Do future you a favor: Cook a big batch of Roasted Butternut Squash & Kale, tuck ’em away in your freezer and stir up this quick dinner... whenever!
Recipe by Jackie Newgent, RDN
- 1 1/4-lb. pork tenderloin
- 3 oz. goat cheese, crumbled
- 1/2 tsp. dried thyme
- 3 cups Roasted Butternut Squash & Kale, thawed and mashed
- 2 tbsp. olive oil
Cut pork lengthwise almost in half. Pound to 1/2 inch thick; season. Top with cheese, thyme and vegetables. Roll up; seal with toothpicks. Heat large ovenproof skillet in 375° oven 5 minutes; add oil and pork. Cook until instant-read thermometer inserted into meat reads 145°, about 25 minutes, turning once halfway through cooking.