Easiest Way to Make Award-winning Brad's brie and ham stuffed pork loin with twice baked squash

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, I 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’m gonna make it a little bit unique. This will be really delicious.

Stuff each with a slice of brie. Open and flatten each loin and then set them aside. Heat butter in a large skillet over medium heat. Add the spinach and saute briefly.

Brad's brie and ham stuffed pork loin with twice baked squash is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. 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 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. Make ready For the loin
  2. Make ready 1 whole pork loin about 3 lbs
  3. Make ready 8 Oz brie cheese
  4. Prepare 1/2 cup shredded swiss cheese
  5. Get 2 tbs heavy cream
  6. Take 6 green onions, chopped
  7. Take 1 tsp minced garlic
  8. Take 1/2 lb shaved deli ham
  9. Get to taste Salt, ground mustard, and white pepper
  10. Make ready 1/2 cup mayonnaise
  11. Get 1/2 cup panko crumbs
  12. Make ready 1/2 cup dry grated parmesan cheese
  13. Prepare For the squash
  14. Take 1 lg butternut squash
  15. Take 1/4 cup blanched slivered almonds
  16. Make ready 8 Oz mascarpone cheese
  17. Get 1/4 cup brown sugar
  18. Get 1/4 tsp each, cinnamon and allspice

Serve over rice or with boiled baby potatoes. This quick and easy one-pan pork tenderloin and roasted butternut squash will have your weeknight dinner done in no time and hassle free!. Most people won't think twice about serving basic cornbread when is on the table. But switching up your side dishes can bring a refreshing change to a classic comfort food dish..

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.

Most people won't think twice about serving basic cornbread when is on the table. But switching up your side dishes can bring a refreshing change to a classic comfort food dish.. The sour citrus juices and sherry do a wonderful job of marinating the pork, but for an extra flavor boost, try slathering some Guava Barbecue Sauce on the meat or mixing it with the citrus juice marinade before putting the Cuban Pork Roast in the oven — the result is. I'm baking the squash to actually add to a butternut squash ravioli recipe and I couldn't be more excited. I used frozen pre-cut squash (from Costco), followed the microwave instructions for that.

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