2 boneless pork tenderloins (1lb total)
1 tsp Himalayan sea salt
1 tbsp ghee
1 small white onion, chopped
1 1/4 cups acorn squash, 1/2 inch dice
5 black mission figs, chopped
2 garlic cloves, finely chopped
1 cup baby spinach
3 sage leaves, chopped
1/4 tsp crushed black pepper
6-8 pieces cooking twine
1/4 cup pecans, chopped
2 cups brussel sprouts
1. Heat a large cast-iron skillet over medium-high heat and add ghee. Add onions and sauté for two minutes, or until golden. Add acorn squash and 2 tablespoons water and cover; cook on low for 10 minutes.
2. Remove lid and add figs, garlic, spinach, salt, sage, and pepper and cook for another 3-4 minutes. Set aside to cool.
3. Cut a pocket into the sides of the tenderloins, careful not to cut all the way through at the ends. Season the inside and outside of the pork with salt.
4. Stuff each tenderloin with about 3/4 cup of squash mixture. Cut cooking twine long enough to tie each tenderloin with 3 to 4 pieces of twine. Cut off extra twine. If you can cut a pocket without slicing through the cutlet, you may not need to use twine at all!
5. Preheat oven to 375°F.
6. In the skillet over medium-high heat, lightly spray with cooking spray. Carefully sear each tenderloin on each side (3 sides. Don’t sear on stuffed end.) If your skillet is oven-safe, cover with foil and place in the center of the oven (If not, then transfer to baking dish and cover with foil), place directly into the oven and cook for 20 minutes. Check to make sure your pork is cooked! Allow to sit 5 minutes before cutting off twine and slicing each tenderloin in 4 slices.
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