Brad's brie and ham stuffed pork loin with twice baked squash. We have bacon wrapped pork loin stuffed with cheese jalapenos and cream cheese with some poblano pepper mac and cheese and some squash and Takis cheese bites. I hope you enjoy this easy Rolled Stuffed Pork Loin Roast Wrapped in Caul Fat demo! How To Stuff And Roll A loin Of Pork.

This smoked & stuffed pork loin brings the perfect amount of melty brie cheese to the table, and is complimented by bacon and pineapple bits. Scatter panettone mixture over pork and press down firmly. Top with brie in a single layer. 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.

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

Prepare of For the loin.
You need 1 of whole pork loin about 3 lbs.
It's 8 Oz of brie cheese.
You need 1/2 cup of shredded swiss cheese.
You need 2 tbs of heavy cream.
You need 6 of green onions, chopped.
Prepare 1 tsp of minced garlic.
It's 1/2 lb of shaved deli ham.
It's to taste of Salt, ground mustard, and white pepper.
Prepare 1/2 cup of mayonnaise.
You need 1/2 cup of panko crumbs.
Prepare 1/2 cup of dry grated parmesan cheese.
It's of For the squash.
You need 1 of lg butternut squash.
It's 1/4 cup of blanched slivered almonds.
Prepare 8 Oz of mascarpone cheese.
Prepare 1/4 cup of brown sugar.
It's 1/4 tsp of each, cinnamon and allspice.

Place piece of ham on top of one half of the cutlet. A pork loin (very different from the tenderloin) is a great cut of meat that comes with its own built in baster because of a thin fat cap it has along the top of the cut of meat. Liberally salt and pepper the pork loin on all sides. This perfectly roasted stuffed pork loin makes a delicious family meal.

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

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..

The pork is butterflied and stuffed with a simple dressing mixture. Slice the pork and serve it alongside baked or mashed potatoes and your family's favorite vegetable side dish. Steamed broccoli or green beans are excellent. For the pork, rub the pork with the olive oil and season with salt and freshly ground black pepper on both sides. Spread the cheese along the length of the pork loin and then roll it up.