Stuffed Pork Loin with Butternut Squash and Blue Cheese
From pleclare 16 years agoIngredients
- cooking spray shopping list
- 2 slices bacon shopping list
- 2c. butternut squash shopping list
- 1/2c diced onion shopping list
- 1/2c seasoned breadcrumbs shopping list
- 1/2c plus 2T crumbled blue cheese,divided shopping list
- 3T fresh chopped sage leaves,divided shopping list
- salt and fresh ground pepper shopping list
- 1(4lb.) boneless pork roast shopping list
- 1c reduced-sodium chicken broth,divided shopping list
- 1/4c dry sherry shopping list
- 1T cornstarch shopping list
How to make it
- Preheat oven to 450
- Cook bacon in lg. skillet over med-high heat until crisp. Remove from pan,reserving fat in pan,and crumble into small pieces. To the same pan,add squash and onion and cook 3 mins. until onion is soft. Remove from heat,add to a large bowl with crumbled bacon,bread crumbs,1/2 cup of blue cheese,2T of sage,1/2t. salt and 1/4t. black pepper. Mix well.
- Butterfly pork and spread stuffing evenly over the meat. Roll pork and tie with kitchen twine at 2" intervals. Season pork all over with salt and pepper and transfer to a prepared pan. Roast 15 mins. Reduce oven temp. to 325 and bake 45 mins. more,until thermometer reads 160 for med-well. Let pork rest 10 mins.before cutting crosswise into 1" thick slices
- In small saucepan,whisk together chicken broth,sherry and cornstarch. Set pan over med heat and bring to simmer. Add remaing 2T. blue cheese and tablespoon of sage and simmer 1 minute,until sauce thickens. Remove from heat and season,to tast, with salt and pepper. Serve pork with sauce spooned on top. Place remaining sauce in a gravy boat.
People Who Like This Dish 5
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- gingerlea Tampa, FL
- nocturnalife North West Corner, IL
- bulloney Berkeley, CA
- lindacm Montreal, CA
- robertg MO
- pleclare Framingham, MA
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The Rating
Reviewed by 7 people-
I will say that this recipe sounds absolutely wonderful. All of those flavors together are wonderful.
gingerlea in Tampa loved it -
Bookmarking,will have to make this soon.Thanks for a great post...Bob
robertg in loved it
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