Stuffed Pork Loik with Butternut Squash and Blue Cheese

My mother made this for Christmas one year, and it is ABSOLUTELY incredible. I’ve done a version of this with split chicken breasts and it’s really good too!


2 slices bacon

2 cups butternut squash

1/2 cup diced onion

1/2 cup seasoned dry bread crumbs

1/2 cup and 2 T blue cheese or goat cheese, divided

3 T freshly chopped sage leaves, divided

1 4 lb boneless pork loin

1 cup chicken broth, divided

1/4 cup dry sherry

1 T cornstarch

Instructions: preheat oven to 450 degrees. Cook the bacon in a large skillet until crisp. Remove and put aside and crumble into small pieces, reserving the fat in the pan.

To the same pan, add squash and onion and cook 3 minutes until onion is soft. remove from heat, add to a large bowl with the bacon, bread crumbs, 1/2 cup of the cheese, 2 T sage, 1/2 t salt, and 1/4 t black pepper. Mix well.

Butterfly the pork on a flat surface and spread the filling evenly over the meat. Roll up pork and tie with kitchen twine at 2″ intervals. season pork all over with S+P and transfer to prepared pan. Roast 15 minutes.

Reduce oven temperature to 325 and bake 45 more minutes until temperature reads 160. Let the pork rest 10 minutes before cutting crosswise into 1″ thick slices.

In a small saucepan, whisk together chicken broth, sherry and cornstarch. Bring it to a simmer. Add remaining 2 T of cheese and 1 T of sage and simmer 1 minute until the sauce thickens. Remove from heat and season to taste with S+P.

From Robin Miller






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