Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, brad's brie and ham stuffed pork loin with twice baked squash. One of my favorites food recipes. This time, I will make it a 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 in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine 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.
Heat butter in a large skillet over medium heat. Add the spinach and saute briefly. Add the red wine and scrape up any browned bits.
To get started with this recipe, we must first prepare a few components. 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:
- Get For the loin
- Make ready whole pork loin about 3 lbs
- Make ready brie cheese
- Make ready shredded swiss cheese
- Take heavy cream
- Make ready green onions, chopped
- Get minced garlic
- Prepare shaved deli ham
- Prepare Salt, ground mustard, and white pepper
- Prepare mayonnaise
- Make ready panko crumbs
- Take dry grated parmesan cheese
- Take For the squash
- Prepare lg butternut squash
- Take blanched slivered almonds
- Take mascarpone cheese
- Take brown sugar
- Prepare each, cinnamon and allspice
Sauce Gently cook the shallots in the olive oil. When they are translucent, add the wine and reduce a little. Add the demi-glace sauce, tomato paste and peppers. Spoon crumb mixture on top of cheese-covered chops.
Instructions 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.
The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Because of its position on the top of the loin, the muscle does virtually no work. While this is what makes it so tender - it also develops nothing for flavor. Most other cookbooks focus only on stocking the freezer, but The Complete Make-Ahead Cookbook takes it much further with prep-ahead recipes, casseroles that go from fridge to oven, helpful slow cooker recipes, and dishes made for entertaining. (Also, every recipe can be made all the way through and served right away!) Our delicious Breaded Pork Tenderloins are a traditional Iowa favorite.
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