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.

Reviews & Comments 6

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  • raustin 10 years ago
    I have made this twice and it is sooo very good. I will be making it for Christmas Eve dinner by request.
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  • nocturnalife 11 years ago
    Oh yeah, this is worth a try.
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  • lindacm 12 years ago
    What a different way to serve pork!
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  • jenniferbyrdez 12 years ago
    Sounds gooood.
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    " It was excellent "
    robertg ate it and said...
    Bookmarking,will have to make this soon.Thanks for a great post...Bob
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    " It was excellent "
    gingerlea ate it and said...
    I will say that this recipe sounds absolutely wonderful. All of those flavors together are wonderful.
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