Grilled pork tenderloin with roasted butternut squash and arugula

Prep Time

5 minutes

Prep Notes

Buying a tub of cubed organic butternut squash saves time!

I also have a great butcher that marinates a delicious organic pork tenderloin but for a quick marinade:

orange juice

soy sauce

fresh basil


Place in a zip lock bag & refrigerate the night before or the morning of the meal and turn occasionally. 

Also having a tub or bag of cleaned organic arugula makes assembly of this meal a breeze!

Olive oil in this recipe is used sparingly! A little goes a long way.  Try using a tablespoon for the butternut squash and a little less than for the arugula.

Maldon Flaked Sea Salt is worth the price here.  It adds a delightful crunch to the salad.

Cooking Time

grill to desired tenderness


4 servings


1.) Marinated organic pork loin

2.) Cubed organic butternut squash

3.) Washed organic arugula

4.) Organic olive oil

5.) Salt and pepper to taste

6.) Fresh sage to taste

7.) Maldon Flaked Sea Salt (in a box in most super markets)


1.) Fire up the grill!

2.) Turn oven on 350-375 degrees (my oven is old so you know yours best)

3.) Grill pork to desired temperature and tenderness. (remember it will continue cooking once off the heat, so let the tenderloin "rest" a few minutes before slicing.  This will also allow it to retain it's juices.

4.) While oven preheats assemble the cubed butternut squash on a baking sheeting toss with olive oil and your clean bare hands. We need to cook with our soul!

5.) Sprinkle with sage, salt and pepper to taste

6.) Using a spatula flip butternut squash half way through cooking time

7.) Slice tenderloin

8.) Either leave the tray of squash on the stove top or place in a bowl

9.) Assemble arugula with olive oil, salt and pepper in a large bowl

Plate and Enjoy 🌿