Pork Fillet Stuffed With Blue Cheese Recipes

PORK FILLET STUFFED WITH BLUE CHEESE

Steps:

• Pre heat the oven to 200°C.
• Make a deep cut in the end of the fillet and using the end of a wooden spoon, ease through till you reach the other end.( I use the knife sharpening rod).
• Push the wooden spoon left and right to make the hole wide enough to accomodate the cheese mixture.
• Mix the blue cheese with the honey and chopped sage leafs with a fork , then start pushing into the pork fillet.
• Place a tooth pick on each end to secure the hole.
• Heat olive oil and butter in a frying pan then lightly brown the fillets on all sides.
• Place in the oven for 25-30 minutes or until juices run clear.
• Serve with potatoes, cabbage and apple sauce.

STUFFED PORK LOIN WITH BUTTERNUT SQUASH AND BLUE CHEESE

Steps:

• Preheat oven to 450 degrees F. Coat a roasting pan with cooking spray.
• Cook bacon in a large skillet over medium-high heat until crisp. Remove from pan, reserving fat in pan, and crumble into small pieces. 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 crumbled bacon, bread crumbs, 1/2 cup of the blue cheese, 2 tablespoons of the sage, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
• Butterfly pork on a flat surface and spread stuffing evenly over meat. Roll up pork and tie with kitchen twine at 2-inch intervals. Season pork all over with salt and black pepper and transfer to prepared pan. Roast 15 minutes. Reduce oven temperature to 325 degrees F and bake 45 more minutes, until an instant-read thermometer registers 160 degrees F for medium-well. Let pork rest 10 minutes before cutting crosswise into 1-inch thick slices.
• In a small saucepan, whisk together chicken broth, sherry and cornstarch. Set pan over medium heat and bring to a simmer. Add remaining 2 tablespoons blue cheese and tablespoon of sage and simmer 1 minute, until sauce thickens. Remove from heat and season, to taste, with salt and black pepper. Serve 1/2 of the pork with all of the sauce spooned over top. Reserve remaining pork for quesadillas.

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.

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).

BLUE CHEESE-MUSHROOM STUFFED TENDERLOIN

Steps:

• Preheat oven to 425°. In a small skillet, heat butter over medium-high heat. Add mushrooms and Worcestershire sauce; cook and stir until mushrooms are tender, 6-8 minutes. In a small bowl, mix mustard, pepper, oil and salt., Cut lengthwise through the center of roast to within 1/2 in. of bottom. Open roast and cut lengthwise through the center of each half to within 1/2 in. of bottom. Open roast flat; cover with plastic wrap. Pound with a meat mallet to 3/4-in. thickness. , Remove plastic. Spread mushrooms down center of roast to within 1/2 in. of ends; top with 1/2 cup cheese and onions. Starting at a long side, roll up jelly-roll style; tie at 1-1/2-in. intervals with kitchen string. Secure ends with toothpicks., Place on a rack in a shallow roasting pan; spread with mustard mixture. Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes., Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Remove string and toothpicks. Top servings with remaining cheese. If desired, warm additional onions in microwave and sprinkle over tops.

BLUE CHEESE PORK MEDALLIONS

Steps:

• Cut pork into 12 slices; sprinkle with steak seasoning. In a large skillet, heat butter over medium heat. Add pork; cook, covered, until pork is tender, 3-5 minutes per side. Remove from pan; keep warm., Add cream to skillet; bring to a boil, stirring to loosen browned bits from pan. Cook until cream is slightly thickened, 2-3 minutes. Stir in cheese until melted. Serve with pork. Sprinkle with parsley.

BLUE CHEESE, BACON AND CHIVE STUFFED PORK CHOPS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a shallow baking dish.
• In a small bowl, mix together the blue cheese, bacon and chives. Divide into halves, and pack each half into a loose ball. Place each one into a pocket of a butterflied pork chop, close, and secure with toothpicks. Season each chop with garlic salt and pepper. Keep in mind that the blue cheese will be salty. Place in the prepared baking dish.
• Bake for 20 minutes in the preheated oven, or it may take longer if your chops are thicker. Cook until the stuffing is hot, and chops are to your desired degree of doneness. Garnish with fresh parsley and serve.