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, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, brad's brie and ham stuffed pork loin with twice baked squash. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Brad's brie and ham stuffed pork loin with twice baked squash is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Brad's brie and ham stuffed pork loin with twice baked squash is something which I’ve loved my entire life. They’re nice and they look wonderful.

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!

To begin with this 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 it.

The ingredients needed to make Brad's brie and ham stuffed pork loin with twice baked squash:
  1. Take For the loin
  2. Make ready 1 whole pork loin about 3 lbs
  3. Make ready 8 Oz brie cheese
  4. Make ready 1/2 cup shredded swiss cheese
  5. Take 2 tbs heavy cream
  6. Get 6 green onions, chopped
  7. Get 1 tsp minced garlic
  8. Take 1/2 lb shaved deli ham
  9. Take to taste Salt, ground mustard, and white pepper
  10. Take 1/2 cup mayonnaise
  11. Get 1/2 cup panko crumbs
  12. Get 1/2 cup dry grated parmesan cheese
  13. Take For the squash
  14. Prepare 1 lg butternut squash
  15. Get 1/4 cup blanched slivered almonds
  16. Get 8 Oz mascarpone cheese
  17. Prepare 1/4 cup brown sugar
  18. Take 1/4 tsp each, cinnamon and allspice

Place in a large heavy duty resealable plastic bag or baking dish just large enough to hold it. Butterfly pork on a flat surface and spread stuffing evenly over meat. Dip the stuffed pork pieces into the batter mixture and then dip into a bowl of the breadcrumbs to coat thoroughly. Brush pork with sugar mixture from bowl.

Instructions 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.

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. 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. Spray or rub both sides of the pork loin with a good quality olive oil. Sprinkle with salt, pepper, sage, garlic powder, onion powder and paprika. Prepare the pork loin so it is ready for stuffing and rolling.

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