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Brad's brie and ham stuffed pork loin with twice baked squash
Brad's brie and ham stuffed pork loin with twice baked squash

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Have a shot at eating almonds if you do not have problems with nut allergies. Almonds offer a multitude of health advantages and are an excellent choice when you require a shot of energy. Almonds can be a natural supply of B vitamins along with other vitamins and minerals. Almonds, like turkey, contain the enzyme tryptophan which may often allow you to be sleepy. In the case of almonds, however, they wont allow you to long for a nap. Rather, these nuts aid in reducing stress and provide a calming feeling throughout your body. From time to time eating almonds can even be a mood booster!

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We hope you got benefit from reading it, now let’s go back to brad's brie and ham stuffed pork loin with twice baked squash recipe. To cook brad's brie and ham stuffed pork loin with twice baked squash you only need 18 ingredients and 15 steps. Here is how you achieve that.

The ingredients needed to make Brad's brie and ham stuffed pork loin with twice baked squash:
  1. You need For the loin
  2. Prepare 1 whole pork loin about 3 lbs
  3. Use 8 Oz brie cheese
  4. Provide 1/2 cup shredded swiss cheese
  5. Use 2 tbs heavy cream
  6. You need 6 green onions, chopped
  7. You need 1 tsp minced garlic
  8. Use 1/2 lb shaved deli ham
  9. Use to taste Salt, ground mustard, and white pepper
  10. Get 1/2 cup mayonnaise
  11. Provide 1/2 cup panko crumbs
  12. Provide 1/2 cup dry grated parmesan cheese
  13. Take For the squash
  14. Provide 1 lg butternut squash
  15. Get 1/4 cup blanched slivered almonds
  16. You need 8 Oz mascarpone cheese
  17. Get 1/4 cup brown sugar
  18. Get 1/4 tsp each, cinnamon and allspice
Steps to make Brad's brie and ham stuffed pork loin with twice baked squash:
  1. 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
  2. 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.
  3. Sprinkle with salt, mustard, and white pepper to taste
  4. 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.
  5. Mix well after that. Cheese should end up creamy. Add swiss, garlic, and green onions.
  6. Spread over the pork evenly.
  7. Lay the slices of deli ham over the top. Roll meat up into a roll. Tie every two inches with butcher twine.
  8. 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.
  9. Place in oven at 400. When squash is done remv and let cool.
  10. Place almonds in a dry pan. Over medium low heat, toast almonds until browned. Place in a blender and blend well.
  11. In a bowl, mix the almonds and the rest of the squash ingredients.
  12. When squash is cooled, use a spoon to scoop out the squash meat. Leave a thin layer around the skin.
  13. 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.
  14. Bake pork until internal temp reaches 160. Remove from oven and tent with foil for 5 to 10 minutes.
  15. 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.

What you choose to fill it with is up to you, but you can also treat squash. Add salt, pepper, Dijon mustard, and egg to squash. Mix and mash with a spoon until smooth, or leave it a bit chunky, if desired. See recipes for Cranberry Brie Cups too. Brad's brie and ham stuffed pork loin with twice baked squash.

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