Stuffed Pork Loin with Butternut Squash and Blue Cheese

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This recipe was so savory. I didn't want to finish my plate because it would be gone. The blue cheese just melts in your mouth! LOVE!

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We totally enjoyed this and would rate it EXCELLENT. The only thing I had a problem with was the prep time. Not being a chef it took me a lot longer to dice the squash and I had a problem with the chicken broth in that it said "1 cup, divided" but didn't say where the other half of the broth was to go. I just decided to use the entire cup in the gravy and it worked fine. This needs to be corrected. We wil definitely have it again!

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Excellent blend of flavors. A great dish for entertaining or the family.

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very easy

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I wanted something different to do with my pork loin and this one caught my eye because we love blue cheese...I couldn't find any fresh butternut squash so i subbed chopped up canned carrots and it was still good. The flavors are surprising but go together well. Really make sure you use low-sodium chicken broth though....i only had regular and the sauce was quite salty! My boyfriend really loved it and said I should make it for his Mom!

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have made a viety of stuffed portk roasts, this one is beyond belief good, sliced the extra squash and white wine below the rack and added chicken stock and it was the best i have ever had

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I'm sorry. I really, really wanted to like this recipe - and I was planning to serve it to a gift dinner I'd donated in a holiday raffle. So, being reasonably prudent, I tried it out on my husband and me - and nada. It wasn't awful - in the sense that you'd gag eating it. But it was awful in the sense that there just wasn't any taste to speak of. It was definitely not worth the trouble - I wouldn't serve it again to my family, let alone to company. No taste at all - hard to discern that it was stuffed with bacon, onion, and squash . . . really hard to imagine how that taste all seemed to vanish. As I said - I really wanted to like this - and now I've got another pork tenderloin in the freezer and nothing to do with it. I'm very disappointed.

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I just wanted to try this for the flavor combinations (who'd a thought?? and was pleasantly surprised. My whole family loved it. I followed the recipe pretty much except I used chopped ham (very tiny diced in the stuffing as Robin suggested on the show and I didn't have any sherry so I substituted white wine. Great recipe and a keeper--even my 34 year old daughter who doesn't like blue cheese loved this. And just a note: didn't have a problem with my squash as it was cut in small enough pieces and I cooked on slow heat longer than the 3 minutes...the meat was so dang juicy and tender!!

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This is the perfect meal when you want to wow your dinner guests. I made this for Christmas dinner and for just a regular dinner. It was a hit both times. It's super easy to make, but every one will think you were in the kitchen all day.

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This is a great recipe to use when you want to impress someone! I made this recipe, along with some roasted cubed sweet potatoes, for my husband's parents when they were visiting and they said it was the best meal they have ever had. I wasn't able to find butternut squash, so I replaced it with acorn squash. We all loved it! I did find that it needed to cook quite a bit longer than Robin Miller suggests. I had mine in over an hour, but the meat was still juicy and tender.