Brad's brie and ham stuffed pork loin with twice baked squash
Brad's brie and ham stuffed pork loin with twice baked squash

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, brad's brie and ham stuffed pork loin with twice baked squash. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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This stuffed pork tenderloin recipe is to die for with all the flavors of fall! The filling for this pork tenderloin is SO good. It's a wild rice combined with apples, butternut squash, a little bit of My tenderloin was not large enough to wrap so I kept it open, placed the filling on top and baked it as is.

To begin with this recipe, we have to first prepare a few components. You can have 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:
  1. Make ready For the loin
  2. Take 1 whole pork loin about 3 lbs
  3. Get 8 Oz brie cheese
  4. Get 1/2 cup shredded swiss cheese
  5. Make ready 2 tbs heavy cream
  6. Prepare 6 green onions, chopped
  7. Prepare 1 tsp minced garlic
  8. Take 1/2 lb shaved deli ham
  9. Prepare to taste Salt, ground mustard, and white pepper
  10. Get 1/2 cup mayonnaise
  11. Take 1/2 cup panko crumbs
  12. Prepare 1/2 cup dry grated parmesan cheese
  13. Prepare For the squash
  14. Make ready 1 lg butternut squash
  15. Prepare 1/4 cup blanched slivered almonds
  16. Take 8 Oz mascarpone cheese
  17. Get 1/4 cup brown sugar
  18. Prepare 1/4 tsp each, cinnamon and allspice

For the pork, rub the pork with the olive oil and season with salt and freshly ground black pepper on both sides. Spread the cheese along the length of the pork loin and then roll it up. For the butternut squash mash, place the cheese, oil and cooked butternut into a bowl. Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags.

Steps to make Brad's brie and ham stuffed pork loin with twice baked squash:
  1. 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
  2. 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.
  3. Sprinkle with salt, mustard, and white pepper to taste
  4. 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.
  5. Mix well after that. Cheese should end up creamy. Add swiss, garlic, and green onions.
  6. Spread over the pork evenly.
  7. Lay the slices of deli ham over the top. Roll meat up into a roll. Tie every two inches with butcher twine.
  8. 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.
  9. Place in oven at 400. When squash is done remv and let cool.
  10. Place almonds in a dry pan. Over medium low heat, toast almonds until browned. Place in a blender and blend well.
  11. In a bowl, mix the almonds and the rest of the squash ingredients.
  12. When squash is cooled, use a spoon to scoop out the squash meat. Leave a thin layer around the skin.
  13. 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.
  14. Bake pork until internal temp reaches 160. Remove from oven and tent with foil for 5 to 10 minutes.
  15. 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.

Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. This Roasted Stuffed Pork Loin gets brined, butterflied, layered with prosciutto and broccoli rabe then rolled, tied and roasted to tender perfection. I served this with some fresh cranberry orange sauce and you have the perfect dinner. First I brined the pork loin overnight to make sure it was. A pork loin (very different from the tenderloin) is a great cut of meat that comes with its own built in baster because of a thin fat cap it has along the top of the cut of meat.

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