Spinach Pesto Stuffed Pork Tenderloin w/ Roasted Butternut Squash Risotto

Recipe inspiration:

I am a busy homeschool mom with a passion for cooking gourmet meals on a budget. Which is why I started my food blog: Gourmet Meals for Less. I believe that good taste does not have to be sacrificed even when you are watching every penny.

My favorite time of year is fall and when I saw the challenge ingredients the creamy butternut squash soup caught my eye. What better paring than roasted butternut squash with it’s creamy soup counterpart. I have always loved cooking common dishes in a new way so adding these ingredients to a risotto seemed the perfect complement to my pork tenderloin. Since gourmet food for less is my mantra I am always looking for cheaper ingredients to use in more expensive dishes. Creating a pesto out of spinach and walnuts does just that, and it tastes so good stuffed in an oven roasted tenderloin. Stuffing a tenderloin or making risotto is not reserved for the pro’s even a everyday chef can create gourmet meals!

Recipe ingredients:

Serves 6-8

1 package pork tenderloin (there will be two to a package)
1 large bunch of spinach, cleaned, stems removed and coarsely chopped
3 cloves garlic, peeled and quartered
¾ cup freshly grated parmesan cheese, divided
¼ cup walnuts or pine nuts
olive oil
course salt
freshly ground black pepper
1 large butternut squash
2 cups Arborio rice, uncooked
1 clove garlic, peeled and minced
1 medium yellow onion, finely diced
½ cup dry white wine
32 oz. Pacific Natural Foods chicken broth
16-32 oz of Pacific Natural Foods Creamy Butternut Squash Soup, amount used may vary

Cooking instructions:

Preheat oven to 350°. Slice butternut squash in half, length wise and remove seeds. Slice each ½ into 1 inch slices. Lightly spray baking sheet with cooking spray. Lay squash slices on baking sheet and drizzle with olive oil. Bake for approximately 20-30 minutes until tender and roasted. In the meantime, combine 2 cloves of quartered garlic and walnuts in food processor. Pulse until finely chopped. Add in chopped spinach, pulsing again until finely chopped. With processor on puree drizzle in olive oil until you have a thick pesto paste, you do not want your pesto too thin. Add in ¼ cup parmesan cheese, and salt and pepper to taste, pulsing 2-3 times until combined.

Place pork tenderloins on a cutting board. Carefully slice each tenderloin down the middle but not all the way through. Open up tenderloin and slice each side in the same manner, so that your tenderloin is lying flat. If necessary cover the tenderloins with wax paper and gently pound your tenderloin to flatten and make an even thickness. Spread pesto sauce down middle of each tenderloin, being sure not to use too much, you do not want to overstuff your tenderloin. You may have pesto left over, so if you want to remove a portion before stuffing, for later use, do this before you spoon onto tenderloin. After spreading pesto down center of tenderloin, gently roll sides of tenderloin over pesto covering completely. Using kitchen string tie each tenderloin roll together, every 2 inches or so. Over medium high heat, brown tenderloins on all sides in a large nonstick skillet. Place tenderloins on a roasting rack in baking dish, bake for approximately 1 hour or until internal temperature reaches 160°. Allow pork to rest covered for approximately 10 minutes, remove string and slice.

Remove butternut squash from oven and allow squash slices to cool. Remove peel and cut squash into 1 inch cubes, reserving a few whole pieces for garnish. Place chicken stock in small saucepan and bring to a simmer on stovetop, keep warm. In another large skillet or saucepan heat 2-3 Tbs. olive oil. Add in onion and garlic and cook over medium heat until onion is translucent and tender, about 6-7 minutes. Turn heat to low and add in rice and a ½ tsp of salt stirring often until rice begins to become translucent. Turn heat up to medium and add in wine. Once wine has been absorbed, add in enough chicken broth to cover rice. Stir well and reduce temperature back down to medium low.

Continue to simmer the rice on low until broth is absorbed. Continue to add in 1/2 -3/4 cup of broth, stirring occasionally until each addition of broth is absorbed. Repeat until you have used all of the chicken broth and rice is almost tender. Once you have used all of your chicken broth, repeat process with creamy butternut squash soup, allowing rice to absorb each addition before adding more. You may need a little more or less than called for depending on how much it takes to bring rice to a tender stage. This process will take approximately 30 minutes if done correctly. Once rice is tender, gently stir in your cubed squash and ½ cup parmesan cheese and heat through. Add salt and pepper to taste. Serve hot with pork tenderloin and garnished with slices of roasted butternut squash.