Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans
- 2 boneless turkey tenderloins (1 lb total)
- 1 tsp kosher salt (diamond crystal)
- 1/2 tbsp light olive oil
- 1/3 cup chopped shallots
- 2 cloves garlic, chopped
- 1 1/4 cups (6 oz) diced butternut squash, 1/2-inch dice
- 1/2 cup fresh cranberries
- 2 tbsp pure maple syrup
- 1 cup baby kale or spinach
- 3 sage leaves, chopped
- 2 tbsp chopped pecans
- 1/4 tsp crushed black pepper
- 6 to 8 pieces cooking twine
- cooking spray