Best Stuffed Pork Loin With Butternut Squash And Blue Cheese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BLUE CHEESE STUFFED PORK LOIN CHOPS



Blue Cheese Stuffed Pork Loin Chops image

This recipe occurred to me because I love blue cheese melted over a thick juicy beefsteak . . . why wouldn't it taste yummy with pork as well ? I have used both Roquefort as well as Gorgonzola, both work equally well. Measurements are estimates, as they will depend on the size of your chops.

Provided by FlemishMinx

Categories     Pork

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

2 thick boneless pork chops (also known as mignonettes)
2 -4 tablespoons blue cheese
1 tablespoon olive oil
2 cloves garlic
1/4 teaspoon dried thyme, to taste
salt and pepper, to taste
1/2 cup dry white wine

Steps:

  • With a sharp knife, make a horizontal slit in one of the wide sides of each chop but do not cut completely through to any of the other sides.
  • Use the knife, your finger, or the handle portion of a wooden spoon to expand the void in the chop as large as possible.
  • The goal is to make a pocket for the cheese (picture a coin purse, where only the top is open).
  • Use as much of the cheese as is necessary to fill the pocket.
  • Secure with toothpicks in such a way that the chops will still lay levelly in a pan.
  • Heat olive oil in a saute pan.
  • Make several slices through the garlic yet keeping each clove intact.
  • Fry in the oil till brown but not burned, then remove from pan.
  • Season chops with salt, pepper, and thyme.
  • Brown the chops in the oil on each side.
  • The cheese will probably begin to melt and leak from the chop, but don't worry about this.
  • When chops are well browned, add the wine (as much as necessary to come about halfway up the sides of the chops) to the saute pan, cover and simmer for 5-10 minutes or until they are cooked through.
  • Remove them from pan directly to dinner plate.
  • Stir the cheese that has leaked out from the chops well into the wine and cooking juices, still over the heat, until you have a well-incorporated sauce.
  • This should only take a moment.
  • Serve sauce over the chops immediately, and enjoy.

Nutrition Facts : Calories 429.4, Fat 22, SaturatedFat 7, Cholesterol 130.3, Sodium 210.2, Carbohydrate 2.8, Fiber 0.1, Sugar 0.6, Protein 41.9

BACON/BLUE CHEESE STUFFED PORK LOIN



Bacon/Blue Cheese Stuffed Pork Loin image

Make and share this Bacon/Blue Cheese Stuffed Pork Loin recipe from Food.com.

Provided by Fishgettersgirl

Categories     Pork

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 14

3 -4 lbs boneless pork loin
kitchen twine
1/2 teaspoon garlic salt
1/2 teaspoon fresh ground black pepper
10 ounces frozen spinach, thawed and drained
4 ounces cream cheese, softened
1/2 cup crumbled blue cheese
1 1/2 tablespoons Dijon mustard
2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 teaspoon ground black pepper
1/2 cup chopped green onion
2 slices bacon, cooked and crumbled
1/4 cup walnuts, chopped (optional)

Steps:

  • Preheat oven to 350°F.
  • To prepare the stuffing, place all ingredients in a bowl and stir until well mixed.
  • Butterfly (cut lengthwise almost all the way through) the pork loin. Butterfly again on the left side and on the right side.
  • Spread the stuffing evenly over the loin. Roll the loin up like a jelly roll and tie securely at 2-to-3 inch intervals with kitchen twine.
  • Place the loin in a shallow roasting pan. Sprinkle with garlic salt and black pepper.
  • Roast for 45-60 minutes, or until internal temperature is 150-155°F Let stand for 1 minutes.
  • Slice the pork, removing twine as necessary.

Nutrition Facts : Calories 460.1, Fat 31.8, SaturatedFat 13.1, Cholesterol 132.9, Sodium 353.6, Carbohydrate 3.5, Fiber 1.7, Sugar 0.7, Protein 39

BLUE CHEESE-STUFFED PORK TENDERLOIN



Blue Cheese-Stuffed Pork Tenderloin image

Blue cheese stuffing adds special taste to the plain pork dinner in an hour.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 11

2 tablespoons butter
1 small onion, finely chopped (1/3 cup)
1 clove garlic, finely chopped
1 cup (4 oz) crumbled blue cheese (preferably an aged Gorgonzola)
3 tablespoons coarsely chopped dried cherries
3 tablespoons chopped pecans
2 teaspoons chopped fresh or 1 teaspoon dried thyme leaves
2 pork tenderloins (1 lb each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil

Steps:

  • Adjust oven rack to middle position. Heat oven to 400°F.
  • In 8-inch skillet, heat butter over medium heat until melted. Add onion and cook 3 minutes, stirring occasionally, until soft. Add garlic and cook 30 seconds. Remove from heat and cool about 5 minutes.
  • In medium bowl, stir cheese vigorously with spoon. Stir in cooled onion mixture, cherries, pecans and thyme; set aside.
  • Place 1 pork piece on work surface with short side facing you. Use knife to slit in half lengthwise without going all the way through. Open pork like a book. Repeat with remaining pork. Spread half of the cheese mixture in center of each pork piece. Close up pork and tie with kitchen twine to secure. Season outside with salt and pepper.
  • In 12-inch ovenproof skillet, heat oil over medium-high heat until shimmering and hot. Add pork and cook about 4 minutes or until browned. Flip, being careful not to open them up, and cook about 4 minutes longer. Insert ovenproof meat thermometer so tip is in the thickest part of pork.
  • Place skillet in oven and roast 10 to 15 minutes or until meat thermometer inserted in center reads 155°F. Remove from oven and allow to rest, loosely covered with foil, about 5 minutes (temperature will continue to rise to 160°F). Slice each pork piece into 6 pieces. (If you don't have an ovenproof skillet, after browning pork in skillet, carefully place them in foil-lined 13x9-inch pan and then place in oven.)

Nutrition Facts : Calories 340, Carbohydrate 5 g, Cholesterol 115 mg, Fat 1, Fiber 0 g, Protein 37 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 3 g, TransFat 0 g

FENNEL, APPLE AND BLUE CHEESE STUFFED PORK LOIN



Fennel, Apple and Blue Cheese Stuffed Pork Loin image

This stuffed pork loin combines all the best flavors of fall - from Beth Kirby of Local Milk.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h20m

Yield 4

Number Of Ingredients 17

2 tablespoons olive oil
2 cloves garlic, minced
2 medium shallots, diced
1 medium fennel bulb, diced
½ teaspoon fennel seeds, crushed
2 tablespoons minced fresh rosemary, divided
1 large tart, firm apple (like Granny Smith), diced
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon honey
1 teaspoon apple cider vinegar
1 tablespoon apple brandy
½ cup crumbled Gorgonzola dolce or other blue cheese
2 bacon strips, cooked crisp, fat drained and crumbled
1 ¾ pounds boneless pork loin roast, butterflied
Kitchen twine
Reynolds Wrap® Heavy Duty Aluminum Foil

Steps:

  • Preheat oven to 350 degrees F. In a medium saute pan, heat 1 tablespoon olive oil. Add the garlic and shallots and cook on medium heat until fragrant and translucent, about 1-2 minutes. Add the fennel, fennel seed, 1 tablespoon of the rosemary, apple, salt, black pepper, honey, vinegar, and apple brandy. Cook on medium heat until the apple and fennel are browned, about 15 minutes. Fennel should be soft but not mushy and still have some firmness. Remove the filling from heat and cool to room temperature. Toss in the blue cheese and the crispy bacon.
  • Line a baking sheet with a heavy sheet of Reynolds Wrap® Heavy Duty Aluminum Foil, making sure the sheet is long enough to wrap up over the ends of the roast. Layer another two sheets of Reynolds Wrap® Heavy Duty Aluminum Foil over the first one. Set aside.
  • Place the pork loin fat side down on a work surface, season the inside lightly with salt and pepper and then evenly spread the filling. Roll the pork up lengthwise and tie it securely with kitchen twine. Rub with remaining olive oil and season evenly with kosher salt. Heat a large heavy skillet (big enough to hold the entire loin) over high heat until very hot. Add the pork loin and brown very well on all sides, about 1 minute per side.
  • Using tongs, place the roast in the center of the foil. Sprinkle with pepper and the rest of the rosemary. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
  • Bake the wrapped loin for 45 minutes or until an instant-read meat thermometer reads 130 degrees F. Let the pork rest, wrapped, for 10 minutes. Open packet carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Slice and serve.

Nutrition Facts : Calories 403.3 calories, Carbohydrate 21.9 g, Cholesterol 92.4 mg, Fat 21.3 g, Fiber 3.3 g, Protein 30 g, SaturatedFat 7.1 g, Sodium 587.9 mg, Sugar 12.2 g

Related Topics