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

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To begin with this particular recipe, we have to 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 it.

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

Season to taste with salt and pepper. Sear the stuffed pork tenderloin over medium heat in the olive oil. Sauce Gently cook the shallots in the olive oil. When they are translucent, add the wine and reduce a little.

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.

Add the demi-glace sauce, tomato paste and peppers. Winter squash (acorn, kabocha, butternut) is baked, scooped out, and mixed with other ingredients, then stuffed back into the rind and baked. This dish has it all – veggies, meat, and a natural sweetness and creamy consistency without any added sugar. Hundreds of trusted recipes, plus photos, reviews and videos to help you cook pork right.. This can also be frozen for up to a month.

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