Current happenings in my life, myself on dinner dates.
Me: Orders food, politely picks at food, being sure to chew like 100 times per bite.
The moment date leaves for the bathroom:
The moment date returns far too quickly from bathroom trip, clearly forgetting to wash hands:
The struggle is real.
Which is why dinner dates at home are legit because when date leaves you can do this:
And if you’re nodding in agreement, like “oh my god, I can relate” …… run. This is probably why I’m divorced and single. So that’s super great.
But really. Date nights at home are SO much better, because I mean, there is always TV to kill any awkward silences. And if the date super sucks you can just pretend to fall asleep (and snore loudly) on the couch and eventually (if they are not total idiots) they will show themselves out, and you be good.
However if your date happens to be super awesome, this is a great chance for you to show off your fancy shmancy cooking skills, and if you are lacking in that department, have no fear, there is hope for you. And this dish in particular appears to be fancy AF but in all honesty, is super duper easy. I’ve even provided multiple “how to” videos just for added security.
Butternut Squash & Prosciutto stuffed Pork Tenderloin.
I prefer just to buy cubed squash for this, as I really wanted this to be a “quick” meal with very little prep work. Though one small butternut squash will do, all you need are 1 3/4 – 2 cups of cubed squash.
All you need is a 1 1/2 lb pork tenderloin, but 2 lbs is okay as well. There is enough stuffing to fill either amount. If you are buying packaged tenderloin just make sure that there is only 1 tenderloin in pack (and you’re not pulling out two, 1 lb tenderloins). Below is a great link on how to butterfly and pound your pork for stuffing.
When rolling the pork, you must roll very tightly (starting with end closest to you) as you don’t want to lose all the stuffing right away. The cooking yarn will help keep the pork together during cooking, and make for easy slicing. Here is a video on how to tie the roast:
Also I like to lightly salt and pepper the outside of the pork and brush on a little butter (for browning) before the pork hits the heat. There is enough salt from the prosciutto and the parmesan, so go a little lighter on the salt and just serve with some when eating.
- 1½ lb - 2 lb pork tenderloin, pounded and butterflied
- 2 tbsp olive oil
- ⅔ cup yellow onion, diced
- 2 cups cubed butternut squash (about ¼" cubes)
- 1 cup grated parmesan
- 1 tbsp fresh chopped sage
- 6-8 slices of thinly sliced prosciutto
- Kitchen Twine
- Kosher Salt
- Black Pepper
- 1 tbsp melted butter
- First preheat your oven to 350 degrees. Line a baking sheet with foil and then place a wired rack on top.
- Next in a small pan over medium heat, add your oil. Once heated add your onions and cook until translucent, about 5 minutes. Add your cubed squash and cook for about 20 minutes on medium / medium low heat (as not to burn onions) or until squash is fork tender.
- Remove from heat and cool for about 5 minutes. Next add your chopped sage and grated parmesan. Mix together.
- Lay down your prosciutto (widthwise, vertically down pork, refer to pictures) about 6-8 slices depending on how long your loin is.
- Add your butternut squash mixture on top of prosciutto, along middle of pork.
- Lengthwise, closest to you, tightly roll and tuckyour pork being sure to not let all filling spill out (you're hands will get super messy here).
- Once pork is rolled tightly, tie with kitchen twine (see how to video).
- Place pork on wired rack and brush with melted butter. Sprinkle with salt and pepper.
- Place pork in oven for about 45 minutes, or until internal temperature reaches 160 degrees (I like to take my pork out at 155, as it still continues to cook for about another 5 minutes once removed.
- Let rest for another 5 minutes and then slice. Serve with a little parmesan on top.