Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, brad's bacon asparagus and cream cheese stuffed pork wellington. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Great recipe for Brad's bacon asparagus and cream cheese stuffed pork wellington. Well sometimes I wander around the grocery store aimlessly until a dinner hits me like a ton of bricks. This is one of those times.
Brad's bacon asparagus and cream cheese stuffed pork wellington is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Brad's bacon asparagus and cream cheese stuffed pork wellington is something which I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can cook brad's bacon asparagus and cream cheese stuffed pork wellington using 7 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Brad's bacon asparagus and cream cheese stuffed pork wellington:
- Get 1.5 lbs pork loin chops
- Prepare 8 Oz cream cheese, room temperature
- Take 1 bunch asparagus, cut off bottom 1/3
- Take 1/2 lb apple wood smoked bacon, diced and cooked tender
- Get Garlic powder, chili powder, white pepper, and sea salt
- Prepare 1 box rolled pie crust, double crust
- Get 1 egg, beaten
Brad's bacon asparagus and cream cheese stuffed pork wellington Well sometimes I wander around the grocery store aimlessly until a dinner hits me like a ton of bricks. This is one of those times. Stuffed Pork Roast or Arista Farcita is a delicious and perfect dish to serve for festivities or a Sunday lunch with family and friends. Simply use a sharp knife to open the pork as if opening a.
Steps to make Brad's bacon asparagus and cream cheese stuffed pork wellington:
- Cook bacon. Set aside to cool and drain.
- If pork is sliced thin, great. If not filet to 1/4 inches thick. Remove all fat and tendon.
- Place pork on a lg cutting board. Cover with wax paper or saran wrap. Use a rolling pin or mallet to pound out pork. Get a consistent thickness. Set aside.
- Beat egg.
- Lay out crust. Overlap a couple inches to make a large rectangle. Brush where the dough overlaps with beaten egg.
- Lay pork over dough. Sprinkle with seasonings.
- Spread cream cheese out evenly. Next bacon. Place 3/4 of the asparagus over top. Brush edges of dough with egg.
- Fold dough over like a quesadilla. Brush outside edges with egg again. Turn edges up. Lay in a greased 11x15 baking dish. Poke top with a fork for steam to escape. Brush top with remaining egg. Place the rest of the asparagus on top of roll.
- Bake at 375 for 45 minutes on center rack. Or internal temp reaches 155. Switch oven to broil and broil 10 minutes, or until dough browns.
- Remove from oven, tent with foil for 5 minutes. Serve immediately. Enjoy.
Whisk the egg and water in a small bowl and set aside. Place the apple rings into the bowl of a mini food processor and. 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.
So that’s going to wrap this up for this special food brad's bacon asparagus and cream cheese stuffed pork wellington recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
