Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, brad's brie and ham stuffed pork loin with twice baked squash. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
A pork loin roast is brined for hours, tied around a stuffing of apples, spinach, and walnuts, then roasted to perfection. Most people won't think twice about serving basic cornbread when is on the table. This stuffed pork tenderloin recipe is to die for with all the flavors of fall!
Brad's brie and ham stuffed pork loin with twice baked squash is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Brad's brie and ham stuffed pork loin with twice baked squash is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook brad's brie and ham stuffed pork loin with twice baked squash using 18 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Brad's brie and ham stuffed pork loin with twice baked squash:
- Get For the loin
- Get whole pork loin about 3 lbs
- Take brie cheese
- Make ready shredded swiss cheese
- Get heavy cream
- Prepare green onions, chopped
- Take minced garlic
- Prepare shaved deli ham
- Prepare Salt, ground mustard, and white pepper
- Prepare mayonnaise
- Take panko crumbs
- Get dry grated parmesan cheese
- Take For the squash
- Get lg butternut squash
- Get blanched slivered almonds
- Get mascarpone cheese
- Take brown sugar
- Prepare each, cinnamon and allspice
Then take the leaves from a few sprigs of oregano and dot them about too. Lay the pieces of ham horizontally over the pork loin, this way it will roll up more easily as the roll will follow the long length of the ham slices. Recipe: Roasted Pork Loin Stuffed with Spinach and Prosciutto. The butcher can butterfly the pork loins for you if you are not comfortable cutting them yourself.
Steps to make Brad's brie and ham stuffed pork loin with twice baked squash:
- Split squash in half. Remove seeds and pulp. Place on a baking sheet. Drizzle with oil. Bake at 400 until squash is tender when poked with a fork
- Wash and dry pork loin. Place on a large cutting board. Carefully cut and roll the loin out. You are trying to turn it into a large flat piece of meat. Pound out with a mallet to even out the thickness.
- Sprinkle with salt, mustard, and white pepper to taste
- Remove the white outside layer of the brie cheese. Mush it with a fork in a mixing bowl. Add cream and microwave for 20 to 30 seconds to soften brie.
- Mix well after that. Cheese should end up creamy. Add swiss, garlic, and green onions.
- Spread over the pork evenly.
- Lay the slices of deli ham over the top. Roll meat up into a roll. Tie every two inches with butcher twine.
- Place in a baking dish. Mix panko and parmesan cheese in a bowl. Evenly spread mayonnaise over rolled pork loin. Pour panko mix over that. Press in to the pork so it sticks to the mayo well. Cover loin evenly.
- Place in oven at 400. When squash is done remv and let cool.
- Place almonds in a dry pan. Over medium low heat, toast almonds until browned. Place in a blender and blend well.
- In a bowl, mix the almonds and the rest of the squash ingredients.
- When squash is cooled, use a spoon to scoop out the squash meat. Leave a thin layer around the skin.
- Mix the squash meat with the rest of the stuffing ingredients. Refill the squash with mixture. Bake again, only long enough to warm up filling.
- Bake pork until internal temp reaches 160. Remove from oven and tent with foil for 5 to 10 minutes.
- Slice pork, plate it with a piece of squash. There will be goodies on the bottom of the baking dish. Scoop a little up and top pork with it. I served with rice pilaf. Enjoy.
Recipe: Goat Cheese, Butternut Squash, and Sage Stuffed Pork Tenderloin. Enjoy the flavors of fall with this stuffed pork tenderloin. Pork tenderloin is best cooked quickly, while pork loin benefits from a longer, slower time. Porchetta: Stuffed and Rolled Italian Pork Roast. The maple oregano pork loin is a family-pleasing recipe with a pleasant balance of sweet and savory ingredients.
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