Stuffed Pork Loin With Butternut Squash And Blue Cheese
Serves: 4
Leila Emmerich
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
59
Sourness
45
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Preheat oven to 450 degrees F
2
Coat a roasting pan with cooking spray
3
Cook bacon in a large skillet over medium-high heat until crisp
4
Remove from pan, reserving fat in pan, and crumble into small pieces
5
To the same pan, add squash and onion and cook 3 minutes, until onion is soft
6
Remove from heat, add to a large bowl with the crumbled bacon, bread crumbs, 1/2 cup of the blue cheese, 2 tablespoons of the sage, 1/2 teaspoon salt, and 1/4 teaspoon black pepper
7
Mix well
8
Butterfly pork on a flat surface and spread stuffing evenly over meat
9
Roll up pork and tie with kitchen twine at 2-inch intervals
10
Season pork all over with salt and black pepper and transfer to prepared pan
11
Roast 15 minutes
12
Reduce oven temperature to 325 degrees F and bake 45 more minutes, until an instant-read thermometer registers 160 degrees F for medium-well
13
Let pork rest 10 minutes before cutting crosswise into 1-inch thick slices
14
In a small saucepan, whisk together chicken broth, sherry and cornstarch
15
Set pan over medium heat and bring to a simmer
16
Add remaining 2 tablespoons blue cheese and tablespoon of sage and simmer 1 minute, until sauce thickens
17
Remove from heat and season, to taste, with salt and black pepper
18
Serve 1/2 of the pork with all of the sauce spooned over top
19
Reserve remaining pork for quesadillas