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= OLYMEL TE Breakfast Sausage 3758 Co-OP Er, GOLD PURE = Organic ES Broth 946 mL RECIPE BY CHEF DALE MACKAY : SASKATOON, SK PORK TENDERLOIN WITH ROASTED SOUASH STUFFING SERVES 8-10 PREP: 15 MIN + TOTAL TIME: 45 MIN Pull tenderloin out of the fridge and bring to room temperature before cooking. — CHEF DALE MACKAY SQUASH STUFFING 4 cups butternut squash, 1-inch dice % cup onion, 1-inch dice - J tsp salt 2 tbsp vegetable oil 1 cup Granny Smith apple, Z%-inch dice 1 cup OLYMEL Pepper Breakfast Sausage, casings removed, coarsely chopped % tsp fresh thyme, minced X tsp fresh rosemary, minced X tsp ground fennel seed Es A A tsp ground nutmeg : ee” _ 1% tsp garlic, finely minced ” % cup CO-OP GOLD PURE Chicken Broth 2 slices CO-OP In-Store Baked White Bread, torn into small pieces ———— 0 PORK 1 tbsp vegetable oil D Salt to taste ES 2-3 Ib. CO-OP Pork Tenderloin . Preheat oven to 350°F and line a baking tray with parchment paper. Toss squash, onion, salt and oil in a large bowl and place on the tray. Bake uncovered for 25 minutes or until squash is tender. Remove from the oven and transfer to the large bowl. . Add remaining stuffing ingredients to the bowl and mix well. Place mix into a shallow 1% qt. casserole dish and bake uncovered for 20 minutes. . Meanwhile, heat the oil in a large frying pan on medium-high heat. Season the pork tenderloin with salt, then sauté, turning after 2 minutes per side so that each of the four sides browns. . Transfer the sauté pan to the oven and roast uncovered for 4 to 6 minutes, or until the internal temperature reaches 155°F, or medium-well done, with a hint of pink in the centre. . Remove from oven and transfer the pork to a rack or plate to rest for 5 minutes, allowing internal temperture to rise to 160°F. Slice and serve with the stuffing.
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