Baconblue Cheese Stuffed Pork Loin Food

CHEESE-STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Mix green onions, bacon, Cheddar cheese, cream cheese, spinach, mushrooms, garlic, parsley, salt, and pepper in a bowl. Spread onto one side of pounded tenderloin. Roll tenderloin around the filling in a jelly-roll fashion. Coat rolled tenderloin with bread crumbs; place on the prepared baking sheet.
• Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

BACON-WRAPPED STUFFED PORK TENDERLOIN

Steps:

• Heat the oven to 450F: Have on hand a rimmed baking sheet.
• Roast the tenderloin: Roast for 20 to 25 minutes, or until an instant-read thermometer inserted into the center of the meat registers 145F to 150F and the bacon is brown and crisp. If the roast is ready before the bacon browns, place the tenderloin under the broiler for 3 to 5 minutes to brown the bacon.
• Let the tenderloin rest for 10 minutes before cutting into slices: Serve with the pan juices spooned over top if desired.

BACON AND BLUE CHEESE STUFFED CHICKEN BREASTS

Steps:

• In a large bowl, using a rubber spatula, mix the butter, blue cheese, bacon, and chives together until combined. Dollop half of the compound butter along the long edge of a 12-inch piece of parchment or waxed paper. Roll into a log, twisting opposite ways on both ends of the paper to create a tightly wrapped log of butter. Refrigerate or freeze for another use.
• Preheat the oven to 425 degrees F.
• Using your fingers, carefully loosen the skin from chicken breasts. Stuff about 1/4 of the remaining blue cheese butter under the skin of each breast; smoothing the skin to evenly distribute the butter over the surface of the breast meat.
• Put the chicken on a rimmed baking sheet and rub any remaining butter over the skin. Season each breast with just a pinch of freshly ground black pepper.
• Roast the chicken breasts, skin sides up, in the center of the oven until skin is crisped and chicken is cooked through, about 35 to 40 minutes. An instant-read thermometer should register 165 degrees F when inserted into the thickest part of the meat. Remove from the oven to a serving platter. Let stand 10 minutes before serving.
• Cook's Note: This recipe makes 2 logs of compound butter; unused butter can be used to top grilled meats, burgers, or baked or mashed potatoes.

BACON/BLUE CHEESE STUFFED PORK LOIN

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.

BLUE CHEESE STUFFED PORK LOIN CHOPS

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.