Pork Loin Stuffed with Butternut Squash, Bleu and Cornbread:
After you check out this yummy recipe, go see all the other wonderful “foodie friday” recipies at Designs by Gollum!
I doubled this recipe to feed 10 with leftovers.
2 cups butternut squash, peeled and cubed
1 apple, cored, peeled and cubed
1 diced medium onion
1 cup dried cornbread stuffing mix
¼ cup bleu cheese
3 TBS freshly chopped sage leaves, divided (use 1TBS for sauce)
¼ cup chicken stock
1 (4 lb) pork loin
Salt and pepper
1 cup chicken stock
¼ dry sherry ( I would also use cream sherry or Madeira wine)
Preheat oven to 450 degrees. Coat roasting pan with cooking spray.Cook bacon in pan until crisp. Remove from pan and let cool, crumble, set aside. In pan with bacon fat, add squash, onions and apple and cook 5-7 minutes, over med heat until onions are soft.
*VERY IMPORTANT– YOU CAN ASK YOUR BUTCHER TO BUTTERFLY YOUR PORK LOIN. I got mine at Costco and they would not butterfly it. The internet has great sites with videos showing you how to butterfly. Not a pretty job, but good enough!
Roast in pan at 450 for about 15 min. Reduce heat to 325 and roast for 45 more minutes, until meat thermometer reads 160 degrees for medium-well. Remove from oven and let rest for 10 minutes.
In a small sauce pan whisk together chicken stock, corn starch, dry sherry. Bring to a simmer and let thicken. Add sage leaves and simmer for 1 minute. I added pan drippings from the Pork Loin and simmered an additional couple minutes.Serve spooned over meat.
Eat with loved ones!