Juicy Pork Tenderloin over Arugula Kale Salad topped with Butternut Squash and Arugula Pesto


Servings 3 to 4 



  1. Add the Pork Tenderloin to a large bag or container; add in oil, wine vinegar, apple vinegar, parsley, garlic and salat and pepper. Mix well and let marinate in the refrigerator for 4 to 6 hours.
  2. On a BBQ, sear on high both sides of the pork for 30 to 45 seconds on each side. Turn the heat low and BBQ for 20 to 25 minutes flipping once or twice.


Roasted Butternut Squash with Arugula Pesto

3 to 4 Servings



Arugula Pesto (Nut Free)


Preheat oven to 375 F

  1. Cut or use a potato peeler to get all the skin off of the butternut squash. (Cut in half or thirds to make the cutting or peeling more easier).
  2. Once you have removed all the skin, cut into one inch cubes. Add to a medium bowl, add oil and seasonings.
  3. Lay out on a cookie sheet with parchment paper and bake for 35 to 40 minutes, flipping and moving them around every 15 minutes.


Arugula Pesto


Lay out your kale and arugula, add the  butternut squash, lay slices of pork on top, drizzle the pesto and enjoy!

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