan on the stove and oven so that you can collect the drippings for the finishing sauce. A cast iron skillet might work really well instead of a dutch oven. Thanks Sara!
  
- Don Farnsworth says
  
  October 02, 2016 at 9:16 am
  
  Maple syrup mentioned in step 2. Clearly says maple syrup. Melt the butter and pour it over the squash. Add the brown sugar, maple syrup, and salt and toss together. Then spread the squash out in a single layer on a baking sheet. Bake the squash for 20 minutes, 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. she mentions what to do with the other half of the squash at the end of step 1 These are the easiest instructions I have read for a stuffed Pork loin. If you had trouble following these instructions, than I think you have the problem. Not the instructions. Great food Mediocre review from you.