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 1/2 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.