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1
Preheat oven to 450 degrees F. Coat a roasting pan with cooking spray.
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2
Cook bacon in a large skillet over medium-high heat until crisp.
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3
Remove from pan, reserving fat in pan, and crumble into small pieces.
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4
To the same pan, add squash and onion and cook 3 minutes, until onion is soft.
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5
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.
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6
Mix well.
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7
Butterfly pork on a flat surface and spread stuffing evenly over meat.
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8
Roll up pork and tie with kitchen twine at 2-inch intervals.
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9
Season pork all over with salt and black pepper and transfer to prepared pan.
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10
Roast 15 minutes.
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11
Reduce oven temperature to 325 degrees F and bake 45 more minutes, until an instant-read thermometer registers 160 degrees F for medium-well.
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12
Let pork rest 10 minutes before cutting crosswise into 1-inch thick slices.
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13
In a small saucepan, whisk together chicken broth, sherry and cornstarch.
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14
Set pan over medium heat and bring to a simmer.
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15
Add remaining 2 tablespoons blue cheese and tablespoon of sage and simmer 1 minute, until sauce thickens.
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16
Remove from heat and season, to taste, with salt and black pepper.
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17
Serve 1/2 of the pork with all of the sauce spooned over top.
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18
Reserve remaining pork for quesadillas.
