Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans

INGREDIENTS

boneless turkey tenderloins (1 lb total)

1 tsp

kosher salt

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 (replace with honey for Paleo, omit Whole30)

1 cup

baby spinach or kale

sage leaves, chopped

2 tbsp

chopped pecans

1/4 tsp

crushed black pepper

to 8 pieces cooking twine

cooking spray