BLEU CHEESE STUFFED PORK LOIN

OOPS wrong adage, but the try, try again really fits.  I like to succeed, but I also LOVE to experiment.  My dear friend Jenn and hubby both gave yesterday's Bleu cheese spread for the Danish Cube Steaks two thumbs up, but I couldn't stop there - I still had spread left!  I also had a fresh pork loin and had just read Martha's STUFFED FLANK STEAK recipe and voile' just like Melanie Griffith, er Tess McGill in Working Girl combining Trask and radio to succeed, I had an idea! I combined pork roast, our new favorite Bleu cheese spread and Martha's flank steak style with superb results - true success!

STUFFED PORK LOIN - serves 4

1 small pork roast, cut in half

1 1/2 ounces Bleu cheese crumbles
1/4 cup mayonnaise
1/8 cup minced green onions

• In a small food processor blend together the mayonnaise, bleu cheese crumbles and green onions until smooth.
• Cut volcano shaped slice out of the center of each pork half.  Next time I will buy a large roast and have it butterflied, but today I worked with what I had.
• Fill with bleu cheese mixture.
• Salt and pepper generously.
• Bake at 350 degrees for 1 hour- 1 1/4 hours.

 

 

 

Now nothing goes to waste at our house.  We use it until it can be used NO more.  If it's a sauce, it may become a dressing for hubby's salads by adding flavored vinegars or oils or a filling for a casserole, but it gets used.  I had  a tiny bit of our favorite BBQ sauce left, but it wasn't enough to do much with, so I used it as a rub on the baked potatoes and then mixed the last couple of tablespoons with some butter and sour cream and darned if it wasn't super yummy and flavorful too!