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, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, brad's brie and ham stuffed pork loin with twice baked squash. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Brad's brie and ham stuffed pork loin with twice baked squash is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Brad's brie and ham stuffed pork loin with twice baked squash is something which I have loved my whole 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 smoked & stuffed pork loin brings the perfect amount of melty brie cheese to the table, and is complimented by bacon and pineapple bits. Pork Tenderloin Stuffed With Apple & Brie.

To begin 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 can achieve that.

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

Using a paring knife, cut a horizontal slit in each bread slice to form a pocket. Recipe: Roasted Pork Loin Stuffed with Spinach and Prosciutto. The butcher can butterfly the pork loins for you if you are not comfortable cutting them yourself. Recipe: Goat Cheese, Butternut Squash, and Sage Stuffed Pork Tenderloin.

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.

The butcher can butterfly the pork loins for you if you are not comfortable cutting them yourself. Recipe: Goat Cheese, Butternut Squash, and Sage Stuffed Pork Tenderloin. Enjoy the flavors of fall with this stuffed pork tenderloin. Ina Garten's Baked Brie for Food Network makes a near-effortless, crowd-pleasing appetizer. Place the brie on a sheet pan covered with parchment paper and drizzle with the honey.

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