Butternut Squash & Prosciutto Stuffed Pork Tenderloin
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 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
  1. First preheat your oven to 350 degrees. Line a baking sheet with foil and then place a wired rack on top.
  2. 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.
  3. Remove from heat and cool for about 5 minutes. Next add your chopped sage and grated parmesan. Mix together.
  4. Lay down your prosciutto (widthwise, vertically down pork, refer to pictures) about 6-8 slices depending on how long your loin is.
  5. Add your butternut squash mixture on top of prosciutto, along middle of pork.
  6. 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).
  7. Once pork is rolled tightly, tie with kitchen twine (see how to video).
  8. Place pork on wired rack and brush with melted butter. Sprinkle with salt and pepper.
  9. 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.
  10. Let rest for another 5 minutes and then slice. Serve with a little parmesan on top.
Recipe by My Lavender Blues at https://mylavenderblues.com/butternut-squash-prosciutto-stuffed-pork-tenderloin/