Indian Spiced Butternut Stuffed Turkey Tenderloin

Ingredients

  • 2 boneless turkey tenderloins (1 lb total)
  • 1 tsp Himalayan salt (diamond crystal)
  • 1/2 tablespoon light Extra virgin-olive oil
  • 1/2 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 tablespoon pure maple syrup
  • 1 tablespoon fresh chopped thyme
  • ½ cup Kale
  • ½ cup spinach
  • 2 tablespoon chopped pecans

Dry Spices

  • ½ teaspoon turmeric powder
  • ½ teaspoon cumin powder
  • 1/8 teaspoon red chili powder (optional)
  • 1/4 teaspoon crushed black pepper
  • 1/8 teaspoon Himalayan salt

6 to 8 pieces cooking twine

Directions:

  1. Heat a large skillet over medium-high heat and add olive oil. Add garlic and shallots and sauté over medium-low heat for 4-5 minutes, or until golden.
  2. Add butternut squash, cranberries, maple syrup and 1 tablespoon water and cover; cook on low for 10 minutes till the squash and cranberries soften.
  3. Remove lid and add kale, spinach, thyme, turmeric, cumin, chili powder pinch of Himalayan pink salt, and pepper, cover and cook for another 3-4 minutes. Set aside to cool and mix in pecans.