Stuffed Pork Loin with Butternut Squash and Blue Cheese
Filed under
Pork
Half the pork is served with all the sauce; the original saves the rest for quesadillas.
Ingredients
- Cooking spray
- 2 slice Bacon
- 2 cup Butternut squash, diced
- 1/2 cup Onion, diced
- 1/2 cup Seasoned bread crumbs, dry
- 1/2 cup Blue cheese, crumbled, plus 2 tablespoons, divided
- 3 tbsp Sage, fresh leaves, chopped, divided
- Salt
- Black pepper, freshly ground
- 4 lb Pork loin, boneless
- 1 cup Chicken broth, reduced-sodium, divided
- 1/4 cup Sherry, dry
- 1 tbsp Corn starch
Directions
- Preheat the oven to 450 degrees F. Coat a roasting pan with cooking spray.
- Cook the bacon in a large skillet over medium-high heat until crisp. Remove, keeping the fat in the pan, and crumble. Cook the squash and onion in the fat 3 minutes, until the onion is soft.
- In a large bowl, mix the squash mixture with the bacon, bread crumbs, 1/2 cup blue cheese, 2 tablespoons sage, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Butterfly the pork and spread the stuffing evenly over it. Roll up and tie with kitchen twine at 2-inch intervals. Season all over with salt and pepper and put in the prepared pan.
- Roast 15 minutes, then reduce to 325 degrees F and bake 45 minutes more, until an instant-read thermometer reads 160 degrees F for medium-well. Rest 10 minutes, then cut into 1-inch slices.
- In a small saucepan, whisk together the broth, sherry and cornstarch and bring to a simmer over medium heat. Add the remaining 2 tablespoons blue cheese and 1 tablespoon sage and simmer 1 minute, until thickened. Season with salt and pepper and spoon over the pork.