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

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, brad's brie and ham stuffed pork loin with twice baked squash. It is one of my favorites. For mine, I am going to make it a bit unique. 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 must first prepare a few components. 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:
  1. Prepare For the loin
  2. Make ready 1 whole pork loin about 3 lbs
  3. Get 8 Oz brie cheese
  4. Make ready 1/2 cup shredded swiss cheese
  5. Make ready 2 tbs heavy cream
  6. Prepare 6 green onions, chopped
  7. Make ready 1 tsp minced garlic
  8. Get 1/2 lb shaved deli ham
  9. Prepare to taste Salt, ground mustard, and white pepper
  10. Take 1/2 cup mayonnaise
  11. Take 1/2 cup panko crumbs
  12. Prepare 1/2 cup dry grated parmesan cheese
  13. Get For the squash
  14. Take 1 lg butternut squash
  15. Get 1/4 cup blanched slivered almonds
  16. Take 8 Oz mascarpone cheese
  17. Get 1/4 cup brown sugar
  18. Get 1/4 tsp each, cinnamon and allspice

This perfectly roasted stuffed pork loin makes a delicious family meal. The pork is butterflied and stuffed with a simple dressing mixture. Slice the pork and serve it alongside baked or mashed potatoes and your family's favorite vegetable side dish. Steamed broccoli or green beans are excellent.

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.

Brush pork with sugar mixture from bowl. This cranberry-rosemary stuffed pork tenderloin recipe looks gorgeous with the cranberry- and Roast the pork, turning twice, until an instant-read thermometer inserted into the thickest part of the The final product was tasty but much like a ham taste and a pinkier color like ham. Tips for Pork, Christmas, Bacon, and Pork Loin. If your baking sheet does not have grooved edges, be sure to fold the aluminum corners upwards to catch excess grease. This impressive pork roast starts with an easy stuffing made with whole-wheat bread, fennel, and apple.

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