Pumpkin Spiced Pork Tenderloin

Fall is my absolute favorite time of the year! Growing up in Tennessee, I always looked forward to when the leaves would start to change colors because it was just so beautiful! Now living in Southern California, I still love when the temperature starts to cool down…it just doesn’t cool down quite as much as I’m used to, and that’s okay with me! 🙂

Regardless of the actual temperature, October is the best excuse to start eating pumpkin flavored-everything. Pumpkin is typically associated with sweet foods: pumpkin pie, pumpkin pancakes, and pumpkin bread are just the start. If you are trying to be cautious about your added sugar intake, don’t worry- pumpkin can be a rockstar ingredient in savory dishes, too!

The famous Pumpkin Spiced Latte (aka #PSL) might not be anything to write home about nutrition-wise, but don’t count pumpkin out just yet. Let’s talk real, whole pumpkin, and not a highly processed, or even artificial pumpkin imposter. This squash is a major source of vitamin A. One cup provides 200% of the recommended daily intake. This nutrient is so important for eye health, immunity, and skin and cell grown and repair. Plus that vibrant orange color from beta-carotene means serious antioxidant and cancer-fighting power.

In this stuffed pork tenderloin recipe, warm pumpkin pie spice (the perfect blend of ginger, cinnamon, and clove) comes together with canned pumpkin puree (easy ingredient to work with so you don’t have to roast and puree your own pumpkin, but kudos if you do!). Adding sage makes the flavors more savory, and spinach adds and extra nutrient boost and heartiness to the filling. If you are not a pork fan, this filling would work just as well with chicken.  Try it out, and you will think of pumpkin as a more versatile food than just a flavor for your morning coffee and muffin.

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And if you are interested in more low carb, nourishing recipes, be sure to download your FREE 7 day diabetes meal plan.