Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, brad's brie and ham stuffed pork loin with twice baked squash. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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Brad's brie and ham stuffed pork loin with twice baked squash is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Brad's brie and ham stuffed pork loin with twice baked squash is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. 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:
- Prepare For the loin
- Prepare 1 whole pork loin about 3 lbs
- Get 8 Oz brie cheese
- Make ready 1/2 cup shredded swiss cheese
- Make ready 2 tbs heavy cream
- Get 6 green onions, chopped
- Prepare 1 tsp minced garlic
- Prepare 1/2 lb shaved deli ham
- Take to taste Salt, ground mustard, and white pepper
- Prepare 1/2 cup mayonnaise
- Get 1/2 cup panko crumbs
- Take 1/2 cup dry grated parmesan cheese
- Take For the squash
- Get 1 lg butternut squash
- Take 1/4 cup blanched slivered almonds
- Make ready 8 Oz mascarpone cheese
- Make ready 1/4 cup brown sugar
- Make ready 1/4 tsp each, cinnamon and allspice
This can also be frozen for up to a month. I often buy a large squash, double the sauce, and make a second batch to freeze. Served with rolls and garden or Caesar salad. Bourbon Glazed Pork Loin - Generously stuffed with granny smith apples & creamy brie & Asiago Herb Stuffed Chicken Roulade - served with Apple Joe Salad (field greens, red grapes, sliced apples, spiced pecans, bleu cheese & spicy pecan vinaigrette. & Fire Roasted Summer Vegetable Display: Food, travel and life in one spot.
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.
Easy recipes from breakfast to dinner and dessert, travel tips and everything needed to live a savory, fruitful life. Get the Twice-Baked Sweet Potatoes recipe.. Get the Fennel and Garlic Roast Pork Loin recipe.. Get the Chicken and Ham Stuffed Shells recipe. Geeez.it feels like forever since I've written a post!! (Ten days.
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