Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, brad's brie and ham stuffed pork loin with twice baked squash. One of my favorites. For mine, 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 well liked of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Brad's brie and ham stuffed pork loin with twice baked squash is something which I’ve loved my whole life. They’re nice and they look wonderful.
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.
To begin with this 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 cook that.
The ingredients needed to make Brad's brie and ham stuffed pork loin with twice baked squash:
- Make ready For the loin
- Make ready 1 whole pork loin about 3 lbs
- Get 8 Oz brie cheese
- Get 1/2 cup shredded swiss cheese
- Make ready 2 tbs heavy cream
- Take 6 green onions, chopped
- Take 1 tsp minced garlic
- Take 1/2 lb shaved deli ham
- Make ready to taste Salt, ground mustard, and white pepper
- Prepare 1/2 cup mayonnaise
- Get 1/2 cup panko crumbs
- Make ready 1/2 cup dry grated parmesan cheese
- Get For the squash
- Prepare 1 lg butternut squash
- Prepare 1/4 cup blanched slivered almonds
- Prepare 8 Oz mascarpone cheese
- Make ready 1/4 cup brown sugar
- Prepare 1/4 tsp each, cinnamon and allspice
Add the spinach and saute briefly. Add the red wine and scrape up any browned bits. Remove from heat and add Brie, apple, walnuts and thyme. Season to taste with salt and pepper.
Steps 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.
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