I think this is technically more of a "fall" dish but so yummy! The prep takes some time but then only takes a short time to heat through later on so a good "pre-prep" meal idea! I do a lot of my cooking on Sundays or else a day or two ahead of time during the week since our schedule is wild!
2 boneless turkey tenderloins or 1 pound (Trader Joe's has been my best bet for these)
1 Tbsp coconut oil
1 small onion, diced
1 medium butternut squash, diced/cubed
2 garlic cloves, diced
1/2 package mushrooms, diced
1 cup baby spinach
3 sage leaves, chopped
Thyme, several sprigs fresh
Sea Salt
Ground Pepper
Cooking Twine
1. Heat a large skillet over medium-high and add coconut oil.
2. Add onions and begin saute' for a few minutes. Then, Add butternut squash and a few tablespoons water and cover to simmer for 10 minutes.
3. Remove lid and add garlic, mushrooms, spinach, sage, thyme, sea salt, and pepper and cook carefully while stirring for another few minutes. Be sure vegetables are soft and well seasoned. Set aside to cool.
4. Cut the tenderloins so there is a "pocket" in each side. Fill them as full as you can with the vegetable mixture and carefully wrap the tenderloins in cooking twice to hold together well. Mixture will spill out, but no worries.
5. Place the tenderloins in the used HOT skillet and carefully sear each side (not open side of course)-this helps seal all the flavors in.
6. Transfer to a baking dish and pour any additional vegetable mixture on top/sides in dish and bake at 350 degrees for 30-35 minutes (cover with foil for at least half the time depending on how golden you like it on top). Enjoy!
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