Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, brad's brie and ham stuffed pork loin with twice baked squash. One of my favorites food recipes. For mine, I will 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 popular of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Brad's brie and ham stuffed pork loin with twice baked squash is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. 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 can achieve that.
The ingredients needed to make Brad's brie and ham stuffed pork loin with twice baked squash:
- Get For the loin
- Make ready 1 whole pork loin about 3 lbs
- Get 8 Oz brie cheese
- Get 1/2 cup shredded swiss cheese
- Prepare 2 tbs heavy cream
- Get 6 green onions, chopped
- Prepare 1 tsp minced garlic
- Take 1/2 lb shaved deli ham
- Prepare to taste Salt, ground mustard, and white pepper
- Prepare 1/2 cup mayonnaise
- Make ready 1/2 cup panko crumbs
- Get 1/2 cup dry grated parmesan cheese
- Take For the squash
- Get 1 lg butternut squash
- Get 1/4 cup blanched slivered almonds
- Get 8 Oz mascarpone cheese
- Get 1/4 cup brown sugar
- Take 1/4 tsp each, cinnamon and allspice
Mashed up the squash from there, seasoned it, and added the ham, cheese, egg, mustard. Remove pork from brine and discard used brine. Spoon apple stuffing onto one side of meat and fold the other half over the stuffing. Sear the stuffed pork tenderloin over medium heat in the olive oil.
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.
Spoon apple stuffing onto one side of meat and fold the other half over the stuffing. Sear the stuffed pork tenderloin over medium heat in the olive oil. Liberally salt and pepper the pork loin on all sides. Wrap each ham slice around each cheese. Eat Twice with Chef John's Best Twofer Recipes Article.
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